Crispy Pan-fried Brussels Sprouts (AIP, Paleo, Whole30, Vegan)

You know how brussels sprouts at restaurants always seem to taste better than the ones we make at home? It’s because they’re able to get them perfectly crispy and crunchy…that texture of our dreams.

But how to achieve that at home without using a ton of oil or straight up frying them? I’ve been determined for some time and finally completely mastered it. It is SO easy and yields perfectly crispy brussels every time!


There are a couple of keys here:

  • They must be shaved brussels (see photo for how I cut them).
  • Letting them sit undisturbed is what develops that crispy, caramelized brussel that you crave.
  • The big secret is turning off the heat, allowing them to cool slightly, then cranking the heat back up for one last crisp.

I know the recipe seems like a lot of “set your timer for 2 minutes!” but I promise it is WORTH IT. Trust!!

Feel free to multiply this recipe, just try to avoid crowding the pan because you don’t want the brussels to steam–then they’ll get soggy and not crispy!


Crispy Pan-fried Brussels Sprouts

  • Servings: 1
  • Difficulty: easy
  • Print



1 cup shaved brussels sprouts
1 TB oil of choice
1 clove garlic, minced
1/4 tsp salt
1 TB coconut aminos


  1. Heat a non-stick pan over medium-high heat. When the pan is hot, add oil and then brussels sprouts. Quickly stir to toss the brussels sprouts in oil then allow to sit in a single layer for 2 minutes, undisturbed.
    • How to tell if your pan is hot? Sprinkle a drop of water onto it and if it sizzles, your pan is ready. I’ll just run a little water onto my hand and flick it onto the pan to check.
  2. Toss/sauté the brussels, then spread them into a single layer and allow to sit for 2 more minutes, undisturbed. After the 2 minutes are up, repeat this process twice more.
    • To clarify, it goes: add brussels & toss → sit 2 minutes → toss → sit 2 minutes → toss → sit 2 minutes → toss → sit 2 minutes (so you’ll set the timer for “2 minutes” 4 times total here).
  3. Add garlic, salt, and coconut aminos, then sauté for 1 minute then turn off the heat.
  4. Let it sit in the pan until cooled, about 15 minutes.
  5. Quickly toss the brussels, then turn the heat back on to medium-high.
  6. When the brussels start to sizzle (listen for it!), let them sit for 2 minutes undisturbed.
  7. Toss/sauté, then allow them to sit for 2 more minutes.
  8. Serve immediately and enjoy the crispy deliciousness that is upon you.

This entry was posted in AIP, Autoimmune Protocol, Food, gluten free, Healthy, Paleo, vegan, Whole30 and tagged , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

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