Pan-Fried Brussels Sprouts

Course: Side Dish

Cuisine: American

Prep Time: 5

Cook Time: 9

Total Time: 14

Servings: servings

Calories: 88kcal

Author: Jazzmine Woodard

Crispy brussels sprouts skillet sauteed with smoky spices and glazed in honey

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Equipment

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

Notes

Preparation

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.

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 and should be used in the same step of the recipe instructions (step four).

Use maple syrup, agave nectar or brown suagr instead of honey to make this recipe vegan.

Adapted from a Well Plated recipe.

Nutrition