Cast iron brussels sprouts become crispy and deeply caramelized when pan-fried in a hot skillet. With just five ingredients, this side dish is ready in about 20 minutes and always gets rave reviews.
There’s no secret magic to getting perfectly crisp, pan-fried brussels sprouts at home. The technique is simple: place halved sprouts cut side down in a very hot cast iron skillet and give them time to sear undisturbed so they can caramelize. That’s the same approach used in many restaurant kitchens and it’s easy to reproduce at home.
Garlic brings savory depth while toasted hazelnuts add crunch. With olive oil, butter, salt and pepper, these cast iron brussels sprouts are an impressive, no-fuss side dish.
Ingredients you’ll need
You only need five main ingredients to make these pan-fried brussels sprouts. They’re straightforward and very flavorful.
- Brussels sprouts: Choose tight, evenly sized sprouts. Slightly larger sprouts work better for pan searing because very small ones can burn before larger pieces caramelize.
- Hazelnuts: Raw hazelnuts are toasted briefly and added at the end for crunch.
- Garlic: Use small to medium cloves in the skins so they soften while cooking without burning.
- Olive oil and butter: Olive oil helps achieve a crisp sear; butter added at the end rounds out the flavors and gives richness.
- Salt and pepper: Simple seasoning is all you need.
How to make cast iron brussels sprouts
Inspired by the classic pan-sear method used in many kitchens, this recipe focuses on high heat and patience to achieve a golden crust.
Step 1: Toast the nuts
Heat a small skillet over medium and toast the hazelnuts until fragrant, about a few minutes. Transfer them to a clean kitchen towel and, while still warm, rub the towel around the nuts to loosen and remove some of the skins. It’s fine if some skins remain. Set the nuts aside to cool.
Step 2: Trim and halve the brussels sprouts
Trim the stem ends and slice each sprout in half so the cut side will make full contact with the pan.
Step 3: Pan fry the brussels sprouts
Heat a 12-inch cast iron skillet over medium-high heat and add the olive oil. When the oil shimmers, add the garlic cloves in their skins and stir for about two minutes so they begin to soften and flavor the oil.
Add the brussels sprouts to the skillet cut side down. Resist the urge to move them — leave them to sear for 5–10 minutes until the cut sides turn golden brown. Then toss or stir and continue cooking another 5–10 minutes until they are evenly crispy and caramelized.
Step 4: Chop the hazelnuts
While the sprouts cook, roughly chop the cooled hazelnuts so they’re ready to finish the dish.
Step 5: Finish in the skillet
When the brussels sprouts are nearly done, remove the garlic cloves, peel their skins (careful — they are hot), halve them, and return the garlic to the pan. Add the butter and chopped hazelnuts, stir to coat, then season with sea salt and freshly ground black pepper. Serve immediately while hot.
Tips for best results
- To get the crispiest sprouts, place them cut side down and leave them undisturbed so they can develop a brown, caramelized crust. Moving them too soon prevents a proper sear.
- Avoid very large garlic cloves; they may not soften in the cook time. Use more small cloves if you want stronger garlic flavor.
A cast iron skillet is the key
A well-heated cast iron skillet gives the most reliable sear and even heat, producing the best texture. You can also serve the sprouts directly from the skillet for a warm, rustic presentation.
Recipe variations
- With parmesan: Remove the skillet from heat and stir in grated parmesan just before serving.
- With bacon: Top with crumbled crispy bacon for a savory addition.
- With dried fruit: Stir in rehydrated dried cranberries, raisins or apricots with the butter and hazelnuts for a sweet contrast.
How to serve
- These brussels sprouts are a great holiday side because they cook quickly on the stovetop and free up oven space.
- They pair well with roast chicken, baked salmon, or as part of a family-style meal alongside pasta or roasted mains.
How to store and reheat
- To store: Refrigerate leftovers in an airtight container for up to 4 days.
- To reheat: Warm in a skillet with a little olive oil and butter, placing the sprouts cut side down briefly to crisp them before stirring and serving.
More brussels sprouts ideas
If you enjoy brussels sprouts, try serving them raw shaved in a salad, roasted with different nuts and fruits, or transformed into a warm, creamy dip for cozy nights.
Cast iron brussels sprouts are crispy, quick, and easy!
- The hot cast iron pan gives a crisp exterior and tender interior.
- Minimal prep and about 20 minutes of cook time makes this a fast side dish.
- No special skills required—if you can halve a sprout, you can make this.
Recipe
Crispy Cast Iron Brussels Sprouts
Ingredients
- 1 lb brussels sprouts
- 2 ½ tablespoon olive oil
- 4 cloves garlic
- 3 tablespoon hazelnuts
- 2 tablespoon unsalted butter
- sea salt and freshly ground black pepper
Instructions
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Toast hazelnuts in a small skillet over medium heat until fragrant. Transfer to a towel and rub to remove some skins. Let cool and roughly chop.
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Trim stems and halve the brussels sprouts.
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Heat a 12-inch cast iron skillet over medium-high and add olive oil. When it shimmers, add garlic cloves in their skins and cook, stirring, about 2 minutes.
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Place sprouts cut side down in the pan and leave undisturbed for 5–10 minutes until golden. Stir and cook another 5–10 minutes until all sides are caramelized and crisp.
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Remove garlic, peel and halve, then return it to the pan. Add butter and chopped hazelnuts, toss to coat, season with salt and pepper, and serve immediately.
Notes
- One pound of brussels sprouts serves four because the fat from the olive oil and butter makes the dish satisfying in smaller portions.
- The key to crispness is allowing the cut sides to sear undisturbed so they can brown properly.
- Use small garlic cloves or increase the number of cloves rather than using very large cloves, which may not soften in time.
Nutrition
Nutrition information is an estimate.