There are two sorts of people in the world: Brussels Sprouts lovers and Brussels Sprouts haters. I am in the first camp and love just about anything one can do with a Brussels sprout. My Pan-Seared Brussels Sprouts recipe turns the little green gems into nicely caramelized, luscious little bites of nutty goodness. These sautéed Brussels sprouts are a delicious vegetable side dish. Quick and easy, you will have it ready in 10 minutes!
Moreover, cooking Brussels sprouts is a breeze. I say this because they are very forgiving vegetables. It takes some effort to screw them up. Let's make the recipe so you can see what I mean.
This recipe is:
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- Low Carb
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- Keto
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- Gluten Free
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- Paleo
Table of Contents
5 Reasons To Love This Recipe
You will fall head-over-heels for this sautéed Brussels sprouts recipe for many reasons including;
- Delicious flavor profile with bacon fat.
- Simple ingredients with outstanding results.
- Low-carb diet friendly!
- An amazing side dish for any day of the week.
- Great way to eat cruciferous vegetables!
Are Brussels Sprouts Low-Carb?
Yes, brussels sprouts are cruciferous vegetables with a low carbohydrate content that fits low-carb and keto diets. This recipe is super low-carb with a mere 6 g net carbs per serving. It is a perfect addition to your low-carb-diet-friendly list for vegetable side dishes.
Also, for in-depth nutritional info and carb breakdown of Brussels sprouts, check out my article: Are Brussels Sprouts Low Carb?
Pan-Seared Brussels Sprouts Ingredients List
Pan-fried Brussels sprouts require the following ingredients:
- 1 ½ pounds Brussels sprouts trimmed and cut in half
- 3 tablespoons bacon fat
- 2 tablespoons olive oil
- 1 tablespoon grated Parmesan cheese, or more if you want
- 1 pinch kosher salt
- 1 pinch fresh cracked black pepper
Ingredients Substitutions
Try these excellent swaps for the ingredients you are missing:
- Bacon fat: Use ghee or clarified butter.
- Olive oil: Coconut or avocado oil are great swaps.
- Parmesan cheese: You can use Pecorino Romano or grated Asiago cheese.
Additional Ingredients
I love to jazz up this recipe with a few more optional ingredients like:
- Red pepper flakes: This recipe loves a little heat! Add some red pepper flakes for a good kick.
- Acid: Add a bright flavor with a few drops of balsamic vinegar, or a light squeeze of lemon.
- Butter: Add a tablespoon of butter toward the end of the cooking process. Let it melt and mix with the Brussels sprouts. It tastes great and the sprouts will absorb the fat quickly.
- Garlic: Add a teaspoon of finely chopped raw garlic in the last two minutes of cooking. Stir frequently to avoid burning and enjoy.
Note: The additional ingredients are optional and not part of the recipe. Use them only as flavor enhancers.
Cooking Tools
For this delicious pan-seared brussels sprouts recipe, you need the following cooking tools:
- Heavy-bottomed pan or skillet
- Measuring cups and spoons
- Wooden spoon
- A sharp knife
- Cutting board
How To Cook Brussels Sprouts On Stovetop: Complete Cooking Guide
Cooking Method
- Pan-searing
Preparation Steps
- Gather all the tools and ingredients for the recipe.
- Clean the Brussels sprouts, trim and remove the outer leaves and cut in half.
Cooking Instructions
- Heat a large cast iron or any other heavy-bottomed skillet on the stove over medium-high heat.
- Add the bacon fat and olive oil, ensuring the fat coats the bottom of the pan. It should be liquid. The Brussels sprouts will absorb all of it.
- Sprinkle the salt and pepper on the bottom of the pan.
- Lay the Brussels sprouts cut side down in the hot skillet, very close together in a single layer.
- Cover the pan and cook for about 10 minutes. Check the color, and remove any sprouts that are nicely caramelized and soft. Move those that are still not colored from the outside of the pan to the center, cover, and brown for 2-3 more minutes. Remove from the pan.
💡 My Pro Tip
Brussels sprouts can be a real pain to clean and prepare. It is one of my least favorite activities in the kitchen. I have experience cleaning thousands of these tiny cruciferous morsels, and it can be tedious! Here is my best tip for cleaning Brussels sprouts: first, slice through the stem at the spot where any loose leaves might be attached. You will have to peel off the outer leaves anyhow.
Next, use your thumb and peel off any leaves that are discolored or loose from the head of the sprout. Now, you’ve got a clean Brussels sprout. Slice them into halves for this recipe, or keep them whole to steam or use in a different recipe.
