Cast iron brussels sprouts get crispy and caramelized when pan fried in a skillet. Only 5 ingredients, and ready in about 20 minutes!
You might think there is a sneaky trick to crispy, pan fried brussels sprouts. I did, especially since I first had these at Barbuto, Jonathan Waxman's restaurant in New York City. It's a chef's trick right? Can't do that at home, right? Wrong!
Maybe there is a trick, but it's not sneaky. It's just adding the brussels sprouts cut side down to a hot cast iron skillet and having the courage to leave them alone for a while so they can do their thing and get all seared and caramelized.
Garlic adds loads of flavor, and crunchy hazelnuts give us some texture. Just 5 ingredients, and you've got yourself a mind-blowing side dish!
I like to cook brussels sprouts in lots of different ways, not just on the stovetop. For a cozy winter night, try Creamy Roasted Brussels Sprouts Dip. It's hot and bubbly from the oven in under an hour!
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Ingredients you'll need
You only need 5 ingredients to make pan fried brussels sprouts in your cast iron skillet. Everyone will be raving about them!
- Brussels sprouts: Look for brussels sprouts that are tightly formed and relatively close to the same size. Opt for some that are bigger, rather than smaller, as the smaller ones might burn before the big ones get seared and caramelize.
- Hazelnuts: We're using raw hazelnuts, we'll toast them up just a bit in a pan before adding them at the end of the recipe.
- Garlic: You'll need small to medium cloves of garlic still in the skin. Anything too large won't have enough time to soften.
- Olive oil and butter: Yes, you need both! Olive oil gets everything crispy in the pan, then the butter gives a final richness that brings all the flavors together.
- Salt and pepper: That's all the seasoning you need. Nothing fancy required.
How to make cast iron brussels sprouts
Adapted lightly from The Barbuto Cookbook, by Jonathan Waxman.
Step 1: Toast the nuts
Place a small skillet over medium heat and toast the hazelnuts just until you start to smell a nutty aroma.
Then dump them onto a clean kitchen towel. While they're still warm, rub the nuts together inside the towel to remove their skins. Not all of the skins will come off and that is okay. Set the nuts aside to cool.
Step 2: Trim and halve the brussels sprouts
Use a good chef's knife to trim the stems off the bottom, then cut the brussels sprouts in half.
Step 3: Pan fry the brussels sprouts
Place a 12-inch cast iron skillet over medium high heat and add the olive oil. When the oil starts to shimmer, add the garlic cloves in their skins to the pan and stir them around for about two minutes.
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Then add the brussels sprouts to the pan cut side down. Now WALK AWAY! Leave them alone for a while. After 5-10 minutes, when they are starting to get golden brown, start stirring them around the pan for another 5-10 minutes until they are crispy and caramelized all over.
Step 4: Chop the hazelnuts
While the brussels sprouts are cooking, roughly chop the cooled hazelnuts.
Step 5: Add butter and nuts to the cast iron skillet
When the brussels sprouts are almost done, remove the garlic cloves from the cast iron skillet. Carefully remove the skins (they're HOT), cut them in half, and add them back into the pan.
To finish, add the butter and hazelnuts to the cast iron skillet with the brussels sprouts, stir to coat everything evenly. Season with salt and pepper and serve immediately.
Tips for best results
- The real key to getting these cast iron brussels sprouts so crispy is to put them cut side down in the skillet and then leave them alone! Just WALK AWAY! Seriously, they need to sit on the surface of that hot cast iron and have time to caramelize. If you move them around too soon, they won't get that crispy crust.
- Don't use garlic cloves that are too big. Normally, I would tell you to use the biggest ones you can find because I LOVE garlic, but believe me, I tried, and the big ones don't have enough time to soften and cook through. So you can use more small ones to make up the difference if you like it extra garlicky!
A cast iron skillet is the key
To get the crispiest pan fried brussels sprouts, there is no substitute for a cast iron skillet. The even heat and non-stick surface will give you that hard sear that creates their perfectly crispy texture. You can even serve them right from the skillet for a beautiful, rustic presentation while keeping them warm!
Recipe variations
- Pan fried brussels sprouts with parmesan: Take the skillet off the heat and stir in some grated parmesan cheese just before serving.
