How to Cook Fresh Brussels Sprouts in a Pan
Your first experience with Brussels sprouts usually sticks with you. Most of us remember mushy frozen ones and decided we didn’t like them. Fresh pan seared Brussels sprouts are a whole different story.
My brother had sworn off them after trying frozen ones again and again. When he tried my pan-seared version he was surprised. Crispy edges, tender centers, and real garlic flavor made him a believer.
This recipe is simple, quick, and uses fresh ingredients you can find anywhere. No roasting, no fuss, just a skillet, olive oil, garlic, and fresh Brussels sprouts. Even if you think you don’t like them, give this a try. You might never go back to frozen.
Keep reading for extra tips to make them even more flavorful.
Choosing Fresh Brussels Sprouts
You don’t need a lot for this recipe, but you have to start with the main ingredient: fresh Brussels sprouts. They can be purchased still on the stalk, picked whole, or even already cut in half. Look for sprouts that are bright green and firm. Avoid any that are yellowing or soft.
The smaller sprouts tend to be sweeter and cook more evenly, while the larger ones can have a stronger flavor. I love it either way, and using both together adds its own flavor to your plate. Fresh sprouts crisp up beautifully in a pan, which is why they’re the star of this recipe.
Flavor Boosters: Garlic and Olive Oil
Because I love Brussels sprouts, a little oil, salt, and pepper is always a good start. But if you want your taste buds to do a happy dance, garlic is the way to upgrade them without overpowering the natural flavor of the sprouts.
Olive oil plays an important role too. It helps the Brussels sprouts brown in the pan, and that browning adds even more flavor. Just make sure you’re using an olive oil that’s meant for sautéing and not one that’s only for drizzling at the end.
Choosing the Right Pan
The pan you use matters more than you might think. A thin pan can cause Brussels sprouts to brown too fast on the outside before they have time to cook through. That’s how you end up with dark spots and a raw center.
I like to use a heavy skillet, and if you know me, you know I love my cast iron skillet. Cast iron holds heat well and helps the Brussels sprouts brown evenly without rushing the process. A good, heavy pan gives you control, which is exactly what you want when you’re pan-searing vegetables.
If cast iron isn’t your thing, any sturdy, heavy-bottom skillet will work. Just skip the thin ones for this recipe.
How to Cook Fresh Pan Seared Brussels Sprouts
This is a simple recipe that doesn’t need much to be good. I’ve also shared a few variations and extra tips below if you want to switch things up.
- Heavy skillet or cast iron pan – prevents the sprouts from browning too fast
- Olive oil – enough to coat the pan, not swimming in oil
- Cook cut-side down – let them brown before stirring
- Stir after browning – finish cooking until tender
- Salt and pepper – season once they start to take on color
- Garlic – add toward the end so it doesn’t burn
- Softer sprouts – splash a little water or chicken stock and cover briefly
Extra Tips for Flavor and Texture
I like to mix things up a little with my Brussels sprouts. These simple tweaks can make them even tastier, and you can try one or combine a few depending on your mood.
- Butter – a little tablespoon stirred in at the end makes them rich and silky. Trust me, it’s worth it.
- Chicken stock or water – a splash helps them steam just enough if you like them a bit softer.
- Mix sprout sizes – small and medium together give sweetness and a little bite, and I love the texture combo.
- Parmesan – sprinkle some on top after cooking for a salty, nutty kick (optional but yummy).
- Garlic boost – a light sprinkle of garlic powder takes the flavor up a notch without overpowering the sprouts.
- Onion and garlic combo – a little minced or grated onion with the garlic adds extra depth, and I love the mix.
- Don’t overcrowd the pan – give the sprouts room to brown instead of steam. Less crowding, more crispiness!
- Optional extras – toss with toasted nuts, crispy bacon, or a squeeze of lemon after cooking for a little fun twist.
Dana's Notebook Tips ✍️
- Butter – just a little at the end makes them silky and rich. Yum!
- Chicken stock or water – splash it in if you like softer sprouts.
- Mix sprout sizes – small + medium together = extra flavor and texture.
- Parmesan – sprinkle on top after cooking for a salty, nutty punch (optional).
- Garlic boost – light sprinkle of garlic powder enhances flavor without taking over.
- Onion + garlic combo – a little minced or grated onion with the garlic adds depth.
- Don’t overcrowd the pan – more space = more crispiness.
- Optional extras – nuts, crispy bacon, or lemon juice can add a fun twist!
Pan-Seared Brussels Sprouts
Ingredients
- 1 pound fresh Brussels sprouts
- 4 cloves fresh garlic minced
- Olive oil
- Salt to taste
- Black pepper to taste
- 1 tbsp butter optional
Instructions
- Trim the ends off the Brussels sprouts and cut them in half lengthwise.
- Heat a large skillet over medium heat and add a generous drizzle of olive oil.
- Place the Brussels sprouts cut-side down in the pan in a single layer.
- Let them cook undisturbed until the cut sides are nicely browned.
- Stir, then add the garlic, salt, and pepper.
- Cook for another minute or two until the garlic is fragrant and the Brussels sprouts are tender.
- Remove from heat and serve hot.
Notes
Frequently Asked Questions
Can I use frozen Brussels sprouts instead of fresh?
Fresh is best for this recipe. Frozen sprouts often come out mushy and don’t brown well. If you only have frozen, try thawing and patting them dry before cooking, but I still recommend fresh.
How do I know when Brussels sprouts are done?
They should be tender when pierced with a fork but still have a little bite. Browning on the cut side is key for flavor.
Can I make this recipe ahead of time?
You can prep the sprouts ahead by trimming and halving them. If you need to cook them ahead, store in the fridge and warm them in a 350°F oven just until heated through to refresh the texture.
How should I store leftovers?
Let the cooked Brussels sprouts cool, then store in an airtight container in the fridge for up to 3–4 days. Reheat in the oven for best texture; microwaving works too but they may be softer.
Can I freeze these?
Yes! Let them cool completely, then place in an airtight freezer-safe container or bag. They’ll keep for 2–3 months. Thaw in the fridge overnight and reheat in a 350°F oven for a few minutes to refresh the texture.
What’s the best oil to use?
Olive oil that can handle sautéing is best. Avoid delicate, extra-virgin oils meant only for drizzling.
Can I add other flavors or toppings?
Absolutely! Butter, garlic powder, Parmesan, crispy bacon, toasted nuts, or a squeeze of lemon all work beautifully.
How do I get softer Brussels sprouts?
Add a small splash of water or chicken stock and cover the pan for a minute or two to steam them slightly.
A Few Serving Ideas 🍽️
Brussels sprouts don’t have to be tricky or boring, and with this simple pan-seared method, they come out tender, flavorful, and just a little crispy on the edges. I love serving them alongside:
- Red-skinned mashed potatoes
- Baked chicken
- Butter biscuits for a complete, comforting meal
I’d love to hear how you make your Brussels sprouts! Do you stick with the classic garlic and olive oil, go for a little butter or Parmesan, or maybe roast them for extra sweetness and crispiness? Drop a comment below and let’s share some flavor ideas.
Hey good people, if you tried this recipe, leave a comment below and let me know what you think. A quick rating helps others find this stew too, and if you added your own twist, let’s talk about it. I love seeing how you make it your own!