Easy Fried Brussels Sprouts (2024)

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These Fried Brussels Sprouts are fool-proof and a perfect side dish to pretty much any meal. They're fried on both sides, then baked in the oven, so they're crispy on the outside but soft on the inside, aka the perfect texture!

Raise your hand if you love brussels sprouts! Me too, but I also know that not all brussels sprouts are made equally. ....meaning there are various ways to cook them, but some ways are better than others. Fried brussels sprouts are the BEST both in flavor and texture, and they couldn't be easier to whip up.

Believe it or not, these would be a great side dish at Thanksgiving! I know everyone wants green bean casserole (link), but adding brussels sprouts to the mix might not be the worst idea, ya know?

WHY THESE FRIED BRUSSELS SPROUTS ARE THE BEST

• They're super crispy
• Salt and pepper is all you need to flavor them, but you can also add any sauce you like once they're cooked
• They're the perfect side dish to basically any meal

HOW TO MAKE FRIED BRUSSELS SPROUTS

First, you need a quality skillet. I LOVE using my cast iron skillet because I think it gets them even crispier, but any oven-safe skillet will work.

Anytime you fry anything, you need oil. My go-to oils tend to be olive oil and avocado oil because they have a neutral flavor (vs. coconut oil, which can sometimes make food taste coconut-y). So, you'll add oil to the skillet and turn the heat to medium. At the same time, heat your oven to 400° (more on this below).

While the skillet is heating up, chop the brussels sprouts. Start by cutting off the ends, then slicing them in half, removing the outside leaves and placing them cut side down directly into the skillet. Fry for 5 full minutes before using kitchen tongs to flip them over, frying them on the other side for 1 minute.

At this point, the sprouts are good and fried; however, I also like to place them in the oven to fully cook. The best brussels sprouts are crispy on the outside and soft on the inside, and baking them will allow them to become the perfect texture. So, once they're fried, place the whole skillet directly into the oven and cook for 8-10 minutes or until the sprouts are to your liking.

Now, the sprouts are going to taste like brussels sprouts, so if nothing else be sure to add salt and pepper to flavor them. But, if you have a favorite sauce you like to use, simply pour the sauce directly into the skillet and the sprouts will absorb it.

OTHER TASTY SIDE DISH RECIPES

• • Harissa Roasted Carrots
  • Brown Butter Sweet Potatoes
  • Pesto Smashed Potatoes

I have joined up with a bunch of blogger friends for a Friendsgiving Virtual Potluck! Be sure to check the recipes below out for wonderful Friendsgiving and Thanksgiving recipe and craft ideas!

Appetizers
Baked Brie with Honey & Walnuts from Kelley of Mountain Mama Cooks
Reindeer Bacon Cheddar Cheese Ball from Julie of Julie Blanner

Salads
Sauteed Kale and Brussels Sprout Salad with Cranberries and Walnuts from Shashi of Savory Spin
Creamy Brussels Sprouts Salad from Faith of An Edible Mosaic

Main Dishes
Savory Vegetable Crisp from Bree of Baked Bree
Rosemary Lamb Steaks from Danyelle of The Cubicle Chick
Turkey Pot Pie from Kelly of Eat Picks

Side Dishes
Fried Brussels Sprouts from Erin of The Almond Eater
Cheesy Horseradish Mashed Potato Casserole from Renee of Kudos Kitchen by Renee
Cranberry Cream Cheese Dip from April of April Golightly
Sauteed Garlic-Butter Mushrooms from Linda of Simply Healthyish Recipes
Easy Cheesy Hash Brown Casserole Recipe from Mel of Adventures of Mel
Cornbread Stuffing with Chorizo from Isabel of Isabel Eats
Bacon Brussels Sprouts from Kara of Kara J. Miller
Crockpot Sweet Potato Casserole from Jennifer of Show Me the Yummy
Amazing Gluten Free Thanksgiving Stuffing from Sommer of A Spicy Perspective
Pumpkin Caramelized Onion Gratin from Denise of Chez Us
Crockpot Mac & Cheese from Leanette Fernandez of Funtastic Life
Cheesy Brussels Sprouts au Gratin from Rachel Gurk of Rachel Cooks

Drinks
Spiced Pumpkin Margarita from Sharon of Cupcakes and Cutlery

Breads
Sourdough Pull Apart Rolls from Erica of Buttered Side Up
How to Make Homemade Butterhorn Rolls from Mel of Flour on My Fingers
Sweet Dinner Rolls from Jocelyn of Grandbaby Cakes
Parker House Rolls from Irvin of Eat the Love

Desserts
Sugar Pie from Julie of The Little Kitchen
Oatmeal Apple Crisp from Julie of Peanut Butter Fingers
Pumpkin Pie Milkshake from Eden of Sugar and Charm
Strudel Pastry from Justine of The Typical Mom
Tahini Hawaij Pumpkin Pie from Amy of What Jew Wanna Eat
Turkey Cookies from Meaghan of The Decorated Cookie
Mini Apple Pie Bites from Lynsey of MoscatoMom
Kabocha squash pie from Hilah of hilahcooking
Pecan Pie Cupcakes from Courtney of Pizzazzerie
Coconut Cream Pie from Schnelle of Brooklyn Active Mama
Chocolate chip cheesecake from Jeannette of Hispana Global
Chocolate Pecan Pie from Kate of I Heart Eating
Mini Pumpkin Cheesecakes from Chelsea of Someday I'll Learn
Turkey Donut Race Cars For Thanksgiving Treats from Theresa of Chewable Structures

Crafts and Centerpieces
Cinnamon Stick Holiday Candle Place Setting from Alli of Made with HAPPY
Metallic Pumpkin Luminaries from Amy of As The Bunny Hops
Easy centerpiece that will stun + party favor from Noelle of Oh Happy Play