Golden Crusted Brussels Sprouts: Five Ways

A quick and easy brussels sprouts recipe that will convert the biggest skeptics. Vibrant green, tender brussels sprouts that become deeply golden and crusty where they touch the pan, dusted with cheese.

Golden Crusted Brussels Sprouts: Five Ways

I thought I'd share my all-time favorite brussels sprouts recipe with you. It's a slightly extended version of the one I included in Super Natural Cooking, but to be honest, calling it a recipe is a bit of a stretch. It involves a skillet, less than five ingredients, about ten minutes of your time, and minimal culinary skills. Golden Crusted Brussels Sprouts Recipe: Five Ways
What makes this brussels sprout recipe special? It's so simple. And you end up with vibrant green, tender brussels sprouts that become deeply golden and crusty where they touch the pan. I then lightly dust them with cheese and serve. This time of year it's not unusual for us to cook them like this two or three times a week. Even if you're a sprout skeptic, this golden-crusted version has the ability to turn the most vigilant brussels sprout loathers around.

Golden Crusted Brussels Sprouts: Five Ways

Shopping for Brussels Sprouts: What To Look For

A couple shopping tips before you get started, look for brussels sprouts that are on the small size and tightly closed. The tiny ones cook through quickly. Larger ones tend to brown on the outside long before the insides are done. When the weather is mild, I finish them with a lighter, salty cheese, like Parmesan. If it's stormy and cold, I opt for a heavier, more melty cheese, like a regular or smoked Gouda (or gruyere). Or(!), I'll skip the cheese altogether, and add a simple finishing shower of chopped nuts.

brussels sprouts recipe

Cooking Brussels Sprouts:

My main quick pro-tip? Try not to overcook the sprouts, and eat them as soon as they come off the stove if at all possible. They're so great this way!

Golden Crusted Brussels Sprouts: Favorite Variations

Many of you have made these over the years, and mentioned variations in the comments. I wanted to highlight a few!

Gina noted, "I made a riff on these tonight that you might enjoy too. I used butter in the pan instead of olive oil, and added about a teaspoon of horseradish at the end and tossed the sprouts in it with the heat off before I sprinkled with parm. I had a similar dish at Coppa in Boston once and have not stopped thinking about them."

Rachel brought the turmeric angle, "added a little turmeric to my salt and pepper, which brought in a nice flavor as well as a subtle golden glow."

And Jessa brings the citrus, "the only way I can eat them is roasted with toasted walnuts, and hit with some lemon juice, parmesan, and walnut oil right at the end. I also like zesting orange peel on them."

And the last two ideas?! Add two finely chopped cloves of garlic in the last minute of cooking, for any garlic lovers out there. Or, toss 2 tablespoons of your favorite pesto into to the skillet just as you finish cooking the brussels sprouts.

More Brussels Sprout Recipes:

There are a bunch of great brussels sprout recipes in the archives. I love the brussels sprouts in this caramelized tofu. Lentil Almond Stir-fry is a great cold weather option. This shredded kale and pecorino salad has a shredded brussels sprout option, the oregano pesto in this recipe is a fantastic wildcard. And this Shredded Brussels Sprouts with Apple recipe is also A+. Enjoy!

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Golden-Crusted Brussels Sprouts Recipe

4.42 from 17 votes

Use brussels sprouts that are on the small size and tightly closed. You can finish these with many different types of cheese but I tend to go for Parmesan when the weather is good. I trade that in for heavier cheeses like gruyere or Gouda in colder weather. I tend to finish them off with toasted hazelnuts, walnuts, or almonds. I've also noted five variations on this recipe in the body of the post. Enjoy!

Ingredients
  • 1 pound of small brussels sprouts
  • 2 tablespoons extra-virgin olive oil
  • fine-grain sea salt and freshly ground black pepper
  • 1/4 cup grated cheese or chopped nuts - your choice!
Instructions
  1. Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top and toss in a bowl with 1 tablespoon of the olive oil.
  2. Heat the remaining tablespoon of olive oil in your largest skillet over medium heat. Don't overheat the skillet, or the outsides of the sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they're tender throughout. If not, cover and cook for a few more minutes.
  3. Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Season with more salt, a few grinds of pepper, and a dusting of grated cheese (or nuts). While you might be able to get away with keeping a platter of these warm in the oven for a few minutes, they are exponentially tastier if popped in your mouth immediately.
Serves
4
Prep Time
5 mins
Cook Time
8 mins
Total Time
13 mins
 
 
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Comments

This looks delicious! My mouth was watering when I was going through recipe! Definitely going to give this recipe a try!

