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Get It Now- Why You’ll Love This Fried Brussels Sprouts Recipe
- Ingredients & Substitutions
- How To Make Pan Fried Brussels Sprouts
- How Long To Saute Brussels Sprouts?
- Tips For The Best Fried Brussels Sprouts
- Recipe Variations
- Storage Instructions
- What To Serve With Fried Brussels Sprouts
- More Brussels Sprout Recipes
- Tools For This Recipe
- Fried Brussels Sprouts (Crispy & Easy!) Recipe card
- Recipe Reviews
Ah, brussels sprouts — the stereotypical least favorite vegetable. If that’s what you’re picturing too, it’s time for a brussels sprouts makeover. This fried brussels sprouts recipe is crispy and caramelized, not like those mushy boiled ones. And brussels sprouts with bacon are one of my favorite things ever, so for this pan fried version I combined both. Once you try this sauteed brussels sprouts recipe, you’ll never think of them the same way again!
Why You’ll Love This Fried Brussels Sprouts Recipe
- Crispy on the outside, tender (not mushy) on the inside
- Caramelized taste with a hint of sweetness
- Flavorful bits of bacon
- Just 4 simple ingredients (plus salt and pepper)
- On the table in less than 30 minutes
- Naturally low carb, vegetarian, dairy free, and just plain healthy
- Perfect healthy side dish (or even an appetizer)
Ingredients & Substitutions
This section explains how to choose the best ingredients for pan fried brussels sprouts with bacon and balsamic, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Brussels Sprouts – This recipe works with sprouts of any size, 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 instead.
- Bacon – I cooked this bacon in the skillet, so that I could use the bacon grease for frying (it adds so much flavor), but if you have leftover bacon in the oven or other bacon on hand, you can use that and add an extra tablespoon of olive oil to saute the sprouts. See variations below if you would rather make fried brussels sprouts without bacon.
- Olive Oil – Sauteing brussels sprouts in only bacon grease tends to burn, plus it’s not quite enough. So, I added olive oil to help with both issues. You can substitute any heat-safe oil here, such as avocado oil.
- Sea Salt & Black Pepper – For basic seasoning. Feel free to add other spices, such as 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 because otherwise they will burn.
- Balsamic Vinegar – Adds a tangy and slightly sweet flavor. Feel free to omit this, or replace with lemon juice.
How To Make Pan Fried Brussels Sprouts
This section shows how to saute brussels sprouts, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Fry the bacon. Place the bacon slices onto a large, cold 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 the olive oil and brussels sprouts. Season with sea salt and black pepper, and stir to distribute.
- Pan fry brussels sprouts. Increase heat to medium-high and arrange the brussels sprouts cut-side down in a single layer in the pan. Saute until browned on all sides.
- Chop the bacon. While you’re waiting for the brussels to brown, chop the bacon.
- Combine and finish. Add the balsamic vinegar and a bit more olive oil to the pan. Cover and cook until the fried brussels sprouts are crisp tender. Return the bacon to the pan and mix together.
How Long To Saute Brussels Sprouts?
Saute brussels sprouts for 3-4 minutes per side, until golden brown. Then, cook covered for a few more minutes, until tender.
Tips For The Best Fried Brussels Sprouts
This dish is very easy, but here are some helpful tips to get you the best crispy texture and flavor:
- Use a large skillet with a heavy bottom. A pan that is both large enough and heavy enough is important for even heat and good browning. This one is great!
- Medium-high temperature works best. Unlike other veggies like sauteed broccoli or sauteed zucchini, brussels sprouts are best when they are dark brown and crispy. To achieve this, don’t cook below medium-high heat.
- Don’t skimp on the oil. This adds flavor and promotes browning.
- Avoid crowding the pan. Only the parts touching the pan will get crispy and brown, so make a single layer and make sure each piece touches the bottom. If the pan is too crowded, the sprouts will steam instead of browning, so cook in batches if you need to.
- Don’t move them around. To ensure crispy fried brussels sprouts, allow them to fry against the bottom until nicely browned before flipping. Stirring constantly will reduce browning and caramelization.
- Let them darken. One of the biggest mistakes when pan frying brussels sprouts is to remove them from heat too soon or not having the pan hot enough. Make sure they get nice and charred for the best texture and flavor.
Recipe Variations
- No bacon – If you don’t like, don’t eat, or don’t have bacon, you can make this sauteed brussels sprouts recipe without it. You might need an extra tablespoon of olive oil.
- Honey – If you want more sweetness, drizzle 1-2 tablespoons of honey (or sugar-free honey) onto the fried brussels sprouts at the same time that you add the balsamic vinegar. Or for a sweet and savory flavor, use the same sweet and savory sauce I use for honey garlic pork chops.
- Balsamic glaze – For extra balsamic flavor, drizzle with balsamic glaze after cooking.
- Parmesan cheese – For a cheesy crust, sprinkle 1/4 cup of grated parmesan cheese over the cooked sprouts and stir fry for a couple of minutes, or just toss together after cooking instead.
