Are you tired of boring dinner side dishes? Let me show you how to make pan-fried brussels sprouts on the stove top with sweet, smoky, and spicy flavors everyone will enjoy!
If you enjoy this recipe, check out my spiced sweet potato bites next. You'll also love my garlicky green beans and mushrooms, which are sautéd, too.
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❤️ Why You'll Love this Recipe
Simple to Make - Pan-fried fresh brussels sprouts are a beginner-friendly dish with no special techniques or chef training required. No fancy tools, either--just a cutting board, knife, skillet, and spoon.
Perfect Texture - If you're here, you probably have a thing for crispy brussels sprouts. Well, I'm with you and you are in the right place, my friend. Normally, I roast brussels sprouts in the oven for that beautiful crisp and char but crispy stovetops brussels are possible.
Layers of Flavor - This is an easy weeknight side that's not lacking in taste. The flavor profile includes subtle spicy heat, smokiness, caramelized sweetness, and savory notes. If you've never had brussels sprouts before, they taste similar to cabbage or bok choy: green, slightly springy, and earthy.
I grew up being afraid of brussels sprouts due to all the negative press they got from my childhood TV shows. But once I got grown and got a taste of the right ones? It was OVER. Now, I enjoy them all the time and have plenty of favorites for you to try next: crispy suya brussels sprouts, cheesy shredded brussels sprouts gratin, hot honey brussels sprouts, and maple roasted brussels sprouts (which are perfect for Thanksgiving)!
What You'll Need for this Recipe
Brussels Sprouts, of course! Fresh sprouts are all I recommend for this recipe because frozen brussels will add too much moisture to the mix to get the caramelized results we're after. Feel free to use raw brussels sprouts from the stalk or "loose" ones.
Spices are simple: sea salt and black pepper, plus smoked paprika and crushed red pepper. Use the highest quality ground spices you have available and check to make sure they're fresh! Yes, spices expire.
Oil of your choice but I have had great results using olive oil or avocado oil in this recipe. Other fats like bacon grease or butter can also work.
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Lemon adds zesty, acidic brightness to the flavor profile so I don't recommend leaving it out but you have options: use fresh-squeezed, concentrated lemon juice, or even juice from a tart orange, if needed. Freeze-dried lemon powder can also work.
Vegan - Use maple syrup or agave nectar instead of honey to make this recipe vegan. You can also make this recipe with brown sugar.
More Spices - Feel free to add in your favorite spices like garlic or onion powder. You might be surprised to find that cinnamon also works!
How to Pan Fry Brussels Sprouts on Stove
- Step 1: Wash, dry, and trim the sprouts then cut them into halves.
- Step 2: Add brussels sprouts cut side down to a large skillet with oil.
Pro Tip #1
Wondering how do I make crispy brussels sprouts on the stove? A few things: Let the pan and oil get nice and hot before adding the sprouts. High heat will cook them more quickly, giving them less time to release moisture and steam before they pan fry. Also, don't move the sprouts until the recipe instructions say so! This uninterrupted contact with the hot pan is what creates that beautiful brown crust that creates crunch!
- Step 3: Stir in the spices, honey, and lemon juice and cook until brussels are tender and caramelized.
Make it a Meal!
Add Protein: Since these sprouts come together in just 15 minutes, you should pair them with a quick-cooking protein for a fast and easy dinner. Try my lemon pepper shrimp or seared salmon or cast iron ribeye--each ready in under 30 minutes!
Frequently Asked Questions
You can cook this dish up to two days in advance. Just note that the sprouts will not be as crispy as they would be when freshly made. I recommend reheating in the oven or an air fryer to get them somewhat crisp again.
Store leftovers in an airtight container and refrigerate. They will keep this way for up to five days but are best when eaten when two days.
You don't need to soak these stovetop brussels sprouts before cooking. They get nice and crispy with a touch of tenderness.
