Pan Fried Brussels Sprouts Recipe

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.

These turned out tasty, but I found I couldn't follow the directions exactly. I believe I'd have ended up with a mess if I had. If garlic, then onions are cooked for the stated times on medium heat and then raw brussels sprouts are added, the result will be sprouts that are burnt on the outside and raw on the inside. I added the garlic and onions together in the cold oil and brought it up to while sweating the aromatics. I added the sprouts (I had to cut most of mine as they ranged from medium to huge). They started to brown quickly, so I added about 2 TBSP of water and covered them for a few minutes. When I uncovered them, I continued to cook them until they carmelized. At this point they were cooked nicely and not burnt.

As others have mentioned the sprouts aren't tender if you follow this recipe exactly. I had an instinct, and it was confirmed when I compared another recipe which advised after pan-frying a bit--cover/with a low flame for approx. 15 minutes

These turned out really great, but I had some issues with the directions. I needed much more olive oil, about 1/4 cup or they would have burned. I cut the Brussels Sprouts in half, and they still needed more time to cook than stated, but maybe I just like mine very well done. When it says "cook without stirring", that ends up making them very crispy and delicious but make sure you watch them carefully. I also ended up omitting the crushed garlic and onion. That worked really well. I didn't have to worry about burnt garlic or onions. I used a VERY generous amount of garlic powder. My version ended up being a lot simpler, but it came out really good.

Very tasty! I added the garlic and onion at the same time as my Brussel sprouts and my onions still ended up a bit burnt but I still liked it. Also added some white cooking wine to the mix and steamed them a bit. I also cut them into quarters so they would cook faster.

The garlic cooks much faster than 3 minutes, and I'd add the Brussels sprouts earlier. Also, covering the pan with a lid helps them cook through faster. I left out the garlic powder - it was delicious enough as it is (fresh garlic - so much better).

I omit the onion, use a large paella pan so I can get every cut side touching the surface for maximum roastiness, and add crushed red pepper and a drizzle of truffle oil at the finish. Not at all undelicious.

These were good sprouts! I cut them in half to shorten cooking time, and I threw everything into the pan at once (I don't like my garlic to darken that much). At the end I sprinked the sprouts with Parmesan cheese.

Really good! I liked doing these on the cooktop, because my oven was busy with Chicken Parmesan Bake (Chef John!), and I needed to use the Brussels Sprouts before I had to throw them away. I did them in cast iron, and I put the garlic in at the same time as the sprouts so I didn't burn it. I used the trick with the water and the lid because the onions were burning and the sprouts weren't cooking very fast, and that evened things out nicely! My daughter's boyfriend had never had them before, and said they were delicious. I thought so too!

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...

Great, I trimmed the ends and cut the brussels sprouts in half, carmelized the onions with the garlic first and added kosher salt instead of regular salt. Plus, topped with crushed butter and garlic croutons at the end. I like my vegetables crisp / tender- if you don't, simply cover for five minutes at the end. Excellent and easy!

Brussels sprouts FIRST must be boiled with some sugar - to soften them and to cover its bitterness; no way you can eat them after ~10 minutes of frying.

Love it simple side dish easy for teens to do ....

I did olive oil generous amount, I then cut the brussels sprouts the stem came off if were to big I cut in half fried in pan, maybe 20 mins added onions garlic and TBS of bacon grease then I put a lid on it cooked till my desire salt and pepper , they were delicious and will be making again hope this helps

Tastes like a million bucks.

Very simple & easy to follow

2-3 T Balsamic vinegar Let it cook off.

this a amazing recipe and I will recommend this to anyone

An all right way of cooking it, but it doesn't taste anything special. Nothing out of the ordinary. Add some butter, or a sauce, or have a little sugar on it!

I LOVE Brussel Sprouts. This recipe was quick, simple and easy. I followed it the first time. The second time, I added butter to the pan. Then added almonds and crispy bacon bits. Finally the fresh garlic 😋