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GET IT NOWMy 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.
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)
Crispy, caramelized pan fried brussels sprouts with bacon are the easiest way to upgrade your veggie side with just 6 ingredients!
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Instructions
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.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
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
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
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.
Freda Sames
0Very tasty and thanks for the very clear instructions. Will definitely make again!
Maya | Wholesome Yum
0Thank you, Freda! I’m glad the instructions were helpful. Hope you make these again soon!
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!