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Pan Fried Brussels Sprouts

Pan Fried Brussels Sprouts

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
NJChick

NJChick

Don't be afraid of Brussels sprouts ... yes, they are green, but they are so delicious! Pan frying them brings out their flavor. Use as a side dish ... or if you're like me, an on-the-go breakfast item!

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 87 kcal
  • 4%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 126 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Heat olive oil in a cast-iron skillet over medium heat until the oil shimmers, and cook garlic, stirring often, until golden brown and fragrant, about 3 minutes. Stir in onion and cook until soft, stirring often, about 5 minutes. Add Brussels sprouts to the skillet and cook without stirring until the undersides of the sprouts turn golden brown, 5 to 7 minutes. Stir to turn sprouts over, and cook other sides until golden brown, another 5 to 7 minutes. Season with salt, black pepper, and garlic powder.
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Reviews

Leslie
104

Leslie

3/8/2011

I have not tried adding onions, but another variation is to thinly slice fresh brussels sprouts (I use a food processor) and then stir fry rather than saute with the olive oil and garlic. You can also drizzle in some teriyaki for a more oriental flavor.

Peggy Mitchell
95

Peggy Mitchell

3/2/2011

This is the best way to eat Brussel Sprouts! The ol way of boiling/steaming is out! The flavor is fantastic. Anyone who says the hate Brussel Sprouts will change their mind. So much better pan fried in a skillet. You don't have to use a cast iron skillet, but if you got one definitely the way to go. Perfect base recipe, with flexibility to do your own twist. Add chopped bacon, onion, change up the herbs...

hzajc
81

hzajc

3/2/2011

My husband and I have been preparing brussels sprouts like this for years. It's our favorite! We leave out the garlic powder at the end and sometimes lightly steam them before frying since they can get a little dark before becoming tender. If they're smaller sprouts, it's not an issue though. A well seasoned cast iron pan does wonders for the flavor, too!

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