Easy to stir-fry Brussels sprout recipe

This is one of my favorite Brussels sprout recipes! This Brussels sprout recipe sautéed with balsamic and garlic is fast, easy and incredible.

If you have never tried fried Brussels sprouts, you can enjoy it. Chopping them can help them cook quickly in the pan, making them soft and sweet. We will then take them to the next level, served with garlic, balsamic vinegar, dried cranberries and toasted nuts. The combination is irresistible!

Here is your little Brussels sprout trivia: Even if you only talk about one, it is always “Brussels sprout” and not “Brussels sprout”! Looking for more ways to enjoy Brussels sprouts? Check out our grilled Brussels sprouts. This is another family favorite!

Key Ingredients

• Brussels Sprouts: Find the firm Brussels sprouts, green and vibrant, tight leaves. Avoid yellowed or withered leaves. For this recipe, you can use loose new shoots, buds that are still fixed to the stem, or even pre-trimmed bags for convenience.
• Olive oil or butter: I love the butter of this recipe, but you can replace it with your favorite cooking oil if you prefer.
• garlic: I am very generous and use 3 cloves, but feel free to reduce or increase according to your taste.
• Balsamic vinegar: Look for a quality, thick balsamic vinegar for this recipe as we will drizzle it onto shaved Brussels sprouts before serving.
• Dried cranberries and nuts: I love that dried fruits will add the chewy texture and sweetness of this dish. Pictured is dry cranberries and pine nuts, but get creative at any time! Dried cherries, chopped apricots or golden raisins are all delicious. Roasted pine nuts are my go-to, but pecans, walnuts or almonds would be great. Roasted sunflower or pumpkin seeds, which can be replaced if you need to keep the dish free.

How to make fried Brussels sprouts

The versatility of these Brussels sprouts is incredible! They are easy for weekday dinners and are one of my favorite holiday dishes. I like to chop them because they cook quickly and evenly, just like when I make popular stir-fry.

To chop them, remove any ragged, hard or bruised outer leaves. Then you have two options: Cut the bud slices into thin discs, or cut them in half and slice them into thin slices.

Once your sprouts are chopped, it’s time to fry! Heat your favorite cooking fat over medium heat (I prefer butter). Add chopped Brussels sprouts, chopped garlic and a little salt and pepper to the pan.

While they cook, stir occasionally until wilted, tender, slightly caramelized. At first, it may seem too much during the plate, but don’t worry! Just like stir-fried spinach, the bean sprouts will wither greatly.

As the Brussels sprouts turn bright green, some of the pieces start to turn light brown, throwing in the balsamic vinegar, dried fruits and nuts. That’s it! Super simple, beautiful and delicious.

If you’re a fan of stir-fry veggies, be sure to explore some of our other delicious recipes! Our easy-to-fry zucchini is garlic and perfect for a quick weekday dinner. For simple and elegant side dishes, try our sautéed mung beans in garlic butter. And don’t miss our easy sautéed kale.