Konya

I made a riff on these tonight that you might enjoy too. I used butter in the pan instead of olive oil, and added about a teaspoon of horseradish at the end and tossed the sprouts in it with the heat off before I sprinkled with parm. I had a similar dish at Coppa in Boston once and have not stopped thinking about them. Tonight’s homemade attempt was pretty darn close! Love your blog, thank you for inspiring us!

G des C

    LOVE the horseradish angle!

    Heidi Swanson

amazing! i actually had cheese prepped to use, but decided against putting it on, and no regrets about lost cheesy flavor. I also added a little tumeric to my salt and pepper, which brought in a nice flavor as well as a subtle golden glow.

Rachel

This was fabulous.

Renee

OMG, these were fantastic. Never would have thought of cheese.

Garrett

these were incredible - served with aged gouda, my new favorite salty grating cheese. My husband and I love brussel sprouts, and now even our two year old gobbled these up. That is an accomplishment!

Naomi

WoW Thank you SO much. I have also been the victim of the bagged smelly boiled Brussels Sprouts.... Then this weekend, I went to a specialties market, and saw a bag of these...FRESH They looked so good, and then I remembered the recipe here. So, I did it..I broke down...and I can now say my fears have been alleviated... These are truly awesome. I need to work with it, as I would have preferred them to be softer...but, I played this same recipe off on a stack of fresh Asparagus the next day...and they got soft and tender when cooked longer...so, they just need a little time on lower heat...then a last minute sear for the browning...YUM

Raymond

yummy, yummy :). makes an anti-Brussels sprout kinda girl change her mind! Thanks!

Becca

Ive always loved brussels sprouts, even as a kid, strange but true. Your recipe sounds amazing (and looks great too). Thanks for sharing a new take on one of my fav. veggies....'I kind a like them all' LOL!!!

Geraldine

SPROUTS!! SPROUTS!! Did I hear someone say sprouts? I have loved sprouts since the first one was fed to me at the wee age of almost 1. Ha HA yes feed me more sprouts. Can't wait to try this recipe!!

Angela

Heidi, I love your book. I very rarely buy books, and they had it at a nearby library and it is gorgeous. Last year I made brussel sprouts with cheese and didn't like it. Now we normally have them sauteed with butter and yellow peppers.

Mar

Heidi, I'm eating a plate of these Brussels sprouts as I type this, and I'm delighted... Thanks so much 4 the recipe ;-)

Julieta

I like to finish my brussles sprouts with browned butter and toasted breadcrumbs. I wonder how this would work, substituting for the cheese?

Bill

I love this! I've been tossing them in a pan with some garlic and olive oil, but never thought of adding a touch of cheese. Great idea. Love the site.

Christopher T. VanDijk

i make mine just like this, except instead of cheese i garnish with chopped up apples (uncooked!) and pistachios. the flavors go together SO well.

elyse

Wow, I can't wait to try this...even when I was a little girl, I've always LOVED brussels sprouts...but have never had them any other way than steamed and buttered. This way of preparing them sounds heavenly!

karen

I have always hated brussel sprouts, but I gave this recipe a try and I am so glad I did. Such a different flavor when they are prepared this way! Just yummy! Thanks so much for this recipe.

Kim

I've just walked out to my garden and picked a handful of brussel sprouts in order to try this recipe. (Luckily the deer haven't demolished them yet!) You have inspired me once again! Thanks for a terrific website!

Michelle

I just saw brussel sprouts the other day at the store--they were still on their stalk. I've never seen them like that before! Are they better that way?

Michelle

I love brussel sprouts. I usually try to get the fresh one still on stalk over frozen ones. There is no big difference as far as I can tell though, just preference. I will have to try this out on a semi-brussel sprout hater. They sound great.

Rose Marie

Try using paprika instead of pepper, and pouring some leftover onion & mushroom gravy on the side, with the sprouts atop a bed of white rice... you'll be amazed!

Adrian

great recipe, my friends and i have been on a brussel sprouts kick for a year or so. we have got the recipe down to thinly sliced, stir fried in butter and olive oil and finished with balsamic vinegar and toasted pine nuts. i like the addition of cheese and especially garlic--what doesn't go better with cheese and garlic?

betsy

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