These Charred Brussels Sprouts are pan fried to transform a simple vegetable into one with a crispy, caramelized texture and is slightly smoky and sweet. The butter and seasonings also add just the right amount of tasty flavor. You will never want to steam them again.
If you would like to try another brussels sprouts recipe, my Sweet and Spicy Brussels sprouts or Brussels sprouts soup are really delicious.
Why this recipe is just so good....
- Fantastic flavor: If you have only steamed your brussels sprouts, you are in for a super flavorful surprise. Caramelizing and charring Brussels sprouts lessens the bitter flavor and brings out the sweet and nutty flavors.
- Texture: Charring Brussels sprouts gives them a crisp exterior while maintaining a tender interior. The sprouts are deep golden brown, but not burnt.
- Versatility: Brussels sprouts can be seasoned in many different ways. The spices in this recipe are pretty basic but you can add your favorites. And if you like to dip your veggies, try my Sriracha sauce or Lemon Aioli sauce.
Ingredients
You will need the following ingredients to make this charred brussels sprouts recipe:
Additions and Substitutions
Canola oil- Normally I prefer cooking with olive oil. But when I am cooking at a high heat and trying to get caramelized brussels sprouts, a high smoke point oil should be used. You can also try avocado oil, grapeseed oil or vegetables oil.
Seasonings- I'm keeping it simple in this recipe. But they are many other spices you can add or substitute. Try some red pepper flakes, paprika or cayenne for some heat. To add a bit of citrus flavoring sprinkle in some lemon zest
How to make Charred Brussels Sprouts
These are basic directions. You will find complete step-by-step instructions in the recipe card below.
Step 1: Wash, pat dry, remove small bottom core and cut brussels sprouts in half. Toss sprouts with oil and the other half of seasonings.
Step 2: Heat skillet to medium high. Melt butter and stir in half of the seasonings to pan.
Step 3: Place vegetables in the pan, cut side down. Don't move them and cook for 5 minutes.
Step 4: Flip over the sprouts and cook for another 5 minutes.
Helpful Recipe Tips
- Make sure to cut out the little core since it is very hard and bitter.
- Remove the outer leaves. They are usually wilted and blemished.
- Don't move the brussels sprouts in the pan for the first 5 minutes. You want a good char on them. Then you can flip them over to char the other side.
- Keep in mind that if some of the sprouts are larger than others, they make take a bit longer to cook.
Frequently Asked Questions
How can I make the brussels sprouts crispy?
Make sure brussels sprouts are not crowded in the pan. If you have a lot to cook, then do them in two batches. Also, don't cover the pan so they brown and not steam.
How will I know when the brussels sprouts are done?
These brussels sprouts will take about 10 minutes. They should be very dark brown and crispy. Try cutting one in half with a fork and if the fork can easily go through, they are done.
How do I prevent the sprouts from burning?
You are starting off with the skillet on medium-high heat to get them going. Keep an eye on them. If the butter is browning too much or the pan is smoking, lower heat to low-medium.
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Charred Brussels Sprouts
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
Description
These Charred Brussels Sprouts are pan fried to transform a simple vegetable into one with a crispy, caramelized texture and slightly smoky and sweet. The butter and seasonings also add just the right amount of tasty flavor. You will never want to steam them again.
Ingredients
- 1 pound brussels sprouts, rinsed, core removed, cut in half
- 1 tablespoon canola oil
- 1 tablespoon butter
- ½ teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Italian seasoning
- squeeze of lemon juice, optional
Instructions
- Rinse the sprouts. Cut out the small inner core and remove any outer leaves that are wilted or brown. Cut sprouts in half.
- Mix spices together in a medium bowl.
- Add butter and oil to large skillet or cast iron skillet and heat over medium-high heat.
- Pat the sprouts dry with paper towels. Toss brussels sprouts with the oil and spices.
- Put sprouts in the skillet, cut side down and cook for 5 minutes without moving them.
- Flip over and cook the other side for another 5 minutes.
- They are done when you can break them in half with a fork and it goes through easily.
Notes
*Keep in mind that if some of the sprouts are larger than others, they make take a bit longer to cook.
*You can store leftovers in an airtight container in the refrigerator for 2-3 days. Or freeze for 2-3 months. Defrost overnight in the refrigerator. Heat in the microwave or on the stovetop until heated through. The texture will be much softer than freshly cooked but they will still be tasty. Or use them in a soup.
Nutrition is an estimate from Nutrifox.com.
Nutrition
- Serving Size: 4 serving
- Calories: 109
- Sugar: 2.5 g
- Sodium: 320 mg
- Fat: 6.8 g
- Carbohydrates: 11.1 g
- Fiber: 4.6 g
- Cholesterol: 7.6 mg
Katie says
My husband is such a fan of this version. He said this way only!