Fried Brussel Sprouts Recipe

Trim the stem ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Cut each sprout in half lengthwise through the stem. If some sprouts are very large, quarter them so pieces are roughly uniform in size (about 1/2–3/4 inch thick).

Place the cut sprouts in a large bowl. Sprinkle with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Toss to coat evenly and let sit for 5–10 minutes while you heat the pan (this draws out a little moisture and seasons them).

Heat the pan

Set a large heavy skillet (preferably cast iron or stainless steel) over medium-high heat. Add 3 tablespoons neutral oil and let it heat until shimmering but not smoking, about 1–2 minutes.

Sear the sprouts

Place the Brussels sprouts cut-side down in a single layer in the hot pan. Avoid crowding; cook in batches if necessary. Press gently with a spatula so cut surfaces make good contact. Cook undisturbed for 4–5 minutes until the cut sides are deeply golden-brown and caramelized.

Turn and finish

Flip the sprouts and reduce heat to medium. Add 1 tablespoon unsalted butter to the pan; as it melts, add the 2 thinly sliced garlic cloves and 1 teaspoon red pepper flakes. Stir and toss the sprouts for 2–3 minutes so they finish cooking, the garlic becomes fragrant and lightly golden, and the butter coats the sprouts. Total cook time should yield tender centers — about 2–4 minutes after flipping depending on size.

If the pan becomes too dry before the sprouts are tender, add a splash (1–2 tablespoons) of water and cover briefly (30–60 seconds) to steam and soften. Then remove the lid and let any excess moisture evaporate so the sprouts re-crisp.

Remove the pan from heat. Drizzle 1 tablespoon fresh lemon juice over the sprouts and toss to coat. Taste and adjust seasoning with additional salt and pepper if needed.

Transfer the sprouts to a serving dish. If using, sprinkle 2 tablespoons grated Parmesan and 1 tablespoon chopped parsley over the top. Serve hot.