Best 5 Stir Fried Brussels Sprouts Recipes

**Brussels sprouts**, a member of the cabbage family, are known for their unique flavor and a powerhouse of nutrients. When stir-fried, they caramelize and develop a slightly sweet, nutty flavor. This article offers a collection of delectable stir-fried Brussels sprouts recipes that cater to various dietary preferences and taste buds.

If you're looking for a quick and easy weeknight meal, try the **5-Ingredient Stir-Fried Brussels Sprouts**, which features a simple combination of Brussels sprouts, garlic, olive oil, salt, and pepper. For a more flavorful dish, the **Honey Garlic Stir-Fried Brussels Sprouts** adds a sweet and savory glaze, while the **Spicy Sriracha Stir-Fried Brussels Sprouts** brings a touch of heat.

For those following a plant-based diet, the **Vegan Stir-Fried Brussels Sprouts with Tofu** incorporates protein-packed tofu and a flavorful blend of vegetables. If you prefer a low-carb option, the **Keto Stir-Fried Brussels Sprouts** are made with a combination of Brussels sprouts, bacon, and almonds, providing a satisfying and nutritious meal.

For a unique twist, the **Stir-Fried Brussels Sprouts with Apples and Bacon** combines the sweet crunch of apples with the savory smokiness of bacon, creating a delightful contrast of flavors. And if you're looking for a side dish with an Asian flair, the **Stir-Fried Brussels Sprouts with Hoisin Sauce** offers a savory and slightly tangy sauce that complements the Brussels sprouts perfectly.

With so many delicious recipes to choose from, you'll find the perfect stir-fried Brussels sprouts dish to suit your taste and dietary needs. Prepare to tantalize your taste buds and enjoy the health benefits that come with this amazing vegetable.

Here are our top 5 tried and tested recipes!

ANNIE LAU'S GARLIC STIR-FRIED BRUSSELS SPROUTS

Annie Lau's Garlic Stir-Fried Brussels Sprouts image

Provided by Molly O'Neill

Categories Side Thanksgiving Vegetarian Quick & Easy Fall Winter Family Reunion Healthy Vegan Brussels Sprout Potluck Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4 to 6

Number Of Ingredients 4

Ingredients

1 tablespoon extra virgin olive oil
4 garlic cloves, minced
2 cups Brussels sprouts, outer leaves trimmed, then halved
Kosher salt and freshly ground black pepper

Steps:

1. Heat the olive oil in nonstick skillet over medium heat. Add the garlic and cook until fragrant and light brown. Add the Brussels sprouts and turn heat to medium-high. Season with salt and pepper.
2. Do not disturb for about a minute, so the edges caramelize, then toss. Leave for another minute or more. If the sprouts have not picked up enough golden color toss again. The more caramelization (browning) you get, the better the flavor (high heat is key!). Be careful not to overcook, though, as that releases that nasty sulfur odor that puts people off Brussels sprouts.
3. Taste and adjust seasoning with salt and pepper. Serve immediately.

STIR-FRIED BRUSSELS SPROUTS

Stir-Fried Brussels Sprouts image

Provided by Food Network Kitchen

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Cook one 12-ounce bag shaved Brussels sprouts, 4 ounces sliced mushrooms and a pinch of salt in a skillet with vegetable oil until crisp-tender, 5 to 6 minutes, stirring halfway through. Push the vegetables to one side. Add 1 teaspoon oil and 1 minced garlic clove; cook 20 seconds. Add 3 tablespoons Asian sweet chili sauce and 1 tablespoon fish sauce; toss. Top with chopped cilantro and mint.

ASIAN STIR-FRIED BRUSSELS SPROUTS

Asian Stir-Fried Brussels Sprouts image

Make and share this Asian Stir-Fried Brussels Sprouts recipe from Food.com.

Provided by Parsley

Categories Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs Brussels sprouts, washed, trimmed with x cut on bottom of each (can use frozen)
1 1/2 tablespoons peanut oil
1 -2 teaspoon minced garlic
1/2 tablespoon grated gingerroot
1 tablespoon soy sauce
1/2-1 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
1/4 teaspoon sugar
1 tablespoon sesame seeds
1 teaspoon sesame oil

Steps:

Steam/cook the sprouts for about 7-10 minutes or until just tende. Remove from heat.
Combine peanut oil, garlic and ginger in large, unheated skillet. Set over high heat until oil is very hot and garlic is fragrant but NOT browning, about 2 to 3 minutes. Whisk in soy sauce, crushed red pepper, black pepper, sugar and sesame seeds.
Stir in brussels sprouts and cook, stirring frequently, until lightly browned, about 5 to 7 minutes.
Toss with sesame oil and serve warm.

