How to make crispy brussels sprouts sauteed on the stove top with smoky, sweet, and spicy flavors and a touch of brightness
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 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 like smoked paprika, lemon, and red pepper, and had something magical after a few tries. And you're about to reap the fruit of that. Spoiler alert, it's delicious. Let's get into it.
If you like brussels sprouts, try these recipes, too.
- Cheesy Shaved Brussels Sprouts Bake
- Crispy Maple Brussels Sprouts
- Suya Spiced Brussels Sprouts
- Sweet & Spicy Roasted Brussels Sprouts
Stovetop Brussels Sprouts Ingredients
- Brussels sprouts, trimmed and halved
- Smoked paprika
- Crushed red pepper
- Sea Salt
- Black Pepper
- Olive oil
- Fresh lemon (for the juice)
The ingredient list for these sautéed brussels sprouts is simple but don't sleep! The outcome is unforgettable. 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.
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 garlicky green beans, some 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 on Pinterest. Thanks for reading!
Smoky Sauteed Brussels Sprouts Recipe
Crispy, pan-fried brussels sprouts with sweet, smoky and spicy flavors
- 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.