I love this recipe because it’s easy, fast, and incredibly flexible. Pan-frying gives the Brussels sprouts crisp edges while keeping the inside tender. I also like that it uses just a handful of basic ingredients, yet the flavor feels rich and comforting. It’s a side dish I make for everyday meals and special occasions alike.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 tablespoon olive oil 2 teaspoons crushed garlic ¼ white onion, chopped 1 pound trimmed Brussels sprouts salt and ground black pepper to taste 1 pinch garlic powder, or to taste
Directions
I start by trimming the ends of the Brussels sprouts and cutting any larger ones in half so they cook evenly.
I heat the olive oil in a large skillet over medium-low heat. Once warm, I add the crushed garlic and stir until it becomes fragrant and lightly golden.
I add the chopped onion and cook it gently, stirring often, until it softens and becomes slightly translucent.
Next, I add the Brussels sprouts to the skillet in a single layer. I let them cook undisturbed for several minutes so one side develops a deep golden-brown color.
I stir and flip the sprouts, continuing to cook until they’re evenly browned and tender throughout.
I season everything with salt, ground black pepper, and a pinch of garlic powder, then give it a final stir before serving.
Servings and Timing
This recipe serves 4 people. I usually spend about 10 minutes preparing the ingredients and around 20 minutes cooking, making the total time about 30 minutes.
Variations
I sometimes add a squeeze of lemon juice at the end for brightness or sprinkle grated cheese over the sprouts while they’re still hot. When I want extra texture, I toss in toasted nuts or breadcrumbs just before serving.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the Brussels sprouts in a skillet over medium heat so they regain some crispness. I avoid the microwave when possible since it softens them too much.
FAQs
Can I cut the Brussels sprouts in half?
Yes, I often cut larger sprouts in half so they cook more evenly and brown faster.
How do I get them extra crispy?
I make sure not to overcrowd the pan and let them sit undisturbed while browning.
Can I use frozen Brussels sprouts?
I prefer fresh, but frozen can work if fully thawed and dried before cooking.
What skillet works best?
I like using a heavy skillet because it helps achieve even browning.
Can I add other seasonings?
Yes, I sometimes add paprika, chili flakes, or herbs for extra flavor.
Do I need to boil the sprouts first?
No, pan-frying alone is enough to cook them through when done over medium-low heat.
How do I know when they’re done?
They should be tender inside with golden-brown, crisp edges.
Can I make this ahead of time?
I prefer serving them fresh, but they can be reheated if needed.
What dishes pair well with this?
I love serving them alongside roasted meats, grilled fish, or pasta dishes.
Are these kid-friendly?
Yes, I find the crispy texture makes them more appealing to kids.
Conclusion
I love these pan fried Brussels sprouts because they turn a simple vegetable into something deeply flavorful and satisfying. With minimal ingredients and effort, this recipe delivers a side dish that’s crispy, comforting, and always a hit at the table.
Quick and flavorful pan fried Brussels sprouts with crispy golden edges and tender centers, cooked with garlic and onion for a simple yet satisfying side dish.
Ingredients
1 tablespoon olive oil
2 teaspoons crushed garlic
1/4 white onion, chopped
1 pound Brussels sprouts, trimmed
Salt, to taste
Ground black pepper, to taste
1 pinch garlic powder, to taste
Instructions
Trim the ends of the Brussels sprouts and cut any large ones in half for even cooking.
Heat the olive oil in a large skillet over medium-low heat.
Add the crushed garlic and cook until fragrant and lightly golden.
Add the chopped onion and cook, stirring often, until softened and translucent.
Add the Brussels sprouts to the skillet in a single layer.
Let them cook undisturbed for several minutes until the bottoms are golden brown.
Stir and flip the Brussels sprouts and continue cooking until evenly browned and tender.
Season with salt, ground black pepper, and garlic powder.
