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Ah, Brussels sprouts—the quintessential least popular vegetable. If this is what you imagined, it’s time to give your Brussels sprouts a makeover.this Fried Brussels Sprouts The recipe is for crispy caramel, no Like those boiled to mush.and Brussels Bacon and Vegetable Soup is one of my favorite things once, so for this skillet version, I combined the two. Once you try this sautéed Brussels sprouts recipe, you’ll never think about them the same way again!
Why You’ll Love This Fried Brussels Sprouts Recipe
- Crispy on the outside, tender on the inside (not mushy)
- Caramel flavor with a hint of sweetness
- Delicious bacon slices
- Just 4 simple ingredients (plus salt and pepper)
- On the table in less than 30 minutes
- nature low carbvegetarian, dairy-free, and very healthy
- perfect healthy side dishes (even appetizers)
Ingredients and Substitutions
This section explains how to choose the best ingredients for Bacon and Balsamic Sautéed Brussels Sprouts, what each ingredient does in the recipe, and substitution options.For measurements see Recipe card below.
- Brussels sprouts – This recipe will work with any size sprouts, but small to medium-sized Brussels sprouts work best. Cut them in half. If yours are large, you may want to cut them into quarters.
- bacon – I cooked this bacon in a skillet so I could fry it in bacon grease (it adds so much flavor), but if you have leftover Bacon in the oven Or any other bacon you have on hand, you can use that and add an extra tablespoon of olive oil to sauté the sprouts. If you want to make fried Brussels sprouts without bacon, see the changes below.
- olive oil – Sautéing Brussels sprouts in bacon fat alone tends to burn and isn’t enough. So I added olive oil to help with both of these issues. You can substitute any heat-resistant oil here, such as avocado oil.
- sea salt & Black pepper – For basic seasoning. Feel free to add other spices like garlic powder, crushed red pepper flakes, dried parsley, or dried thyme. If you want to add fresh herbs, it’s best to add them at the end or they will burn.
- balsamic vinegar – Adds rich and slightly sweet flavor. Feel free to omit this, or substitute lemon juice.
How to Make Pan-fried Brussels Sprouts
This section shows you how to sauté Brussels sprouts, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including quantities and temperatures, see Recipe card below.
- Fry the bacon. Place bacon slices on a large cold baking sheet cast iron skillet on the stove. Turn heat to medium. Fry bacon on both sides until crispy. Transfer to a paper towel-lined plate to drain. (Leave the bacon grease in the pan.)
- Season the Brussels sprouts. Add olive oil and Brussels sprouts. Season with sea salt and black pepper and stir to combine.
- Fry the Brussels sprouts until cooked. Turn the heat to medium-high and arrange the Brussels sprouts, cut side down, in a single layer in the pan. Sauté until browned on all sides.
- Cut the bacon. While you wait for the brussels to brown, chop the bacon.
- Merged and done. Add balsamic vinegar and a drizzle of olive oil to the pan. Cover and cook until fried Brussels sprouts are crisp-tender. Return the bacon to the pan and mix together.
How long do you need to fry Brussels sprouts?
Fry the Brussels sprouts for 3-4 minutes on each side until golden brown. Then, cover and cook for a few more minutes until tender.
Tips for the Best Fried Brussels Sprouts
This recipe is super simple, but here are some helpful tips to get the best crispiness and flavor:
- Use a large skillet with a heavy bottom. A pan that is large enough and heavy enough is important for even heating and good browning. This is great!
- Medium to high heat works best. different from other vegetables Sautéed Broccoli or Fried zucchini, Brussels sprouts are best when dark brown and crispy. To achieve this, do not cook over medium-high heat.
- Don’t skimp on oil. This adds flavor and promotes browning.
- Avoid crowding the pot. Only the parts that touch the pan will crisp up and brown, so make a single layer and make sure each piece touches the bottom. If the pot is too crowded, the sprouts will steam instead of brown, so cook in batches if necessary.
