Yes, you read that right, Mom. I made Brussels Sprouts and I LIKED them. I actually liked them so much; I found myself eating a crazy amount of these just as soon as I finished taking a picture of them.
If you’ve been wondering how to cook brussels sprouts in a pan, this is the recipe you need. I’ve never tasted a sprout I loved quite so much.
These Caramelized Brussels Sprouts knocked my socks off. Lightly sweetened with brown sugar and still crisply warm from the stove, these are addictive. (They really must be, because I’m still shocked that I enjoyed them!)
Brussels Sprouts Recipe
I have been on a mission to like Brussels Sprouts for a while now. After hearing other cooks rave about roasted and pan-fried sprouts of all kinds, I’ve made them a couple times recently and been unimpressed.
The turning point for me was the shredding. In this recipe, the brussels sprouts are finely sliced and basically shredded into ribbons. This eliminated any of the bitterness that I usually associate with brussels sprouts. I can hardly wait to make these again.
How to Cook Brussels Sprouts in a Pan
If you’re like me, and tend to find Brussels Sprouts bitter, make sure to slice each sprout as thinly as possible. You want them to look like green ribbons with just a few “cabbage-y” looking pieces left.
Start the pan-cooking process by sauteing a clove of garlic in a tablespoon of olive oil just until fragrant. This took about 30 seconds for me–you don’t want the garlic to burn!
Next, you add the Brussels sprouts. Sautee the sprouts in the oil and garlic for a few minutes. You’ll know the sprouts are done when they turn bright green and get nice and tender.
After removing the sprouts from the heat, comes the caramelizing step. Add in some brown sugar and kosher salt and stir until all the sprouts are well coated. The outside of each sprout will get caramely and lightly crispy.
Serve these sprouts right away as a side dish for Roast Turkey, Crispy Oven Baked Chicken or just about any other main course you like. I admit to loving them so much that I could have happily eaten a whole bowl of these for dinner by themselves.
These sprouts can also be stored in the fridge and eaten cold tossed into a lunchtime salad the next day. Try them mixed with a green salad with apples and bacon for a perfect easy lunch.
Updated to add: In the years since I first shared this recipe, my family has developed quite the taste for Brussels Sprouts. We continue to love this caramelized brussels sprout recipe but we’ve also become a fan of other pan-fried sprouts like these Smoky Buttered Brussels Sprouts!
How to Cook Brussels Sprouts in the Oven
If you’re like me and you haven’t figured out how to love these little green cabbages yet, chances are you just haven’t tried the right recipe. While this pan cooked recipe was my turning point, roasted brussels sprouts have been known to convert many-a skeptic.
Learn how to cook brussels sprouts in the oven with this Crispy Brussels Sprouts recipe. (The sprouts are baked in a pan and covered with cheese-what’s not to love?) I also heartily recommend Roasted Brussels Sprouts with Apples and Bacon and this recipe for Roasted Potatoes, Brussels Sprouts, and Sausage.
When trying to convince a child to try Brussels Sprouts, combining them with other favorite foods can be a great entry point. We love our one pan sheet meals around here and brussels sprouts make a fantastic addition.
Try Roasted Potatoes, Brussels Sprouts, Red Pepper and Bacon next time you need an easy weeknight dinner! Tossed with crispy roast potatoes and smoky bacon, the sprouts get a delicious flavor that no one will want to turn down.
Caramelized Brussels Sprouts
This is the recipe that converted me from being “meh” about Brussels Sprouts to being over the moon for them. With brown sugar and garlic, this easy Brussels Sprout recipe needs a place on your dinner table!
- 1 tablespoon olive oil
- 1 large clove garlic minced
- 20 small brussels sprouts sliced as thinly as possible
- 1/4 teaspoon kosher salt
- 2 tablespoons brown sugar I used dark brown, but light or dark should work
- Heat the olive oil in a large skillet, over medium high heat. Add the garlic and saute just until fragrant, about 30 seconds. Add the brussels sprouts and stir gently to coat with oil. Continue sauteing until the brussels sprouts are bright green and tender, about 5-6 minutes. Remove from the heat. Add the salt and brown sugar and toss to combine. Enjoy!