- Cast iron brussels sprouts with bacon: Make some crispy bacon and crumble on top.
- Cranberry cast iron brussels sprouts: Rehydrate dried cranberries (or other dried fruit like raisins or apricots) and add them to the cast iron skillet at the end along with the butter for a sweet twist.
How to serve cast iron brussels sprouts
- Cast iron brussels sprouts make a great holiday side dish since they're made on the stovetop and don't take up any oven space, have very little prep, and cook quickly.
- Serve alongside Tarragon Roast Chicken or simple baked salmon.
- They would be great as part of a family-style dinner with Gorgonzola Pasta.
How to store and reheat
- To store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat: Add butter and olive oil to a cast iron skillet over medium heat, place the brussels sprouts cut side down until crisp, then stir and cook until heated through.
More brussels sprouts recipes
Brussels sprouts are one of my favorite veggies to cook up. Here are more ideas for you.
- If you are looking for a no-cook situation, try this Shaved Brussels Sprouts Salad with Mâche and Tarragon Vinaigrette. Brussels sprouts are great raw, and this is always a hit when I bring it to parties.
- Bring on the Middle Eastern flavors with these Honey Roasted Brussels Sprouts. They're cooked whole on a sheet pan until they are meltingly delicious.
- For a cozy winter night, try Creamy Roasted Brussels Sprouts Dip. Hot and bubbly from the oven in under an hour!
Cast iron brussels sprouts are crispy, quick, and easy!
- The hot cast iron pan gives the brussels sprouts a crispy texture on the outside, while allowing them to become tender on the inside.
- Prep is minimal and they cook in about 20 minutes on the stovetop.
- No special skills or tiresome technique required. If you can cut a brussels sprout in half, you can make pan fried brussels sprouts!
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Recipe
Crispy Cast Iron Brussels Sprouts
Ingredients
- 1 lb brussels sprouts
- 2 ½ tablespoon olive oil
- 4 cloves garlic
- 3 tablespoon hazelnuts
- 2 tablespoon unsalted butter
- sea salt and freshly ground black pepper
Instructions
- Place a small skillet over medium heat and toast the hazelnuts for a few minutes, just until you start to smell a nutty aroma. Then dump them onto a clean kitchen towel. While they're still warm, rub the nuts together inside the towel to remove their skins. Not all of the skins will come off and that is okay. Set the nuts aside to cool.
- Trim the stems off the brussels sprouts, then cut them in half.
- Add the brussels sprouts to the pan cut side down. Now WALK AWAY! Leave them alone for a while. After 5-10 minutes, when they are starting to darken, start stirring them around the pan for another 5-10 minutes until they are all crispy and caramelized.
- While the brussels sprouts are cooking, roughly chop the cooled hazelnuts.
- When the brussels sprouts are almost done, remove the garlic cloves from the skillet. Carefully remove the skins, (they're HOT) cut them in half, and add them back into the pan. To finish, add the butter and hazelnuts, stir to coat everything evenly. Season with salt and pepper and serve immediately.
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Notes
- Yes, one pound of brussels sprouts really serves 4. The butter and olive oil and hazelnuts add a lot of richness, so a little goes a long way. They are very satisfying!
- The real key to getting these brussels sprouts crispy is to put them cut side down in the pan and then leave them alone! Just WALK AWAY! Seriously, they need to sit on the surface of that hot skillet and have time to caramelize. If you move them around too soon, they won't get that crispy crust.
- Don't use garlic cloves that are too big. Normally, I would tell you to use the biggest ones you can find because I LOVE garlic, but believe me, I tried, and the big ones don't have enough time to soften and cook through. So you can use more small ones to make up the difference if you like it extra garlicky!
- Be sure to check out the post above for tips about ingredients, serving suggestions, and related recipes.
- Adapted lightly from The Barbuto Cookbook, by Jonathan Waxman.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
Jennifer says
We tried these Today minus the hazelnut only because I didn't have any on hand, and they were amazing! And yes definitely don't skip on the butter.
Debra says
Hi Jennifer,
So glad you liked them. Yes, butter makes everything better, doesn't it?
Thanks for trying my recipes!
Debra
Linda Cummings says
Delicious