Ingredients & Substitutions
Here I explain the best ingredients for pan fried brussels sprouts with bacon and balsamic, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Brussels Sprouts – This recipe works with sprouts of any size, but small to medium-sized brussels sprouts work best. Cut them in half. If yours are large, you may want to cut them into quarters instead. Bacon – I cooked this bacon in the skillet, so that I could use the bacon grease for frying (it adds so much flavor), but if you have leftover bacon in the oven or other bacon on hand, you can use that and add an extra tablespoon of olive oil to saute the sprouts. See variations below if you would rather make fried brussels sprouts without bacon. Olive Oil – Sauteing brussels sprouts in only bacon grease tends to burn, plus it’s not quite enough. So, I added olive oil to help with both issues. You can substitute any heat-safe oil here, such as avocado oil. Sea Salt & Black Pepper – For basic seasoning. Feel free to add other spices, such as garlic powder, crushed red pepper flakes, dried parsley, or dried thyme. If you want to add fresh herbs, it’s best to add them at the end because otherwise they will burn. Balsamic Vinegar – Adds a tangy and slightly sweet flavor. Feel free to omit this, or replace with lemon juice.
How To Make Pan Fried Brussels Sprouts
This section shows how to saute brussels sprouts, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.
How Long To Saute Brussels Sprouts?
Saute brussels sprouts for 3-4 minutes per side, until golden brown. Then, cook covered for a few more minutes, until tender.
Recipe Variations
No bacon – If you don’t like, don’t eat, or don’t have bacon, you can make this sauteed brussels sprouts recipe without it. You might need an extra tablespoon of olive oil. Honey – If you want more sweetness, drizzle 1-2 tablespoons of honey (or sugar-free honey) onto the fried brussels sprouts at the same time that you add the balsamic vinegar. Or for a sweet and savory flavor, use the same sweet and savory sauce I use for honey garlic pork chops. Balsamic glaze – For extra balsamic flavor, drizzle with balsamic glaze after cooking. Parmesan cheese – For a cheesy crust, sprinkle 1/4 cup of grated parmesan cheese over the cooked sprouts and stir fry for a couple of minutes, or just toss together after cooking instead. Nuts – A handful of pecans or walnuts works great with the other flavors in this dish. Add them after cooking if they are already roasted, or you can add them to the pan to toast near the end.
Storage Instructions
Store: Pan fried brussels sprouts with balsamic vinegar last longer than many other side dishes, because the vinegar helps to preserve them. Keep them in an airtight container in the refrigerator for up to 5-7 days. Reheat: The best way to reheat this dish is to pan fry again, at medium heat. This will bring back the crispy texture. Freeze: Arrange fried brussels sprouts in a single layer on a parchment paper lined baking sheet, cool completely, and freeze until solid. Then, transfer to a zip lock bag and keep in the freezer for up to 3 months. (You can skip the baking sheet step, but the sprouts are more likely to freeze stuck together that way.) Thaw in the fridge overnight before reheating.
What To Serve With Fried Brussels Sprouts
These crispy brussels sprouts go with just about any main dish! Here are a few simple reader favorites: This dish is very easy, but here are some helpful tips to get you the best crispy texture and flavor:
Use a large skillet with a heavy bottom. A pan that is both large enough and heavy enough is important for even heat and good browning. This one is great! Medium-high temperature works best. Unlike other veggies like sauteed broccoli or sauteed zucchini, brussels sprouts are best when they are dark brown and crispy. To achieve this, don’t cook below medium-high heat. Don’t skimp on the oil. This adds flavor and promotes browning. Avoid crowding the pan. Only the parts touching the pan will get crispy and brown, so make a single layer and make sure each piece touches the bottom. If the pan is too crowded, the sprouts will steam instead of browning, so cook in batches if you need to. Don’t move them around. To ensure crispy fried brussels sprouts, allow them to fry against the bottom until nicely browned before flipping. Stirring constantly will reduce browning and caramelization. Let them darken. One of the biggest mistakes when pan frying brussels sprouts is to remove them from heat too soon or not having the pan hot enough. Make sure they get nice and charred for the best texture and flavor.
Chicken – For a quick and simple meal, pair this side with crispy chicken legs or balsamic chicken. If you want something more creamy and comforting, try my creamy Crock Pot chicken or chicken bacon ranch. Steak – I love to pair these veggies with a juicy sirloin steak or a budget friendly flank steak, using my favorite steak marinade that uses balsamic vinegar just like these sprouts. When I want an elegant meal, nothing beats the most tender filet mignon with garlic herb butter. Seafood – Complement your fried brussels sprouts with flaky pan seared salmon, a flavorful oven baked cod, or try perfectly seared scallops with lemon butter sauce.
More Brussels Sprout Recipes
Looking for more ways to enjoy brussels sprouts? Here are my favorite ways to make them: Please enter your first name for your account. Your saved recipe will also be sent to your email.
