Pan-fried Brussels Sprouts


Many have a love-hate relationship with Brussels sprouts – but we love it. And they taste even better fried in butter.

With temperature control, you can set a slightly lower temperature, to ensure they don’t burn and turn bitter.


Butter fried Brussels sprouts

400 gram Brussels sprouts, raw

50 gram Butter

Salt to taste

Pepper to taste


Clean the Brussels sprouts

Cut the stem of each Brussels sprout and remove the unsightly leaves. Rinse the Brussels sprouts, and cut them in half along the stem.

Fry the Brussels sprouts

Heat the pan to 160 °C.

Add butter to the pan and let it melt.

Then add the Brussels sprouts. Make sure the cut surface is facing downwards in the pan. This will ensure a good sear and will allow steam to get up under the leaves as they fry.

Fry the Brussels sprouts for about 10 minutes on the cut side. Flip the cabbages and fry for 1-2 minutes on the other side.

Season with salt and pepper.


You can spice the Brussels sprouts up by adding garlic or tarragon, when they are nearly done cookin. So the garlic and herbs are only heated, but not browned.

You can also try frying some bacon bits in the pan first. Remove the bacon and fry the cabbage in a mixture of bacon fat and butter. Serve the cabbage sprinkled with bacon.

Another classic is to grate cheese over the Brussels sprouts when they are done. A Grano Padano or another hard cheese is great for this.