Crispy Salt and Pepper Brussels Sprouts

Brussels Sprouts blanched then pan fried until crispy then tossed with fresh garlic, salt, pepper and diced green onions. A delicious side dish!

I have said it before, and I’ll say it again, Brussels Sprouts get a lot of hate that they don’t deserve. In fact, if I had to pick a favorite vegetable, they would be right up there at the top. I will eat them pretty much any way you serve them. But I know that’s not always the case for everyone so for years now I’ve been on a mission to turn everyone into Brussels Sprouts fans. 

One recipe at time. 

Today we’re doing an Asian inspired version with these Salt and Pepper Brussels Sprouts. They are crispy, perfectly tender and seasoned. You’re going to love them, I just know it. 

Let’s talk about what you’ll need to make them:

Salt and Pepper Brussel Sprouts Ingredients: 

• BRUSSELS SPROUTS: You’ll want to use fresh Brussels sprouts for this recipe. I have never had luck with the frozen kind, they’ve always turned out mushy. 
• OIL: You can use olive oil, canola oil, vegetable, avocado or peanut. 
• SESAME OIL: Adds a nutty flavor to the dish. A little goes a long way though which is why I recommend mixing it with another oil for this recipe. 
• GARLIC: Fresh garlic and plenty of it, really makes this dish. 
• KOSHER SALT: I like to use kosher salt in the kitchen because I love the bigger flakes that add not only flavor but texture. 
• BLACK PEPPER: I recommend using freshly coarse ground black pepper for the most flavor. Like the kosher salt, the coarser black pepper will add not only flavor but texture to the dish. 
• GREEN ONIONS: Add a bit of onion flavor and make a pretty garnish.

Step by Step Photos and Instructions: 

• STEP #1: Remove any discolored outer leaves of the Brussels and trim the stems. Bring a large pot of water to a boil. Add brussels sprouts and cook just until tender. This took about 5 minutes.
• STEP #2: Use a slotted spoon to transfer the sprouts to a bowl of ice water. Drain and pat dry with a paper towel. Cut in half. If they are particularly large, you can cut them into quarters. 
• STEP #3: Heat oils in a large, heavy bottomed skillet on the stovetop. Once hot add brussels sprouts and cook, stirring frequently, until they are browned and crisp. About 5 minutes. Add in garlic, salt and pepper. Cook just until the garlic is fragrant, about 30 seconds. Remove from heat, toss with green onions and serve immediately. 

Note: There might be some loose leaves that come apart when the sprouts are cooking. Don’t toss those! They are the crispiest bits and are a favorite around here!

Storage and Leftovers: 

If you have any leftovers,  store them covered in the refrigerator and eat within a few days. I snacked on them cold but you can also warm them in a hot skillet on the stove top or in the microwave. If you warm them in the microwave, keep in mind that they won’t be as crispy.

If you loved this Brussels Sprouts Recipe, check out these recipes! 

Cheesy Brussels Sprouts Dip is one of my favorite recipes to serve at parties and holiday gatherings. 

Roasted Brussels Sprouts Caesar is a twist on the classic caesar salad and is to die for! 

Smashed Brussels Sprouts are roasted then smashed with Parmesan cheese for a cheesy, easy side dish that everyone will love!

Note: Originally published in 2015. Updated in 2025.