Simple Seared Brussel Sprouts in a Pan

If you’re looking for an easy side dish that’s both healthy and delicious, you’ve got to try these Simple Seared Brussels Sprouts in a Pan!

Brussels sprouts often get a bad rap. I refused to try them for years, haha! When cooked the right way, though, they become a game changer at the dinner table. Brussel Sprouts in a pan is the way to go.

This recipe is my favorite way to cook Brussels sprouts because it brings out their natural flavor. Also, look at at hat beautiful green color!

The best part is that you only need a few simple ingredients and about 20 minutes to make this dish. You can get the Brussels sprouts nice and golden brown on the outside while keeping them tender on the inside.

Whether it’s your first time cooking Brussels sprouts or you’re a seasoned pro, this is an easy recipe that delivers big on flavor!

I love serving these sautéed Brussels sprouts during the holidays or any time I need a quick and tasty side. They’re also super affordable!

They pair well with just about any main course and are a great way to add some healthy veggies to your meal.

Trust me, even those who think they don’t like Brussels sprouts might change their minds after trying these Brussel Sprouts in a Pan!

1. Quick and Easy: This simple side dish comes together in just a few minutes, making it perfect for busy nights.
2. Delicious Flavor: Searing the Brussels sprouts in a hot skillet brings out a caramelized flavor that’s so tasty.
3. Healthy Choice: Brussels sprouts are packed with nutrients, so this dish is a good choice for a healthy diet.

• Unsalted butter
• Frozen Brussels sprouts, thawed and halved
• Salt
• Black pepper
• Garlic cloves, minced

1. In a large skillet over medium heat, melt 2 tablespoons of the butter.
2. Add the brussel sprouts, stir until coated in the butter, season with salt and pepper.
3. Cook until golden brown, stirring occasionally, 12-15 minutes.
4. Make a well in the center of the pan and melt the remaining butter.
5. Saute the garlic in the butter for 30 seconds, do not brown.
6. Toss everything to combine, taste and adjust seasoning if needed.

WHAT KIND OF BRUSSELS SPROUTS ARE THE BEST TO USE?

For the best results, you can use either fresh or frozen Brussels sprouts.

*Gasp!* The horror! “You mean you buy frozen brussel sprouts?!” Yes, ma’am I do, haha!

They’re actually amazing. 

If using fresh, choose smaller sprouts as they tend to be sweeter and more tender.

Make sure to remove any loose outer leaves and trim the ends.

If using frozen Brussels sprouts, thaw them first and pat them dry with a paper towel to remove excess moisture.

ANY ADDITIONS?

You better believe it! These veggies have a great flavor and blend really well with all kinds of other add-ins.

Here’s a good list to get you started!

• Sprinkle with Parmesan cheese for extra flavor.
• Add bacon bits during the last minute of cooking for a smoky taste.
• Drizzle with balsamic glaze before serving for a tangy kick.
• Toss in red pepper flakes for a spicy touch.
• Add toasted pine nuts for a crunchy texture.
• Squeeze fresh lemon juice over the top for brightness.
• Drizzle with maple syrup for a hint of sweetness.
• Sprinkle with garlic powder if you love extra garlic flavor.
• Add fresh herbs like thyme or rosemary for added aroma.
• Top with chopped almonds for extra crunch.

ANY SUBSTITUTIONS?

Here you go! Let me know in the comments how these turn out for you.

I haven’t tried all of them myself, and I love hearing your input.

• Olive oil or avocado oil instead of butter for sautéing.
• Kosher salt in place of regular salt.
• Shallots instead of garlic cloves for a milder flavor.
• Bacon fat instead of butter for a richer taste.
• Use a cast iron pan if you don’t have a large skillet.

Refrigerator: Place any leftover Brussels sprouts in an airtight container and store them in the refrigerator for up to 3 days.

To reheat, warm them in a skillet over medium heat until heated through. Microwaving tends to make them a little mushy.

Freezer: It’s best not to freeze cooked Brussels sprouts, as they can become mushy when reheated.

If you must freeze them, place them in a freezer-safe bag, but be aware the texture might change.

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These Brussels Sprouts in a Pan are a great recipe to add to your collection.

They’re easy to make, full of flavor, and a healthy addition to any meal.

Next time you’re at the grocery store, pick up some Brussels sprouts and give this recipe a try!