- Nuts – A handful of pecans or walnuts works great with the other flavors in this dish. Add them after cooking if they are already roasted, or you can add them to the pan to toast near the end.
Storage Instructions
- Store: Pan fried brussels sprouts with balsamic vinegar last longer than many other side dishes, because the vinegar helps to preserve them. Keep them in an airtight container in the refrigerator for up to 5-7 days.
- Reheat: The best way to reheat this dish is to pan fry again, at medium heat. This will bring back the crispy texture.
- Freeze: Arrange fried brussels sprouts in a single layer on a parchment paper lined baking sheet, cool completely, and freeze until solid. Then, transfer to a zip lock bag and keep in the freezer for up to 3 months. (You can skip the baking sheet step, but the sprouts are more likely to freeze stuck together that way.) Thaw in the fridge overnight before reheating.
What To Serve With Fried Brussels Sprouts
These crispy brussels sprouts go with just about any main dish! Here are a few simple reader favorites:
- Chicken – For a quick and simple meal, pair this side with crispy chicken legs or balsamic chicken. If you want something more creamy and comforting, try my creamy Crock Pot chicken or chicken bacon ranch.
- Steak – I love to pair these veggies with a juicy sirloin steak or a budget friendly flank steak, using my favorite steak marinade that uses balsamic vinegar just like these sprouts. When I want an elegant meal, nothing beats the most tender filet mignon with garlic herb butter.
- Seafood – Complement your fried brussels sprouts with flaky pan seared salmon, a flavorful oven baked cod, or try perfectly seared scallops with lemon butter sauce.
More Brussels Sprout Recipes
Looking for more ways to enjoy brussels sprouts? Here are my favorite ways to make them:
Tools For This Recipe
- Cast Iron Skillet – Makes the best crispy edges on pan fried veggies.
Fried Brussels Sprouts (Crispy & Easy!)
This crispy pan fried brussels sprouts recipe is an easy side dish with just 4 ingredients: Brussels sprouts, bacon, olive oil, and balsamic.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Place the bacon slices onto a large, cold cast iron skillet on the stove. Turn heat to medium. Fry bacon for 4-5 minutes on each side, until crispy.
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Remove the bacon and set aside to drain on paper towels. Leave the bacon grease in the pan.
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Add 2 tablespoons (30 mL) of olive oil to the pan and swirl around. Add the brussels sprouts. Season with sea salt and black pepper, and stir together.
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Increase heat to medium-high. Arrange the brussels sprouts in a single layer in the pan, with as many surfaces touching the pan as possible. Sear for about 3-4 minutes, without moving, until well browned on the bottom. Flip or stir, and repeat on the other side. Repeat as necessary to brown all the sprouts.
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Meanwhile, chop the bacon while waiting for the sprouts to brown.
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Add the balsamic vinegar (if using) and remaining 1 tablespoon of olive oil to the pan. Cover and cook for 2 to 3 more minutes.
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Return the chopped bacon to the pan and stir.
Did You Like It?
Leave a rating to help other readers, or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
41 Comments
hanna
0Sprouts is one of my absolute favorite vegetables! This recipe was delicious. The addition of balsamic vinegar gave a tasty acidic tone to the sprouts. LOVE IT
Cindy
0The combination of Brussels sprouts and bacon is a match made in heaven. My kids loved this recipe and I love how easy it was to make. I had never tried them with balsamic before and I really enjoyed the addition.
Sunoo
0Just whipped up these fried Brussels sprouts! amazing texture, crispy outside, tender inside. The balsamic gave it a nice touch of sweetness. And bacon? Genius move for extra flavor. Super easy to make, this one’s going into my regular rotation!
Laura
0It’s my first time to fry brussels sprouts and totally love the crunch factor to it. I’d love to make this healthy veggie bite again for Thanksgiving. I’m sure this will be a hit in my family. thank you for sharing this unique recipe 🙂
Paula
0These were delectable. I gave them a test run for Thanksgiving and they were a big hit!
Pamijos13
0This is my favorite go to due to how simple it is. Thank you. I replaced balsamic with lemon, and I also have different variations such as hot red pepper flakes and light sodium soy sauce. We absolutely love it! I used my electric skillet.
Grace
0I’ve never been a fan of Brussels sprouts, but these are great. Thank you.
Garhett
0I used a five inch cast iron pan so probably a little too much oil but this recipe is OFF the RAILS!!!! :-)) Great taste…I can’t believe how the balsamic seeps into the brussel sprouts with the char. Thank you!
Julie JOY
0I have made these and they are DA BOMB! Thanks for the easy and delicious recipe!
Terry Edwards
0We really loved this recipe. I’ve had crispy brussel sprouts at restaurants and decided to try them at home. The bacon really sent it over the top!
Beth
0If I decide to leave out bacon, how much oil do you think I would need? I love bacon but sadly can’t eat it. I love your technique.