STIR-FRIED BRUSSELS SPROUTS WITH GARLIC AND CHILE

Stir-Fried Brussels Sprouts with Garlic and Chile image

Provided by Andy Ricker

Categories Wok Garlic Side Stir-Fry Low Cal Dinner Winter Healthy Low Cholesterol Brussels Sprout Potluck Chile Pepper Bon Appétit Peanut Free Tree Nut Free

Yield Makes 4 to 6 servings

Number Of Ingredients 11

Ingredients

4 cups halved brussels sprouts
Kosher salt
1/4 cup vegetable oil
2 tablespoons thinly sliced garlic
1/4 cup oyster sauce
4 teaspoons Thai fish sauce (nam pla)
2 teaspoons soy sauce, preferably Thai thin soy sauce (such as Healthy Boy)
2 teaspoons sugar
1/2 teaspoon (or more) 1/8"-thick slices of red Thai chiles
Pinch of ground white pepper
1/2 cup low-salt chicken broth

Steps:

Blanch brussels sprouts in a large pot of boiling salted water until bright green, about 15 seconds. Drain and set aside.
Heat oil in a wok or large skillet over medium heat. Add garlic and stir until light golden brown, about 30 seconds. Using a slotted spoon, transfer to a small bowl.
Increase heat to high; add brussels sprouts. Stir-fry until they begin to soften, 2-3 minutes. Add oyster sauce and next 5 ingredients. Stir-fry for 30 seconds; add chicken broth. Bring to a boil; cook until liquid is reduced slightly, about 2 minutes; add more chiles, if desired. Stir in garlic.

STIR-FRIED TURKEY AND BRUSSELS SPROUTS

Stir-Fried Turkey and Brussels Sprouts image

A stir-fry is always a great way to use a little bit of leftover meat with a lot of vegetables. This one is quickly accomplished because the turkey is already cooked and it's thrown into the colorful, gingery mix at the last minute. Once you add the turkey it's important to stir-fry only long enough to heat the turkey through or it will be dry and stringy. If you are making this just after Thanksgiving and you happen to have leftover Brussels sprouts too, then you can reduce the cooking time even more, adding them along with the turkey after you've stir-fried the red peppers, and just stir-frying to heat through.

Provided by Martha Rose Shulman

Categories main course

Time 10m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon rice wine or dry sherry
1/4 cup chicken, turkey or vegetable stock
1 tablespoon soy sauce, more to taste
2 tablespoons grapeseed, canola or peanut oil
1 tablespoon minced ginger
2 fat garlic cloves, minced
1/2 teaspoon red pepper flakes
1 1/2 pounds brussels sprouts, trimmed and quartered
1 bunch scallions, cut diagonally in 1/2-inch lengths, dark green parts separated
1 red bell pepper, cut in thin 2-inch strips
1 cup shredded turkey
Salt and pepper, to taste
1/4 cup chopped cilantro
Grains or noodles, for serving

Steps:

Combine rice wine or sherry, stock and soy sauce in a small bowl. Place all ingredients within reach of stove.
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or 2 when added to the pan. Add oil to pan and swirl it around.
Immediately add garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add brussels sprouts and stir-fry for 2 minutes. Add white and light green parts of scallions and bell pepper and stir-fry for 2 minutes. Add turkey and broth mixture. Sprinkle with salt and pepper to taste and stir-fry for another 30 seconds to a minute.
Add cilantro, toss together, and sprinkle with green scallion ends. Remove from heat and serve with grains or noodles.

Nutrition Facts : @context http, Calories 215, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 8 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 690 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

Choose small and firm Brussels sprouts: Smaller sprouts are more tender and flavorful. Look for sprouts that are tightly closed and have no blemishes.
Trim and halve the Brussels sprouts: Cut off the stem end and any wilted or discolored leaves. Then, halve the sprouts lengthwise.
Blanch the Brussels sprouts: Blanching helps to tenderize the sprouts and remove their bitterness. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook for 2-3 minutes, or until they are bright green and tender-crisp. Drain the sprouts and immediately transfer them to a bowl of ice water to stop the cooking process.
Use a large skillet or wok: A large skillet or wok will allow you to stir-fry the Brussels sprouts in a single layer, which will help them to cook evenly.
Heat the oil over high heat: High heat will help to sear the Brussels sprouts and give them a nice caramelized flavor.
Stir-fry the Brussels sprouts until they are tender and slightly charred: Cook the Brussels sprouts for 5-7 minutes, or until they are tender and slightly charred. Be sure to stir them frequently so that they cook evenly.
Add your favorite seasonings: Season the Brussels sprouts with salt, pepper, garlic powder, onion powder, or any other desired seasonings.
Serve immediately: Stir-fried Brussels sprouts are best served immediately. They can be enjoyed as a side dish or as a main course.

Conclusion:

Stir-fried Brussels sprouts are a quick, easy, and delicious side dish that can be enjoyed by people of all ages. They are a good source of vitamins, minerals, and fiber. Brussels sprouts are also low in calories and fat, making them a healthy choice for those who are watching their weight.