Most brussels sprout recipes overthink it. Roasting for 40 minutes, adding bacon, drowning them in balsamic. This one goes the other direction. A screaming hot pan, oil, and 10 minutes. The garlic and ginger go in at the end so they stay sharp and fragrant instead of burning into bitterness.
The sprouts need to sit still in the pan. That is how you get the char. Move them around and they steam. Leave them alone, cut side down, for 2-3 minutes and the flat surface turns dark brown and almost crispy. A hit of soy at the end, a pinch of red pepper, done.
How to Make Garlic Ginger Brussels Sprouts
The Sear
Cut the sprouts in half and place them cut side down in the hottest pan you have. Do not crowd them. If they overlap, they steam instead of sear. Work in batches if needed. 
Do not move them for 2-3 minutes. When the flat side is deeply browned, flip and cook another 2 minutes.
The Garlic and Ginger
Push the sprouts to one side. Add another tablespoon of oil and the minced garlic and ginger. Cook for 30 seconds, then toss everything together. Add the soy sauce and red pepper off the heat so the soy does not burn on the pan.
Garlic Ginger Brussel Sprouts
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Vegetarian
Description
Crispy Brussels sprouts get a flavor boost from garlic and ginger. A simple side dish with big flavor.
Ingredients
- 1 lbs (600 g) brussel sprouts
- 6 cloves garlic
- 2 tbsp ginger
- 4 tbsp canola oil
- 2 tsp soy sauce
- pinch of salt
- pinch of crushed red pepper
Instructions
- Peel the outer leaves off the brussel sprouts, trim the stalk, and halve or quarter the large ones.
- Heat 3 tablespoons of canola oil in a large nonstick skillet over medium-high heat.
- Add the brussel sprouts and leave alone for 2-3 minutes to brown.
- Toss the brussel sprouts and cook for another 2-3 minutes.
- Toss and cook for a final 2-3 minutes until browned.
- Add the remaining tablespoon of canola oil, garlic, and ginger; stir well.
- Sauté for a couple of minutes.
- Sprinkle with salt, red pepper, and soy sauce.
- Stir to combine and serve hot.
Notes
- For extra crispy sprouts, don’t overcrowd the pan; work in batches if necessary.
- Toasted sesame oil can be substituted for canola oil for a richer flavor.
- Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2
- Sodium: 200
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Carbohydrates: 18
- Fiber: 4
- Protein: 4
Frequently Asked Questions
Can I roast these instead of pan-frying?
Yes, at 220C (425F) for 20-25 minutes. Toss with the oil, garlic, and ginger before roasting. The char will be different, more even and less dramatic, but the flavor still works.
My sprouts turned out bitter. What went wrong?
The outer leaves likely burned, or the garlic went in too early and scorched. Peel off any loose outer leaves before cooking, and add the garlic and ginger only in the last 30 seconds.
What can I serve these with?
They pair well with grilled meat, especially pork chops or chicken thighs. The ginger and soy profile also works alongside rice dishes and stir-fries.
This looks wonderful! Saved to Pepperplate to try next time I see some decent sprouts. One thing; it’s Brussels, with an S.
OMG!! My Hubs and a few friends were at a food truck meet up around 2011 at the circle in Hollywood, Fl and there was an Asian food truck serving the most amazing Brussel sprouts ever. I wonder if it was the same truck??
I just made your recipe and it is DELISH! THANK YOU for your recipe. Glad I found you
I can NEVER get your wonderful recipes to print. Can you suggest what might help me to do so?
Hi Susie, you should see a print button on the right side of the recipe box, under the image. Happy cooking!
This is a truly delicious way to cook brussel sprouts!!! Thank you so much for sharing it!!!!
so easy and really good
I cannot wait to try this…simply and full of flavor ….
With Thanksgiving coming up, looks like these deserve a place at the table!! I’m bookmarking :)