- Don’t move them. To ensure crispy fried Brussels sprouts, fry them on the bottom until golden brown before flipping. Stirring constantly will reduce browning and caramelization.
- Let them darken. One of the biggest mistakes when pan-frying Brussels sprouts is taking them off the heat too early or the pan not being hot enough. Make sure they get nice and charred for the best texture and flavor.
- no bacon – If you don’t like, don’t eat, or don’t have access to bacon, you can make this sautéed Brussels sprouts recipe without the bacon. You may need an extra tablespoon of olive oil.
- Honey – If you want more sweetness, drizzle with 1-2 tablespoons honey (or sugar free honey) Spread it over the fried Brussels sprouts while adding the balsamic vinegar.
- Balsamic vinegar glaze – For extra balsamic flavor, drizzle balsamic glaze After cooking.
- parmesan cheese – To make a cheese crust, sprinkle cooked sprouts with 1/4 cup grated Parmesan cheese and stir-fry for a few minutes, or stir together after cooking.
- nut – A handful of pecans or walnuts pairs well with the other flavors in this dish. If they are already baked, add them after cooking, or you can add them to the pan to bake near the end.
- Shop: Brussels sprouts sautéed in balsamic vinegar last longer than many other side dishes because the vinegar helps preserve them. Store them in an airtight container in the refrigerator for up to 5-7 days.
- Reheat: The best way to reheat this dish is to fry it again over medium heat. This will restore the crispy texture.
- freeze: Place fried Brussels sprouts in a single layer on a baking sheet lined with baking paper, cool completely, then freeze until solid. Then, transfer to a ziploc bag and store in the refrigerator for up to 3 months. (You can skip the baking sheet step, but this will make it easier for the sprouts to freeze and stick together.) Thaw in the refrigerator overnight before reheating.
What to Serve with Fried Brussels Sprouts
These crispy Brussels sprouts go great with almost any main dish! Here are some simple reader favorites:
More Brussels Sprouts Recipes
Looking for more ways to enjoy Brussels sprouts? Here are my favorite ways to make it:
Fried Brussels Sprouts (Crispy and Easy!)
This Crispy Pan-Seared Brussels Sprouts recipe is a simple side dish with just 4 ingredients: Brussels sprouts, bacon, olive oil, and balsamic.
Prepare: 5 Every minute
chef: 20 Every minute
All: 25 Every minute
Serving size: 4 (Adjust according to recipe proportion)
Click on the underlined ingredients to see where you get them. Please turn off Safari reader mode to view ingredients.
Click on the time in the instructions below to start the kitchen timer while cooking.
Place bacon slices on a large cold baking sheet cast iron skillet on the stove. Turn heat to medium.Fry bacon 4-5 minutes Cook on each side until crispy.
Remove bacon and set aside to drain on paper towels. Leave the bacon grease in the pan.
Add 2 tablespoons (30 ml) olive oil to the pan and swirl. Add Brussels sprouts. Season with sea salt and black pepper and stir together.
Turn heat to medium-high. Arrange the Brussels sprouts in a single layer in the pan, with as much surface touching the pan as possible.Search about 3-4 minutes, without moving, until the bottom is browned. Flip or stir and repeat on the other side. Repeat as needed to brown all the sprouts.
Meanwhile, chop the bacon while waiting for the sprouts to brown.
Add balsamic vinegar (if using) and remaining 1 tablespoon olive oil to pan.Cover and cook Another 2 to 3 minutes.
Return the chopped bacon to the pan and stir.
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portion size: 1 cup
Amount per serving. Serving sizes in recipe instructions above.
fat 19 grams
protein 6 grams
total carbohydrates 11 grams
net carbs 7 grams
fiber 4 grams
sugar 3 grams
Nutritional facts are provided as a courtesy. Have questions about calculations or why you’re getting different results?Please check out our nutrition policy.
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