⏲️ Time-Saving Tips
Buy cleaned Brussels sprouts from the store and save a lot of time in the kitchen! You will find them in the bagged vegetables section in the store.
What To Serve With Pan-Seared Brussels Sprouts?
Wondering what to pair with your delicious pan-cooked Brussels sprouts? Try these complementary recipes:
- Lardon: Nothing tastes as good with sautéed Brussels sprouts as crisp bacon. Serve for breakfast or a hearty brunch spread.
- Grilled Pork Chops: Serve the tender and juicy pork chops with the flavorful sautéed Brussels sprouts for a fine low-carb dinner meal.
- Picanha Steak: This steak's juicy tenderness and robust beefy taste pair well with the caramelized nutty flavors of the pan-seared Brussels sprouts.
- Pan-seared Lamb Chops: These lamb chops have a nice herbaceous flavor and a perfect crust that goes well with the sprouts' crunch and caramel flavors.
Storage and Reheating Instructions
Storage
- Store the leftover Brussels sprouts in the fridge in an airtight container for up to 5 days. Do not keep them longer as they will get an unpleasant ripe smell.
Freezing
- I do not recommend freezing cooked Brussels sprouts because they defrost with a soggy texture and an off smell.
Reheating
- Stovetop: Reheat in a covered pan over medium-low heat on the stove. Add 1 tablespoon of water and cook until heated through.
- Microwave: Reheat in a microwave on medium heat for 3-4 minutes, until heated through.
Conclusion
Pan-Seared Brussels Sprouts are a superb low-carb veggie side dish worth adding to your daily diet. This recipe brings out their best nature; a beautiful nutty, caramelized flavor. While preparing them is a bit tasking, cooking them is a breeze as you only need 10 minutes to give them a nice sear.
Experiment with a few optional ingredients like Parmesan cheese until you get flavors that suit your tastes. With the tips in this recipe, you can even convert a Brussels sprouts hater! If I was able to change my wife's mind with this recipe, you can impress anyone.
Hopefully, you have an opportunity to pick up some sprouts and give this recipe a try. I serve this to my family about once a week — it goes great with just about any grilled meats, BBQ Ribs, Pan-Roasted Chicken, you name it! And if you want to kick it up just a notch, spray the sprouts with balsamic vinegar before serving. Enjoy!
More Healthy Side Dish Recipes:
Loved this pan-seared Brussels sprouts recipe? Here are other veggie recipes you may like:
FAQs
Pan-seared Brussels sprouts are ready if they are tender on the inside, and crispy and golden brown on the outside.
You don't have to boil Brussels sprouts before frying. However, you can blanch them to soften them and reduce their cooking time in the skillet.
Yes, overcooked Brussels sprouts are soggy, mushy, and dull as they lose their vibrant green color. Adhere to the recipe's recommended cooking time to avoid overcooking your Brussels sprouts.
Pan-Seared Brussels Sprouts
Ingredients
- 1 ½ pounds Brussels sprouts trimmed and cut in half
- 3 tablespoons bacon fat
- 2 tablespoons olive oil
- 1 tablespoon grated Parmesan cheese or more if you want
- 1 pinch kosher salt
- 1 pinch fresh cracked black pepper
Instructions
- Heat a large cast iron or any other heavy-bottomed skillet on the stove over medium-high heat.
- Add the bacon fat and olive oil, ensuring the fat coats the bottom of the pan. It should be liquid. The Brussels sprouts will absorb all of it.
- Sprinkle the salt and pepper on the bottom of the pan.
- Lay the Brussels sprouts cut side down in the hot skillet, very close together in a single layer.
- Cover the pan and cook for about 10 minutes. Check the color, and remove any sprouts that are nicely caramelized and soft. Move those that are still not colored from the outside of the pan to the center, cover, and brown for 2-3 more minutes. Remove from the pan.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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Gray says
My favorite way to prepare brussel sprouts is roasted in the oven. Do you have any quick tips for cooking them and adding flavor.
Scott Groth says
Hi Gray:
I'm going to do a post soon on oven roasted brussel sprouts. I love them roasted. When I cook them in the oven, I typically separate a lot of the leaves, particularly the tougher outside leaves. Then, I mix in a large bowl with olive oil, balsamic, salt and pepper. If you want, maybe a touch of honey? Then lay them on a parchment lined baking sheet and roast to perfection. If you have some around, toss in some chopped up bacon too- super yum.
Scott
Kara Brightman says
Delicious and easy to make!! I love the addition of parmesan cheese too.
Scott Groth says
Hi Kara:
Yeah, it's a great combination of flavors.
Thank you for writing.
Have an excellent day!
Scott