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!

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

87 calories; protein 4.1g 8% DV; carbohydrates 12.1g 4% DV; fat 3.7g 6% DV; cholesterolmg; sodium 29.3mg 1% DV. Full Nutrition

Reviews (72)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/09/2011
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. Read More
(141)

Most helpful critical review

Rating: 2 stars
07/19/2014
The flavor was okay and they smelled great but they were not very tender at all. If I were to make it again I would add the Brussels sprouts much sooner after adding the garlic and onion because the onion was charred by the end and the Brussels sprouts were still underdone even though they were blackened.:/ Read More
(24)
85 Ratings
  • 5 star values: 44
  • 4 star values: 23
  • 3 star values: 7
  • 2 star values: 7
  • 1 star values: 4
Rating: 5 stars
03/08/2011
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. Read More
(141)
Rating: 5 stars
03/02/2011
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... Read More
(120)
Rating: 5 stars
03/02/2011
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! Read More
(103)
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Rating: 4 stars
01/16/2012
These turned out tasty but I found I couldn't follow the directions exactly. I believe I'd have ended up with a mess if I had. If garlic then onions are cooked for the stated times on medium heat and then raw brussels sprouts are added the result will be sprouts that are burnt on the outside and raw on the inside. I added the garlic and onions together in the cold oil and brought it up to while sweating the aromatics. I added the sprouts (I had to cut most of mine as they ranged from medium to huge). They started to brown quickly so I added about 2 TBSP of water and covered them for a few minutes. When I uncovered them I continued to cook them until they carmelized. At this point they were cooked nicely and not burnt. Read More
(73)
Rating: 4 stars
05/29/2011
Good, and even better with cooked, crumbled bacon. Not a good idea to cook without stirring - you'll risk burning the garlic. Garlic powder in addition to fresh garlic not necessary. Read More
(39)
Rating: 4 stars
03/04/2011
I've been making my sprouts like this for years even my kids love them! I do add grated parmesan/romano cheese right before they are done it gives them an extra kick. Read More
(30)
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Rating: 2 stars
07/19/2014
The flavor was okay and they smelled great but they were not very tender at all. If I were to make it again I would add the Brussels sprouts much sooner after adding the garlic and onion because the onion was charred by the end and the Brussels sprouts were still underdone even though they were blackened.:/ Read More
(24)
Rating: 4 stars
10/26/2011
Num! Even if you think you don't like Brussels Sprouts you may like this! Just don't overcook them they turn unpleasantly mushy and bitter. Like other reviewers mentioned it really helps the texture to microwave or steam lightly before browning in the skillet. It is fine to go ahead and stir just give them time to brown. I only used fresh garlic and didn't bother with garlic powder. Served with pork tenderloin and rice pilaf for a tummy warming autumn meal. Read More
(22)
Rating: 5 stars
03/23/2011
Really good. I didn't put in any garlic and I used some bacon fat to saute the onions and brussel sprouts. Very tasty using frozen sprouts that I had allowed to almost thaw. Read More
(19)