Brussels sprouts are pan fried to get crispy and caramelized in this easy recipe. Only 5 ingredients, and ready in about 20 minutes!
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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 caramelized.
Ingredients
- 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 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.
Instructions
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.
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.
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.
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 to the pan, stir to coat everything evenly. Season with salt and pepper and serve immediately.
Tips
- 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!
Serving Suggestions
- This makes a great holiday side dish since it doesn't take up any oven space, has very little prep, and cooks quickly.
- Serve along side Tarragon Roast Chicken or simple baked salmon.
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 Pan Fried Brussels Sprouts with Garlic and Hazelnuts
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.
- Use a good chef's knife to trim the stems, then cut the brussels sprouts 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.
Linda Cummings
Delicious