How to make crispy brussels sprouts sauteed on the stove top with smoky, sweet, and spicy flavors and a touch of brightness. Originally published April 2021. Last updated March 2023.
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. Spoiler alert, they're delicious. Let's get into it!
What does it taste like?
This is an easy weeknight side that's not lacking on 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.
One night I thought How do I make crispy brussels sprouts on the stove? when it was time to make dinner. I checked out the Well Plated method, played around with some of my flavor favorites and had something magical after a few tries. And you're about to reap the fruit of that!
Stovetop Brussels Sprouts Ingredients
The ingredient list for these sautéed brussels sprouts is simple but don't sleep! The outcome is unforgettable. Here's what you'll need for this recipe.
- Brussels sprouts
- Smoked paprika lends smokiness to the equation, in case you couldn't tell by the name. There are several different kinds of paprika on grocery store shelves so be sure to check the label.
- Crushed red pepper
- Sea Salt
- Black Pepper
- Olive oil is great for roasting brussels sprouts. Using a good quality oil is part of what yields crispy sprouts. I've also used avocado oil in this recipe with great results.
- Fresh lemon is juiced for brightness and juicy tartness that rounds out the sweet and smoky flavor notes
Can I make substitutions in this recipe? Absolutely. Make vegan friendly brussels sprouts with maple syrup instead of the honey. You can also swap in a tart orange or even lime for the lemon if you don't have one on had.
Tips & Tools
Everything cooks up in a large skillet and the only other things you'll really need are a wooden spoon and a solid sharp knife. Now that you know what to add to brussels sprouts for flavor, let's get into a few tips for the ultimate crispy results.
More Favorite Brussels Sprouts Recipes
How to Get Brussels Sprouts Crispy in a Pan
- Cook all the brussels face down, first. I've found that the easiest way to do this (with the least potential for burning yourself) is to add your olive oil to the pan, place in all the brussels sprouts and then turn the heat on. Trust me on this. From there, it's a breeze to make crispy brussels sprouts on the stove.
- How to get the bitterness out of brussels sprouts? 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 check those boxes, too.
- Do you have to soak brussels sprouts before cooking? You don't need to soak these stovetop brussels sprouts before cooking. They get nice and crispy with a touch of tenderness.
What to Serve with Sautéed Brussels Sprouts
Any of these main dishes would pair perfectly with perfectly crisp, flavorful brussels sprouts. If you need more side dishes to add to your plate, may I recommend my simple roasted carrots, or mac & cheese muffins?
I hope you make a meal of this 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!
Smoky Saute Brussels Sprouts Recipe
Smoky Sautéed Brussels Sprouts
- 1 pound brussels sprouts
- 2 teaspoons olive oil
- sea salt to taste
- black pepper to taste
- 1 teaspoon smoked paprika
- ¼-1/2 teaspoon crushed red pepper
- ½ lemon juice
- 1 tablespoon honey
- Wash brussels sprouts, pat dray, and trim off ends. Cut brussels sprouts halves, except for any very small sprouts that are less than an inch long.
- Add olive oil to a large skillet and tilt pan to coat it evenly with oil.
- Place all brussels sprouts, cut side down into the pan. Turn on medium high flame and allow oil and sprouts to warm until you hear a sizzle and see steam/smoke begin to rise from the pan. Sprinkle sea salt and black pepper over top of sprouts and cook for 4 to 5 minutes.
- Use a spoon to mix up and flip sprouts. Season with smoked paprika, crushed red pepper, and lemon juice. Stir sprouts to evenly coat with spices and cook for another 4 minutes.
- Stir in honey during the last minute of cooking then remove from heat. Serve warm.