I have had an ongoing bad relationship with brussel sprouts since watching Ernest Scared Stupid as a child (yes, I’m super cultured and yes, I watch it often still). However, when we went to DC, my friend Micah showed me the light to pan fried brussel sprouts.
Now that we’ve been making (and craving) brussel sprouts I keep adding and taking away things to see how I like to serve them up best! I’m kind of a “cook as I go” and “dump things in that I think sounds good” cook so when I made this recipe last Sunday, I knew I’d have to share it with y’all!
pan fried brussel sprouts with the fixings
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Ingredients
- 1 pound of brussel sprouts
- 1/2 cup of Parmesan cheese
- 1/4th a cup of bacon bits
- Butter for frying
- Salt for taste
- 1/2 cup of pre-made candied pecans (or use the recipe below)
- 1/2 cup of pre-made bread crumbs (or use the recipe below)
Candied Pecans
- 1/2 cup of pecans
- 1 egg white
- 1 tablespoon of sugar
- A pinch of salt
Bread Crumbs
- 1 piece of bread
- 1 tablespoon of Italian seasoning
- 1 tablespoon of melted butter
Instructions
- Heat the frying pan on medium heat with butter (to melt).
- Place brussel sprouts cut in half white side down on the frying pan.
- Add butter as needed so the brussel sprouts are never dry on the frying pan.
- Move the brussel sprouts around the pan often so that they do not burn.
- Cook until soft, but not crunchy.
- Add candied pecans, bread crumbs and bacon pits into bowl.
- Stir ingredients in with the brussel sprouts carefully as not to tear or break apart the brussel sprouts.
- Serve up!
- Heat oven to 300 (you can bake at the same time as the bread crumbs).
- Chop the pecans. place them in a bowl, and mix in the egg whites, sugar, and salt.
- Place the pecan mixture on a cookie sheet.
- Bake for 15-20 minutes.
- Heat oven to 300 (you can bake at the same time as the bread crumbs)
- Blend 1 piece of bread in a blender or food processor
- Place on a cookie sheet with melted butter and Italian seasoning
For the brussel sprouts
For candied pecans
For the bread crumbs
