Pan-Seared Brussels Sprouts
A different approach can change an experience we thought we already understood.
Beyond the Ingredients
Why This Recipe Matters
Brussels sprouts have spent years being dismissed as bitter, unpleasant vegetables. For many people, that opinion comes from remembering them boiled until they were soft and unappealing. But cooking them cut-side down in a hot cast-iron skillet creates an entirely different experience. The outside becomes golden and caramelized, while the inside stays tender.
It's the same vegetable. What changes is how we approach it.
Our past experiences naturally influence what we expect from the future. When something has disappointed us, frustrated us, or simply hasn't worked, it's understandable to assume that trying again will lead to the same result.
But a previous experience doesn't have to determine every experience that follows.
Changing our approach won't guarantee a different outcome, and there are times when choosing not to revisit something is entirely reasonable. But when we decide something is worth another attempt, we can bring what we've learned with us and explore a different way forward.
The Takeaway
What didn't work before doesn't define what's possible now. We can learn from the past without allowing it to decide every opportunity ahead of us.
What You Need
Ingredients
Serves 4 servings
How to Make It
Directions
- 1
Trim the tough stem ends from the Brussels sprouts, remove any yellowed outer leaves, and halve each sprout through the stem. Pat thoroughly dry.
- 2
If using bacon, cook the chopped bacon in a large cast-iron or heavy-bottomed skillet over medium heat until crisp. Transfer to a plate, leaving about 1 tablespoon of rendered fat in the pan; add olive oil as needed. If not using bacon, add the olive oil to the skillet.
- 3
Heat the skillet over medium-high heat until the oil shimmers. Add the sprouts cut-side down in a single layer, working in batches if necessary so they are not crowded. Season with salt and pepper.
- 4
Cook without moving the sprouts for 5–7 minutes, until the cut sides are deeply golden brown. Reduce the heat to medium if they are browning too quickly.
- 5
Turn the sprouts and cook for another 4–6 minutes, stirring occasionally, until tender when pierced with a fork. For larger sprouts, add 1–2 tablespoons of water and cover briefly to help the centers cook, then uncover and let the moisture evaporate.
- 6
Lower the heat to medium-low, add the minced garlic, and stir for 30–60 seconds until fragrant, taking care not to burn it. Return the cooked bacon to the skillet if using.
- 7
Taste and adjust seasoning. Finish with balsamic vinegar or glaze if desired, and serve immediately.
From the Kitchen
Small Things That Matter
Use a cast-iron or heavy-bottomed skillet and place the sprouts cut-side down without moving them at first — sustained contact with the hot pan creates a golden crust
Give the sprouts plenty of space; cook in batches if needed, since crowding traps steam and prevents browning
Dry the sprouts thoroughly before adding them to the hot skillet so they brown rather than steam
Add minced garlic near the end of cooking so it becomes fragrant without burning; adjust the heat if the sprouts brown before the centers are tender
Variations & Additions
Make It Yours
- Toss with crispy bacon and a drizzle of balsamic glaze for a sweet-savory combination that is hard to stop eating
- Add a handful of dried cranberries and toasted pecans right before serving for a festive fall version
- Shave the Brussels sprouts raw with a knife and use them in a warm salad with lemon, Parmesan, and almonds
- Drizzle with a honey-sriracha sauce right after taking the sprouts off the heat for a sweet and spicy finish
Watch It
Watch It Being Made
Video courtesy of Recipe30
This video may not follow our recipe exactly. Ingredients, amounts, or steps can differ a little. Use it as a guide to see the techniques in action, and follow the recipe on this page for the details. All videos
Cook with Someone
Cook Together
Share this recipe with a friend or family member, then FaceTime and cook it together in real time.