This is a super simple and totally delicious stovetop side dish recipe for crispy Brussels sprouts and bread. As I was planning our brunch Friendsgiving this year, I didn’t feel like I had enough green vegetables on the menu. I personally love Brussels sprouts. They might be my very favorite vegetable. And, as we already had a number of dishes that needed the oven space, we had available I knew something that could be prepared on the stovetop would be best.
These Brussels are cooked, but not mushy. Crispy, but not burnt. And they are served alongside some buttery, crunchy bread crumbs, so they feel very holiday-ready. 🙂
This would be an awesome side dish to serve along side your turkey this Thanksgiving, or alongside any main course really. It’s a tasty one! xo. Emma
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- 6-8 ounces brussels sprouts
- 5 slices of sourdough bread
- 3 tablespoons butter
- 3-4 tablespoons olive oil
- salt and pepper
- Prep the Brussels sprouts by cutting off any remaining stem at the bottom of each sprout. For medium to large sprouts, cut each into four pieces, for smaller sprouts you can simply cut them in half. Cut the bread into small cubes.
- In a large pan or skillet, add two tablespoons of oil and 1 tablespoon of butter over medium to high heat. Add the bread and cook until lightly toasted. Then remove from the pan.
- To the same pan add the remaining butter and oil. Add the sprouts, cut side down, and allow to cook for 2-3 minutes until well browned. Then flip each to the other cut side (or over if cut in half) and all the other side to brown for another minute or two.
- Lower the heat to medium low and add one tablespoon of water to the pan. Place a baking sheet over the pan, trapping the heat inside (steaming the Brussels sprouts slightly) for a couple minutes.
- Toss the toasted bread back in the pan and season everything with salt and pepper. Serve warm.