Pan fried sprouts

    30 min

    Don't be afraid of Brussels sprouts...yes, they are green, but they are also so delicious! Try frying them with a little garlic and I'm sure you'll be convinced!

    136 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 2 teaspoons crushed garlic
    • 1/4 onion, chopped
    • 450g Brussels sprouts, trimmed
    • salt and freshly ground black pepper to taste
    • garlic granules to taste

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat olive oil in a cast-iron pan over medium heat until the oil shimmers; cook garlic, stirring often, until golden brown, about 3 minutes. Stir in onion and cook until soft, stirring often, about 5 minutes. Add sprouts to the pan and cook without stirring until one side of the sprouts turn golden brown, 5 to 7 minutes. Stir to turn sprouts over, and cook until other side turns golden brown, another 5 to 7 minutes. Season with salt, black pepper and garlic granules.

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    Reviews in English (62)


    I have not tried adding onions, but another variation is to thinly slice fresh brussels sprouts (I use a food processor) and then stir fry rather than saute with the olive oil and garlic. You can also drizzle in some teriyaki for a more oriental flavor.  -  04 Mar 2011  (Review from Allrecipes US | Canada)


    This is the best way to eat Brussel Sprouts! The ol way of boiling/steaming is out! The flavor is fantastic. Anyone who says the hate Brussel Sprouts will change their mind. So much better pan fried in a skillet. You don't have to use a cast iron skillet, but if you got one definitely the way to go. Perfect base recipe, with flexibility to do your own twist. Add chopped bacon, onion, change up the herbs...  -  01 Mar 2011  (Review from Allrecipes US | Canada)


    My husband and I have been preparing brussels sprouts like this for years. It's our favorite! We leave out the garlic powder at the end and sometimes lightly steam them before frying since they can get a little dark before becoming tender. If they're smaller sprouts, it's not an issue though. A well seasoned cast iron pan does wonders for the flavor, too!  -  25 Feb 2011  (Review from Allrecipes US | Canada)