Wholesome Yum D
0Hi Beth, Just a couple tablespoons should be enough, though you could also keep the original amount if you like. I like a generous amount because it helps the sprouts get extra crispy.
Lorraine
0Wow! I made these, and they sure are yummy. However, you should have mentioned the need for a splatter screen. Plus my kitchen is full of smoke. I will use a more heat tolerant oil next time.
motyug
0So easy and so good. Freeze good and reheat well.
Melissa
0This is one of the best brussel sprout recipes I have made…my husband said they were better than he had at a Vegas steakhouse and he didn’t think he would ever have sprouts that would even come close to those…and 14 yr old approved! YUM
Betty Cooper
0Why not extra virgin olive oil?
Recipe looks and sounds delicious! Love Brussels sprouts.
Wholesome Yum D
0Hi Betty, Extra virgin olive oil has a slightly lower smoke point (how low varies by brand), so for high-temp frying I always recommend regular.
Ruth
0I added roasted slivered almonds with the crisped bacon. Soooo good!
Linda G Alexander
0This recipe is delicious. I made it for Christmas and am making it again today because I really enjoyed it!
Brooke
0Delicious! I made this exactly as written in my 12” cast iron skillet. It turned out so good! I was worried that a few sprouts got a bit too charred but even those tasted great. The perfect keto dinner!
Liz
0Thank you!! It was just the recipe I was looking for!!
Julie
0I love this dish, I make it often. I’ll also add small red potatoes in with the sprouts and cook the same way. The fam loves it and it so fast n easy to make!
Sandi
0We made this for Thanksgiving and it was really good, used some lemon juice instead of the balsamic vinegar. I’m making some more today.
Sandi
0My sister and I have problems with sulfites, so we don’t usually use balsamic vinegar or do any cooking with wine. Can we use apple cider vinegar with this recipe? Or do you have a suggestion for a substitute that would be tasty? I love your website, I am a diabetic. and with all the stuff that is now available to help reduce the carbs I eat and still have some variety your recipes have been a godsend. I’m very interested in trying this recipe, with the holidays coming.
Wholesome Yum M
0Hi Sandi, Yes a small amount of apple cider vinegar (1 tsp) or a squeeze of lemon or lime will do nicely.
Danielle Morin
0Love it! So easy and simple, yet tastes AMAZING. Highly recommend trying.
Danielle Morin
0Love it! So easy and simple, yet tastes AMAZING. Highly recommend.
Lisa
0Mine came out kind of soggy.. any suggestions?
Wholesome Yum M
0Hi Lisa, You can put these on a baking pan in the oven at a low temp to drive some of the liquid out of them. Try 200 degrees for about 20 minutes and see if the sogginess improves.
Georgeann Economy
0This turned out great in the airfryer (390F for 18-20 min). Thanks so much for the tip about not using EVOO — I always wondered why my airfryer veggies would often taste a little burnt. Now they looked charred without tasting that way. 🙂 We just tossed with the balsamic at the end — such a nice flavor twist!
Cheryl
0So easy and so good, not your mama’s Brussels!
Dianne
0Hi Maya
Can this recipe be made by using broccoli instead of brussels sprouts??
Wholesome Yum A
0Yes, Dianne! Make sure it’s chopped into bite-size florets and adjust the cook time to your liking.
Jo Blaylock
0Made this today and it is delicious. This is definitely a keeper. Very easy to cook.
Alessandro Berluti
0I was searching online for this recipe since yesterday night and finally found what I was looking for! This is a excellent site by the way.
Lindsay
0HOLY STRAWBERRIES! These brussels were my JAM! Made them with some salmon last night and both my boyfriend and I devoured them. the best brussel sprouts we have every had – and we don’t even like them that much.
YUMMO!!!
Leonie Johnston
0These look delicious but I’m curious… why can’t you use extra virgin olive oil to cook the sprouts?
Maya | Wholesome Yum
0Thank you, Leonie! Extra virgin olive oil has a low smoke point, so is not recommended for high temperature cooking.
Jennifer Brewer
0Can you use coconut oil?
Wholesome Yum M
0Hi Jennifer, Yes, you can use coconut oil.
Renee
0Hi Maya, when I first looked at this recipe I’ll admit I was a doubting Thomas. I mean, the Brussel sprouts looked burnt so it couldn’t be any good, right? I like Brussel sprouts though so I thought I’d give it a go. I made this as a side dish for Thanksgiving. It was a big hit. SO YUMMY!! and so EASY. 🙂 I was amazed that despite the “burned look” the side dish was so good. This was also my first time trying balsamic vinegar. The brand you linked to (QO) is the one I ordered after taking a quick look around and seeing all the lousy added ingredients in other brands. The QO was delicious! Hubby isn’t wild about Brussel sprouts yet he hurried into the kitchen for another serving before it was gone, lol. We are doing keto so I really appreciate all that you do for your readers. Thank you!