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    Home » Recipes » Side Dish Recipes

    Crispy Pan Fried Brussels Sprouts

    Published: Sep 30, 2021 · Modified: Oct 7, 2022 · by Debra with 1 Comment · 1395 words. About 7 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    Brussels sprouts are pan fried to get crispy and caramelized in this easy recipe. Only 5 ingredients, and ready in about 20 minutes!

    Pan fried brussels sprouts in a cast iron skillet with hazelnuts and garlic.

    This post contains affiliate links. If you purchase through my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    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 pan 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!

    Jump to:
    • A cast iron skillet is the key
    • You only need these 5 ingredients!
    • How to make pan fried brussels sprouts
    • Tips for best results
    • How to serve pan fried brussels sprouts
    • Related Recipes
    • Recipe

    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!

    Brussels sprouts, hazelnuts, garlic bulbs, and small bowls with butter, olive oil, and salt and pepper.

    You only need these 5 ingredients!

    (Not counting the salt and pepper, of course.)

    • 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 pan fried brussels sprouts

    Adapted lightly from The Barbuto Cookbook, by Jonathan Waxman.

    First, put a small skillet over medium heat and toast the hazelnuts just until you start to smell a nutty aroma.

    An orange kitchen towel with hazelnuts and their skins.

    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.

    A knife on a cutting board with brussels sprouts.

    Use a good chef's knife to trim the stems, then cut the brussels sprouts in half.

    Next, 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.

    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 darken, start stirring them around the pan for another 5-10 minutes until they are crispy and caramelized all over.

    A knife on a cutting board with hazelnuts.

    While the brussels sprouts are cooking, roughly chop the cooled hazelnuts.

    When the brussels sprouts are almost done, remove the garlic cloves from the pan. Carefully remove the skins (they're HOT), cut them in half, and add them back into the pan.

    A cast iron skillet with pan fried brussels sprouts being tossed in melting butter to coat them just before serving.

    To finish, add the butter and hazelnuts to the pan, stir to coat everything evenly. Season with salt and pepper and serve immediately.

    Tips for best results

    • The real key to getting these pan fried brussels sprouts so 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 pan 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!

    How to serve pan fried brussels sprouts

    • This makes a great holiday side dish since it doesn't take up any oven space, has very little prep, and cooks quickly.
    • Serve alongside Tarragon Roast Chicken or simple baked salmon.
    • They would be great as part of a family-style dinner with Gorgonzola Pasta.

    Related 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 Roasted Brussels Sprouts with Pistachios, Dates, and Lime. 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!

    Recipe

    Crispy brussels sprouts in a cast iron pan with hazelnuts and garlic.

    Crispy Pan Fried Brussels Sprouts

    Brussels sprouts are pan fried to get crispy and caramelized in this easy recipe. Only 5 ingredients, and ready in about 20 minutes!
    5 from 6 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American, Italian
    Diet: Gluten Free, Vegetarian
    Keyword: crispy brussels sprouts, pan fried brussels sprouts, pan seared brussels sprouts
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 4
    Calories: 228kcal

    Equipment

    • chef's knife
    • cutting board
    • silicone spatula
    • 12" cast iron skillet

    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
    Prevent your screen from going dark

    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.
    • 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.
    • 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 pan. 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.

    Notes

    • Adapted lightly from The Barbuto Cookbook, by Jonathan Waxman.
    • 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 pan 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. 
     
    This post contains affiliate links. If you purchase through my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Nutrition

    Calories: 228kcal | Carbohydrates: 12g | Protein: 5g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 30mg | Potassium: 506mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1032IU | Vitamin C: 98mg | Calcium: 63mg | Iron: 2mg

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    Comments

    1. Linda Cummings

      October 01, 2021 at 9:27 am

      5 stars
      Delicious

      Reply

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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

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