Skillet Brussel Sprouts Recipe: Quick & Delicious Side Dish

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Looking for a new way to enjoy Brussels sprouts? This skillet Brussels sprouts recipe is perfect for a quick, delicious side dish. You’ll get crispy edges and tender insides every time, with a burst of flavor from simple ingredients like garlic, olive oil, and a sprinkle of salt.

With this method, you can have an impressive and tasty dish on the table in no time, whether you’re cooking for your family or for guests. The best part is that no oven is required—you just need a skillet and a few minutes on the stove.

Skillet Brussels sprouts are a versatile dish that can complement almost any meal. They’re perfect with bacon or nuts for added crunch, and you can finish them with a splash of balsamic vinegar for an extra layer of flavor.

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need to make skillet Brussels sprouts:

• 1 pound fresh Brussels sprouts

  • Substitute: Frozen Brussels sprouts (thawed and drained)

• 2 tablespoons olive oil

  • Substitute: Canola oil, vegetable oil, or avocado oil

• 1 shallot, thinly sliced

  • Substitute: 1/2 a small onion, thinly sliced
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  Salt and black pepper (to taste)

  
  

• 2 garlic cloves, minced

  • Substitute: 1/2 teaspoon garlic powder

Optional add-ins to elevate your Brussels sprouts:

• Pine nuts or almonds (for added crunch)

  • Substitute: Walnuts, pecans, or sunflower seeds

• 2 tablespoons balsamic vinegar

  • Substitute: Apple cider vinegar or lemon juice

• 1/4 cup grated Parmesan cheese

  • Substitute: Pecorino Romano or nutritional yeast (for a dairy-free option)

• 1/2 teaspoon red pepper flakes (optional, for heat)

  • Substitute: A pinch of cayenne pepper or smoked paprika

Feel free to adjust quantities based on your taste preferences!

Instructions

1. Prepare the Brussels Sprouts:

   • Start by washing the Brussels sprouts.
   • Trim the ends and cut them in half.
   • Remove any outer leaves that look damaged.

2. Heat the Pan:

   • Place a large skillet over medium-high heat.
   • Add a tablespoon of olive oil to the skillet and let it heat up.

3. Sauté:

   • Put the halved Brussels sprouts in the skillet.
   • Stir occasionally with a wooden spoon or spatula.
   • Cook for about 6-8 minutes until the sprouts are browned and tender.

4. Season:

   • Sprinkle salt and pepper to taste.
   • Add minced garlic and cook for another 30 seconds until fragrant.

5. Optional Add-ins:

   • For extra flavor, you can stir in a splash of vinegar and a handful of pine nuts or almonds.
   • To make them richer, consider adding a dollop of butter.

6. Serve:

   • Remove from heat and transfer the Brussels sprouts to a serving dish.
   • Enjoy them hot with your favorite main course.

Tips, Tricks & Storing

Get Crispy Brussels Sprouts:

Place them cut-side down in the skillet to get a nice, golden-brown crust. Don’t overcrowd the pan, as this can make them steam instead of crisp.

Seasoning Secrets:

Use salt and pepper as a base. Add garlic, shallots, or even a splash of balsamic vinegar for extra flavor. Experiment with chili flakes for a spicy kick.

Use the Right Oil:

Olive oil works well, but you can also try avocado or grapeseed oil. These oils have higher smoke points, which can help get that perfect sear.

Adding Butter:

For a richer taste, stir in some butter towards the end of cooking. This will add a nice, creamy texture.

Fresh is Best:

Always use fresh Brussels sprouts if possible. Frozen ones can work, but they might not get as crispy.

Storage Tips:

• To Store: Place cooked Brussels sprouts in an airtight container and refrigerate for up to 4 days.
• To Reheat: Gently warm them in a skillet over medium-low heat. Add a splash of balsamic vinegar to perk up the flavor.
• To Freeze: Allow the cooked sprouts to cool completely. Place them in a freezer-safe bag and freeze for up to 3 months. Reheat directly from frozen on the stove.

Avoid Soggy Sprouts:

Don’t wash Brussels sprouts right before cooking. If they’re wet when they hit the pan, they’ll steam instead of frying. Instead, wash them ahead of time and dry them thoroughly.

Recipe Variations & Serving Suggestions

Recipe Variations

Bacon and Garlic: Sauté chopped bacon until crispy, then add Brussels sprouts and garlic. Cook until the sprouts are tender.

Balsamic Glaze: After cooking the Brussels sprouts, drizzle them with a bit of balsamic glaze for a sweet and tangy finish.

Nuts and Cheese: Stir in chopped nuts like pine nuts or almonds and sprinkle with grated Parmesan cheese for extra flavor and crunch.

Serving Suggestions

Side Dish: Serve your Brussels sprouts alongside grilled steak, chicken, or pork chops.

Salad Addition: Toss the Brussels sprouts with mixed greens, cranberries, and goat cheese for a warm salad.

Tacos: Use them as a filling for vegetarian tacos. Add some avocado and salsa for extra taste.

Pasta: Mix them into your favorite pasta for a simple yet delicious meal. Add a touch of lemon juice and fresh herbs.

Flavor Boosters

1. Lemon Zest: Add fresh lemon zest after cooking for a burst of freshness.
2. Red Pepper Flakes: Sprinkle some red pepper flakes if you like a hint of heat.
3. Herbs: Fresh herbs like thyme or rosemary can elevate the flavor.

Presentation Tips

• Use a wide, shallow dish to serve.
• Garnish with fresh herbs or a lemon wedge.
• Add a small drizzle of olive oil for shine.