Restaurant-Style Brussels Sprouts Recipe Without Frying (2 Ingredients) by Donna John

Brussels sprouts have jumped into the spotlight and are now on most restaurant menus. You know, those crispy, tender, absolutely delicious little green gems that you can't stop eating. I'm not shy about asking how something is cooked at a restaurant if I want to try and recreate it at home. What I've found about restaurant-style brussels sprouts is that most of the time they are cooked until tender and then quickly deep-fried in a vat of oil. Not something I would do at home, so with trial and error, I found a way to recreate this popular vegetable at home.

To make this brussels sprouts recipe you will need just two simple ingredients: fresh brussels sprouts (check out the health benefits of brussels sprouts) and olive oil. It's actually the cooking method that creates the tender vegetable with a crispy, charred exterior. While you may be tempted to stir the sprouts, leave them alone in the pan and let the water, heat and oil work their magic. Trust me.

These pan-fried brussels sprouts are the perfect side dish with chicken, pork, lamb, beef or seafood. I served mine with crispy baked curry chicken thighs for a flavorful dinner that I was still thinking about the next day. So don't wait for a trip to your favorite restaurant for those brussels sprouts, make them at home!

Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4

Ingredients

• brussels sprouts, cut in half
• 1 - 2 tablespoons olive oil
• salt and black pepper, to taste (optional, but recommended)

Recipe Notes

• The amount of water and olive oil will depend on how many brussels sprouts you cook and how big your pan is. Don't add too much water because you want it to evaporate.

• Like it spicy? Sprinkle the brussels sprouts with crushed red pepper flakes or ground cayenne.

• You could use another cooking oil, but you do get health benefits with olive oil.

• Store any leftover brussels sprouts in an airtight container in the fridge. Reheat in the microwave or in a dry skillet over low heat. 

Here's how to make it: 

1. Add about 1/4 inch of water to a skillet. Place the brussels sprouts, cut side down, into the pan.
   
2. Cook over medium-high heat, without disturbing them, until they are tender to crisp-tender (your preference) and the water has evaporated.
   
3. Add the olive oil. Stir the brussels sprouts to coat in the oil, then put them cut side down again. Cook over medium heat until they char on the bottom.
   
4. Flip the brussels sprouts over and continue cooking a couple more minutes. Season the brussels sprouts with salt and black pepper. Serve hot.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily. Food, fun, health, happiness.