Pan Seared Brussels Sprouts
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These quick and easy pan seared brussels sprouts are the perfect weeknight side dish. They’re cooked until crispy and tender, then drizzled with balsamic glaze, and topped with crunchy almonds. They’re simply delicious and they’re ready in just 10 minutes.
The thing about Brussels sprouts—and really most vegetables—is that knowing how to cook them makes all the difference. I love pan-searing them because it brings out their natural sweetness and gives them a far better texture than the overcooked versions many of us grew up with.
I slice the Brussels sprouts in half and cook them cut-side down in olive oil until they’re tender on the inside and deeply caramelized on the outside. Once they’re perfectly golden, I turn off the heat, drizzle them with balsamic glaze, and toss in some chopped roasted almonds for crunch. A pinch of sea salt is all they need to finish.
These pan-seared Brussels sprouts are a flavorful side I make all winter long. They’re easy enough for a weeknight dinner but just as welcome on a holiday table, where something simple and well-cooked really shines.
Tips for making the best pan seared brussels sprouts
There’s nothing complicated about pan searing brussels sprouts, but here are a few tips that help make them extra tasty:
- Make sure to trim off the stems and remove any tough outer leaves. If you notice black spots, you should discard them.
- I cut them in half, which increases their surface area. This helps them cook more quickly, caramelize, and achieve a great texture.
- Make sure they’re placed in a single layer in your skillet, working in batches if needed.
- I recommend using a heavy-bottom or cast-iron skillet, which helps give them a nice brown color.
Pan seared brussels sprouts variations
Pan searing brussels sprouts is a really versatile way to cook them. We chose balsamic glaze and almonds for this recipe but there are lots of other flavor combinations. Here are some ideas to get you started:
- Lemon + parmesan – this flavor combination of citrus and cheese is perfectly matched with the sweet brussels sprouts. Goat cheese and feta cheese are also super tasty.
- Add fresh herbs – top them with some parsley, thyme, cilantro, or mint for extra herbaceous flavor.
- Add bacon – dice a few slices of bacon and add it to your skillet. Cook until crispy, remove from the pan, and then cook the brussels sprouts in the bacon drippings. No need for olive oil if you’re using bacon!
- Add onion – add half a sliced red onion to the pan while cooking the brussels sprouts. It adds sweetness and flavor.
Pan Seared Brussels Sprouts Recipe
Ingredients
- 2 tablespoons olive oil
- ¾ lb Brussels sprouts (trimmed and halved)
- ¼ teaspoon sea salt
- 2 tablespoons balsamic glaze
- ¼ cup chopped roasted almonds
Instructions
- Heat the oil in a large, non-stick or cast-iron frying pan over medium-high heat. Add the Brussels sprouts, cut side down, and sprinkle them with salt. Let them cook for 5 minutes, or until they are tender but still have a bit of bite. Reduce the heat if the brussels are browning too much. See notes.2 tablespoons olive oil, ¾ lb Brussels sprouts, ¼ teaspoon sea salt
- Once the brussels can be pierced with a fork, remove the pan from the heat and stir in the chopped almonds and balsamic glaze.¼ cup chopped roasted almonds, 2 tablespoons balsamic glaze
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More brussels sprouts recipes
If you love Brussels sprouts as much as we do, make sure to check out all of our Brussels sprouts recipes!
How long do you leave the Brussels sprouts cooking after you add the water?
Just until the water evaporates and the brussels are soft. Only a couple minutes. 🙂
Ha! So glad to hear I’m not the only one with that memory!