Pan Fried Brussels Sprouts with Ghee

Rich, buttery and slightly salty- this easy method for perfect pan fried brussels sprouts with ghee will turn anyone into a brussels believer!

At Ajpal, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

Ghee Fried Brussels Sprouts

Pan-fried Brussels sprouts with ghee offer a delightful twist on a classic vegetable dish, infusing it with rich, nutty flavors. Ghee, a clarified butter, elevates the sprouts by adding a depth of taste that’s both luxurious and comforting. As the sprouts sizzle in the ghee, their outer leaves turn wonderfully crisp, while the insides remain tender and sweet. This cooking method also helps to mellow out the natural bitterness of Brussels sprouts, making them more palatable to those who are usually hesitant. The ghee’s high smoke point ensures a perfect sear without the risk of burning, promising an evenly cooked, golden-brown finish.

Whether served as a savory side or a main course with a grain, these ghee-kissed Brussels sprouts are sure to impress with their simplicity and sophistication.

How to Make Brussel Sprouts

First assemble the following ingredients:

• Brussels sprouts (1 lb) – Brussels sprouts bring a mild, slightly bitter taste that becomes sweet and nutty when caramelized.
• Ghee (2 tbsp) – ghee adds a rich, buttery depth with a hint of nuttiness.
• White wine (1 cup) – white wine introduces a subtle acidity that enhances the overall flavors.
• Salt and pepper – salt and pepper provide a fundamental seasoning that sharpens and elevates the dish’s taste profile.

Use this Method:

Heat pan. Add pan to high heat. Add ghee, let melt. When ghee is melted, add in brussels. Be careful when standing near pan- they can pop and splatter a bit when giving off moisture.

Deglaze. When brussels sprouts are lightly browned, deglaze pan with wine. Let wine cook off, and taste. If brussels need salt, add a pinch at a time (ghee can be very salty, so be careful when adding extra salt.) Cook until brussels are soft. Serve hot.

Tips and Tricks for Making Brussels Sprouts

Preparation: Rinse the Brussels sprouts thoroughly and dry them to avoid splattering when they hit the hot ghee. Trim off the stem ends and remove any yellow or damaged outer leaves. Cutting them in half can help them cook more evenly and increase the surface area for browning.

Ghee Quantity: Use enough ghee to coat the bottom of your pan generously. This not only prevents sticking but also ensures each sprout gets a nice caramelization.

Preheat the Pan: Make sure your pan is properly preheated before adding the ghee. A medium to medium-high heat is ideal as it allows the ghee to heat up without burning, providing a perfect searing environment for the sprouts.

Don’t Overcrowd the Pan: Giving the Brussels sprouts enough space in the pan is crucial. Overcrowding can lead to steaming rather than frying, preventing the sprouts from getting that desired crispy exterior.

Season Well: Season the sprouts with salt and pepper before adding them to the pan. Salt not only enhances flavor but also helps draw out moisture, aiding in the browning process.

Stir Sparingly: Resist the urge to constantly stir or flip the sprouts. Letting them sit undisturbed for a few minutes at a time allows them to develop a nice crust. Use a spatula to check the browning and flip them once they’re golden on the underside.

Add Flavors: Consider adding garlic, onion, or shallots for extra flavor. These should be added after the sprouts have begun to brown, as they cook faster and can burn easily.

Finishing Touches: After the Brussels sprouts are cooked, finish them with a splash of acidity like lemon juice or balsamic vinegar to brighten the flavors. A sprinkle of grated Parmesan or toasted nuts can add texture and richness.

Adjust Heat as Needed: If you find the sprouts are browning too quickly but still tough inside, lower the heat slightly and cover the pan for a few minutes to steam them gently, ensuring they’re cooked through without burning.

Serving: Serve the Brussels sprouts immediately after cooking for the best tex

FAQs

Wash them thoroughly, trim off the stem ends, and remove any wilted or discolored outer leaves. Cutting them in half can help them cook more evenly and increases the surface area for a better sear.

Yes, but they will take longer to cook through. Halving them ensures quicker, more even cooking and better caramelization.

The pan should be at a medium to medium-high heat. The ghee should be hot but not smoking excessively, as this indicates it’s too hot and the ghee could start to degrade.

Avoid overcrowding the pan, as this can cause the sprouts to steam rather than fry. Also, ensure they are dry before adding them to the hot ghee. If needed, you can cover the pan for a short period to help them cook through, but uncover it towards the end to allow any moisture to evaporate.

They should be golden brown and crispy on the outside and tender on the inside. You can test for doneness by piercing one with a fork; it should go through with little resistance.

Absolutely! Garlic, shallots, or onions can be added for extra flavor, as well as spices like paprika or cumin. Just be mindful to add these ingredients partway through cooking to prevent burning.

Ensure the pan and ghee are hot before adding the sprouts, don’t overcrowd the pan, and let them cook undisturbed on one side to develop a good sear before flipping. A final blast of heat can also help crisp them up before serving.

Lower the heat slightly and, if necessary, add a small amount of water to the pan and cover it briefly to steam the sprouts, then uncover to allow any excess moisture to evaporate.

Store them in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan over medium heat to help retain their crispiness, or use an oven or air fryer for best results. Microwaving is not recommended as it can make them soggy.

What to Serve with Brussels Sprouts

Balsamic Glaze: Drizzle over the sprouts after cooking for a sweet and tangy finish.

Crispy Bacon Bits: Cook bacon until crispy, crumble, and mix with the sprouts for a savory touch.

Toasted Nuts: Almonds, walnuts, or pecans add a nice crunch and nutty flavor.

Grated Parmesan Cheese: Sprinkle on top for a cheesy, salty kick.

Lemon Zest and Juice: Adds a fresh, citrusy brightness to the dish.

Garlic and Onions: Sauté with the sprouts for added depth of flavor.

Sweet Dried Fruits: Cranberries or raisins can introduce a sweet contrast.

Fresh Herbs: Thyme, rosemary, or parsley can enhance the dish with earthy notes.

Chili Flakes: For those who enjoy a bit of heat.

Maple Syrup: A light drizzle can add a unique, sweet flavor.

Pomegranate Seeds: Offers a juicy burst of sweetness and a pop of color.

Creamy Dijon Mustard Sauce: Mix Dijon mustard with a bit of cream or mayo for a tangy sauce.

Grilled Chicken or Fish: Serve as a side to a main protein for a complete meal. Try this recipe!

Quinoa or Farro: Mix with grains for a hearty, nutritious option.

Roasted Sweet Potatoes: Combine with sweet potatoes for a sweet and savory contrast.

Try these recipes next:

Mummy Hot Dogs

Easy Almond Cake

10 Cozy Fall Breakfast Recipes You’ll Make All Season

Chile Relleno Skillet

Polish Country Style Ribs

Leftover Pizza scrambled Eggs

Also try: Bacon Wrapped Dates, Pan Fried Brussels Sprouts with Ghee, Perfect Sauteed Mushrooms, Garlic and Lemon Roasted Leg of Lamb, and Fall Inspired Tablescape with Succulent Centerpieces.

Pan Fried Brussels Sprouts with Ghee Recipe

Share on Facebook

Pin this now to find it later