Brussels sprouts are known for being a touch bitter in their natural state. Thankfully, the cooking method shown here combats that. One way to get rid of the bitterness is to use a bit of fat when cooking brussels sprouts (olive oil, in this case). Acid also helps, which is why we add a squeeze of lemon juice. Spices and sugar are also effective, and my pan-seared brussels checks those boxes, too.
How to Serve
Serve these sprouts hot with your favorite main dish for weeknight dinner or as an easy option for a holiday dinner side. My family loves brussels sprouts in our Thanksgiving feast. And brussels sprouts are the tasties when eaten in season (September through March) so they fab for an Easter menu, too.
Other side dishes that work well with the flavors in these sprouts include my savory mashed sweet potatoes or roasted sweet potato bites, easy roasted carrots, and bacon mac & cheese.
More Cruciferous Vegetable Recipe Ideas
Looking for more recipes like this? Try these:
I hope you'll enjoy these honey glazed pan fried brussels sprouts soon and very soon. And sharing is caring so be sure to pin these smoky pan fried brussels for later and follow me over on Pinterest. Thanks for reading!
📖 Recipe
Pan-Fried Brussels Sprouts
Equipment
- 1 knife
Ingredients
- 1 pound brussels sprouts
- 2 teaspoons olive oil or oil of your choice
- sea salt to taste
- black pepper to taste
- 1 teaspoon smoked paprika
- ½ teaspoon crushed red pepper or to taste
- ½ lemon or about one tablespoon lemon juice
- 1 tablespoon honey
Instructions
- Prep the sprouts: Wash brussels sprouts, pat dry, and trim off ends. Cut brussels sprouts halves. (Any sprouts that are less than an inch long can be left whole)1 pound brussels sprouts
- Prep the pan: Add olive oil to skillet over medium flame for about two minutes or until the oil easily moves across the surface of the pan when tilted.2 teaspoons olive oil
- Caramelize the sprouts: Place all brussels sprouts, cut side down into the pan and cook until they start to sizzle (a few minutes). Sprinkle sea salt and black pepper over top of sprouts and cook for another 5 minutes. Don't move the brussels sprouts during this step! Uninterrupted contact with the hot pan is what creates the crispy crust we're looking for.sea salt, black pepper
- Season: Add smoked paprika, crushed red pepper, and lemon juice then stir and flip the sprouts to evenly coat them.1 teaspoon smoked paprika, ½ teaspoon crushed red pepper, ½ lemon
- Finish: Cook sprouts for another 4 minutes then stir in honey, cook for one more minute, and remove from heat. Serve warm.1 tablespoon honey
Jen says
These stovetop brussels sprouts were a hit. They were crispy, tangy and sweet just like I them. I’m making this again next week!
Shanna Jones says
I thoroughly enjoyed the flavors in this recipe! Your Brussels sprouts will be making a frequent appearance.
Chenée says
I'm always looking for more crispy Brussels sprouts recipes and this one is my new favorite! And the smoky, sweet flavors made it even better.
Lilly says
I love the flavor of these Brussels sprouts, especially the honey with the smoked paprika! So delicious!
Chef Mireille says
smoked paprika is one of my favorite spices and with the honey, it created the most delicious balance of flavors. An easy side dish that is a great staple recipe to have in the repertoire.
Jessica says
I could NEVER get my brussels crispy in a pan until I tried this method. THANK YOU!
Robin says
Since making them I crave these brussels sprouts - the texture is so satisfying!
Marta says
We love brussels sprouts and jumped at the chance to try out a new recipe. We loved the sweet & smoky flavors. The crispy edges were the best!
Tamara says
I am the biggest fan of brussel sprouts! So when I found this recipe, it was a must. They were so tender, and full of flavor. My go-to recipe from now on!
Tope O. says
This looks so good and easy to do! I have some brussels that have just been sitting in the fridge I'm going to try this tonight before the go bad.