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Brussel Sprouts – Pan Fried

Brussels sprouts is my other top vegetable. Mark isn’t as huge of a fan as I am, I could eat them every day. I remember, my mom always used to steam hers when she was steaming fish for dinner and they were always my favorite. Than I moved out and learned a few different ways to cook them.

Pan Fried is probably the easiest and quickest. Just a couple ingredients involved and a well seasoned cast iron. They are also really great when you bake them in the oven, but it does take longer and sometimes they don’t cook as thoroughly, at least from my experience.

You’ve never had Brussel Sprouts? If you like cabbage, I promise you will like them. They taste fairly similar to the same, just a little more of a green flavor and less watery. This recipe is just one of the many ways I like to cook them.

Yield: 3-4

Brussel Sprouts - Pan Fried

Brussel Spouts

It is best to have a cast iron pan for this recipe.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 1 lb Brussel Sprout
  • 1 Tsp Garlic
  • 1 Tsp Black Pepper
  • 2 Tbsp Olive Oil


  1. Cut up the Brussel Sprouts - in 1/2 or 1/4 - Depends on size
  2. Set burner to medium
  3. Coat pan with olive oil
  4. Add brussels into the pan, add seasonings and toss around
  5. Sauté on medium heat for 15-20 minutes, stirring occasionally.


  • You may have to add more olive oil than suggested. Sometimes they need more, really depends on your preference.
  • Depending on the size of the brussels, you may have to cut them in half or fourths. The smaller they are, the better they cook up.

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I also really love making my Brussel Sprouts in the oven. Use all the same ingredients, but I add one more. Take everything mentioned above, plus some bread crumbs and I add them all into a zip lock bag and shake them around. I than put them in a baking dish and bake at 400 degrees!

This is my favorite recipe to make during the late summer, early fall days. We live only a few blocks from the park that hosts the Farmers Market. So, whenever Brussels are in season, I get a huge bundle every week. They remind me of summer, when I choose to make them when its below zero in Northern Wisconsin.

I truly hope you give this recipe a try! Please leave a comment and pin to your Pinterest board!

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