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My Fried Brussels Sprouts Will Change Your Mind
Ah, brussels sprouts. The veggie everyone thinks they hate… until they try them like this. This pan fried brussels sprouts recipe is crispy, caramelized, and packed with flavor — nothing like the boiled kind you might remember. I’ve always loved the combo of brussels sprouts and bacon, so I brought that into this version too. Once you taste these, you won’t see sprouts the same way again. Here’s why this one’s a favorite:
- Crispy and caramelized – I’ve tested all kinds of heat levels and pan setups, and this method gives golden edges, rich flavor, and the crispiest fried brussels sprouts every time. Letting them sit undisturbed is key.
- Next-level flavor with bacon – Cooking the sprouts in bacon grease takes them to the next level. I always save the crispy bits to stir in at the end for extra texture and salty, smoky flavor.
- Fast and easy – Just 4 basic ingredients plus salt and pepper, and these vegetables are ready in under 30 minutes. I make them all the time as a quick healthy side (or even a simple appetizer) when I need something fast.
Trust me, these are not your average sprouts. Make them with me and see why I’m hooked.
Ingredients & Substitutions
Here I explain the best ingredients for my fried brussels sprouts recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Brussels Sprouts – Any size works, but I like using small to medium ones. I cut them in half, or quarters if they’re on the bigger side.
- Bacon – I cook mine in the skillet so I can use the bacon grease for frying. If you’ve got leftover or pre-cooked bacon, that works too. Just add an extra tablespoon of olive oil and feel free to skip the bacon entirely.
- Olive Oil – Bacon grease alone isn’t enough and can burn, so I add olive oil too. You can swap in avocado oil or another heat-safe oil if you prefer.
- Balsamic Vinegar – Adds that tangy-sweet kick. You can skip it or use lemon juice instead.
- Sea Salt & Black Pepper – Just the basics here. Sometimes I toss in garlic powder, red pepper flakes, or dried herbs too.
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How To Pan Fry Brussels Sprouts
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Fry the bacon. Start with a cold cast iron skillet and add the bacon. Cook over medium heat until crispy, then set it aside on a paper towel. Keep the bacon grease in the pan.
- Season the brussels sprouts. Add the olive oil and brussels sprouts to the pan. Sprinkle with salt and pepper, then give it a quick stir to coat.
- Pan fry brussels sprouts. Turn it up to medium-high heat and place the brussels sprouts cut-side down in a single layer. Let them cook until they’re golden brown.
- Chop the bacon. While the sprouts are frying, chop up the bacon so it’s ready to go.
- Combine and finish. I add the balsamic vinegar and a little more oil, then cover the pan and cook until the fried brussels sprouts are crisp-tender. Toss the bacon back in and give everything a stir.
My Recipe Tips
- Cut the sprouts evenly. I usually halve smaller sprouts and quarter the bigger ones so they all cook evenly.
- Use a heavy skillet. I always reach for this cast iron pan because it holds heat well and gets the sprouts nice and crispy.
- Medium-high is where the magic happens. Brussels sprouts need that higher heat to get golden and caramelized, not soft and mushy.
- A good amount of oil gives flavor and helps the sprouts brown instead of steam. I use both the bacon grease and olive oil here.
- Unlike with sauteed broccoli or sauteed zucchini, I make sure each piece touches the pan. If they’re piled on top of each other, they’ll just steam. Cook in batches if you need to.
- I know it’s tempting to stir, but don’t. I leave them alone until the bottoms are dark and toasty before flipping, because that’s where all the flavor comes from.
Serving Ideas
These crispy pan fried brussels sprouts go with just about any main dish! Here are a few simple reader favorites:
- Chicken – These brussels sprouts go great with crispy chicken legs or balsamic chicken for something easy. When I’m craving comfort food, I make them with my honey garlic Crock Pot chicken.
- Steak – I love serving these with a juicy petite sirloin or flank steak especially when I use my go-to balsamic marinade that ties it all together. And if I’m going all out, I’ll do filet mignon with garlic herb butter.
- Seafood – Pair ’em with baked salmon, air fryer cod, or seared scallops with lemon butter sauce. It’s a nice balance with the crispy edges and smoky bacon.
Fried Brussels Sprouts (Crispy & Easy)
By
Crispy, caramelized pan fried brussels sprouts with bacon are the easiest way to upgrade your veggie side with just 6 ingredients!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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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 make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get the best browning, the crispiest texture, and the most flavor.
- Variations: Don’t miss my recipe variations for ways to switch up your pan fried brussels sprouts with sweet, cheesy, or crunchy add-ins.
- Serving ideas: See my serving ideas for easy mains to pair with your sprouts, whether you’re craving chicken, steak, or something from the sea.
- Store: The balsamic helps them keep well. Store in an airtight container in the fridge for up to a week.
- Reheat: Reheat in a skillet over medium heat until hot and crispy again.
- Freeze: Freeze in a single layer first, then transfer to a bag. Let them thaw in the fridge before reheating.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Fried Brussels Sprouts
Recipe Variations
Here are a few of my favorite ways to give these pan fried brussels sprouts a twist:
- Make it sweet – Drizzle in some honey or sugar-free honey when you add the balsamic. I’ve also used my honey garlic sauce here and really liked it.
- Balsamic glaze – For more tangy-sweet flavor, I like to finish with a quick drizzle of balsamic glaze after cooking.
- Parmesan cheese – Sprinkle in some parmesan at the end for a cheesy crust, or try my parmesan brussels sprouts instead.
- Add Nuts – Toasted pecans or walnuts add a nice crunch. I usually throw them in at the end, whether they’re raw or already roasted.
49 Comments
Cindy
1The 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.
Grace
1I’ve never been a fan of Brussels sprouts, but these are great. Thank you.
motyug
1So easy and so good. Freeze good and reheat well.
Brooke
1Delicious! 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!
Danielle Morin
1Love it! So easy and simple, yet tastes AMAZING. Highly recommend trying.
Freda Sames
1Very tasty and thanks for the very clear instructions. Will definitely make again!
Maya | Wholesome Yum
1Thank you, Freda! I’m glad the instructions were helpful. Hope you make these again soon!
Dianne
1Hi Maya
Can this recipe be made by using broccoli instead of brussels sprouts??
Wholesome Yum A
1Yes, Dianne! Make sure it’s chopped into bite-size florets and adjust the cook time to your liking.
Leonie Johnston
1These look delicious but I’m curious… why can’t you use extra virgin olive oil to cook the sprouts?
Jennifer Brewer
1Can you use coconut oil?
Wholesome Yum M
1Hi Jennifer, Yes, you can use coconut oil.
Maya | Wholesome Yum
1Thank you, Leonie! Extra virgin olive oil has a low smoke point, so is not recommended for high temperature cooking.
Joy Butler
0Maya, can you use frozen brussel sprouts? Should they be steamed first, then fried? Thank you!
Maya | Wholesome Yum
0Hi Joy, I’ve only made these fried brussels sprouts using fresh ones, but I do have a recipe for roasted frozen brussels sprouts. I would imagine you could use a similar method to that, and fry them for the last step. Please let me know how it goes!
Ann
0These were wonderful. The best part are your clear directions and explanations. They make me a better and wiser cook.
Maya | Wholesome Yum
0I’m so glad you liked these, Ann! Thank you so much for the kind words about the explanations — I spend so much time on them so it means a lot. Enjoy your sprouts!
Sara
0Delicious! I used lemon juice instead of balsamic because I was out. It was so good we’re making it again 🙂
Linda
0Best brussel sprouts I have ever eaten. Thanks so much for sharing.
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
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.
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
1Hi 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.