These crispy pan fried Brussels sprouts are perfectly charred and packed with savory umami flavors. An easy vegan side dish that's ready in less than 20 minutes.
These Brussels sprouts are full-flavored but simple, requiring just 6 ingredients; garlic, shallots, coconut aminos, avocado oil, salt & pepper. They come together in less than 20 minutes and are a perfect side dish to serve at any meal.
This recipe was inspired by Green Elephant (located in Portland, ME and Portsmouth, NH). The Brussels sprouts are one of my favorite appetizers on the menu. Also highly recommend the Pad Thai and the Panang Curry Vegetable & Tempeh.
Jump to:
- What's the difference between pan-fried and sautéed?
- Pan fried brussels sprouts ingredients
- How to cook Brussels sprouts on the stove
- Should I boil my Brussels sprouts before frying?
- Top tips for cooking Brussels sprouts in a pan
- Substitutions
- What to serve with pan fried Brussels sprouts
- Storing
- 📋 Recipe
- 💬 Feedback
What's the difference between pan-fried and sautéed?
- Pan-fried is done at a lower heat, for a longer duration.
This method can also call for more fat (like oil or butter) but in this recipe we are keeping it light (1 tablespoon).
- Sautéing is done at a higher heat, for a short duration.
We are going to pan-fry the Brussels sprouts in this recipe so that the Brussels sprouts can fully crisp and caramelize. This requires a lower heat and a longer duration as noted above. Pan-frying also allows the sprouts to become slightly tender and absorb as much flavor as possible, making each bite absolutely delicious.
Pan fried brussels sprouts ingredients
- Brussels sprouts
- Avocado oil
- Coconut aminos (typically found in the same section as soy sauce and tamari).
- Shallots
- Garlic
- Salt + pepper
How to cook Brussels sprouts on the stove
- Prep: Mince garlic and dice shallots, set aside. Next, cut bottom ends off of the Brussels sprouts and remove any discolored leaves, then cut each in half.
- Sear: Coat a skillet with oil, and add Brussels sprouts halves, face down. Cook over medium-low heat undisturbed for 5 minutes.
- Cook: Add shallots, coconut aminos, salt and pepper and stir (or shake the pan). Let continue to cook for another 5 minutes, stirring/shaking the pan every few minutes. Add the minced garlic in the last few minutes of cooking.
- Enjoy: remove from heat and top with sesame seeds or garlic flakes (optional) and enjoy!
Should I boil my Brussels sprouts before frying?
Boiling the Brussels sprouts is not necessary (nor is it recommended) in this recipe as we are cutting off the stem and cutting the Brussels sprouts in half. If you are cooking whole Brussels sprouts this is a great option before frying or baking.
Top tips for cooking Brussels sprouts in a pan
Tip #1: Cut Brussels sprouts in half, keeping them whole results in uncooked & crunchy Brussels. If you have any extra large Brussels, feel free to cut into thirds. For extra crispy Brussels, the thinner the slices, the better.
Tip #2: Finely mince the garlic to ensure pungent flavors that incorporate well with the rest of the ingredients.
Tip #3: Place Brussels sprouts into the pan cut side down so the inside of the sprout can sear and crisp as it cooks.
Substitutions
Avocado oil: substitute with your favorite oil or vegan butter of choice if desired.
Shallots: yellow onion or additional garlic will work in place of shallots.
Coconut aminos: tamari or liquid aminos also work, with a slight taste variation (less sweet, and a bit more pungent).
Garlic: swap fresh garlic cloves with pre-minced garlic. Alternatively, swap with 1 teaspoon of garlic granules or powder, with slight taste variation to be expected.
Iodized salt: feel free to swap with Himalayan sea salt instead.
A friendly reminder that vegans need about ½ a teaspoon a day!
Black pepper: optional, feel free to omit if sensitive to spice
What to serve with pan fried Brussels sprouts
These pan fried Brussels sprouts are a great option for a holiday dinner side dish. Serve as is or add cranberries and pine nuts (or other nut of choice).
These Brussels also pair well with;
- Vegan Mashed Cauliflower
- Warm Butternut Squash and Kale Salad
- 10-Minute Vegan Pesto Pasta Recipe (GF)
- Roasted Fall Vegetable Grain Bowl
- Quinoa and Lentil Bowl with Tahini Sauce
Storing
Store these Brussels sprouts in an airtight container in the fridge for 3-5 days.
To reheat, microwave or place back on the stove top.
📋 Recipe
Pan Fried Brussels Sprouts
Equipment
- cutting board + knife
- skillet
Ingredients
- 1 lb Brussels sprouts, ends removed and cut in half
- 1-2 tablespoons avocado oil
- 2 tablespoons coconut aminos
- ¼ cup shallot, thinly diced
- 2 cloves garlic, minced
- ⅛ teaspoon iodized salt (or salt of choice)
- ⅛ teaspoon black pepper
Instructions
- Prep: mince garlic and dice shallot, set aside. Cut the ends off of the Brussels sprouts and remove any leaves that are discolored or damaged. Then cut each in half.
- Sear: add enough oil to a skillet to coat the bottom of it (about a teaspoon to a tablespoon depending on the size of your skillet). Then add Brussels sprout halves, cut side down. Place over medium-low heat and cook undisturbed for 5 minutes.
- Cook: add shallot, coconut aminos, salt and pepper. Gently stir or (or shake the pan) to incorporate. Continue to cook for another 5 minutes (or until charred and fragrant), stirring occasionally. Add minced garlic in the last few minutes of cooking.
- Enjoy: remove from heat and enjoy as is or top with sesame seeds or garlic flakes.
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