Crispy pan-seared Brussels sprouts tossed with garlic, onion, and Creole seasoning, finished in brown butter and optionally topped with crispy bacon. A bold, easy, and beginner-friendly Thanksgiving side dish ready in 30 minutes!

Bright, caramelized Brussels sprouts tossed in a garlic-infused brown butter with a kick of Creole seasoning make for a show-stopping side dish. This recipe yields tender sprouts with crispy, golden-brown edges and loads of flavor – perfect for Thanksgiving or any dinner. Whether you’re a beginner cook or an expert , you’ll find these sprouts easy to prepare yet impressive in taste. The Creole (or Cajun) seasoning adds a zesty Southern flair, and an optional addition of crispy bacon lends a smoky richness. Even without the bacon, the dish shines, as the seasoning and nutty brown butter provide plenty of bold flavor.

Brussels sprouts caramelize cut-side down in a hot skillet alongside bits of smoky bacon for a flavorful side dish. Browning the sprouts without stirring ensures crispy edges while the centers stay tender. The garlic and Creole spices infuse every bite with savory heat and aroma.

Tiffany’s Pro-Tips

• Don’t overcrowd the pan: Cook the Brussels sprouts in a single layer with the cut side down. If you pile them in, they will steam instead of sear, and you’ll miss out on that lovely crispness. Use a large skillet or work in batches so each sprout has contact with the pan. This ensures maximum caramelization on each piece.

• Make sure sprouts are dry: After washing your Brussels sprouts, pat them very dry before cooking. Excess water can cause the sprouts to steam and turn soggy rather than brown and crisp. Removing surface moisture is key to getting a good sear.

• Brown butter like a pro: When browning the butter, use a light-colored pan if possible so you can see the color change. Stir continuously and don’t walk away – butter can go from brown to burnt in a flash. Remove it from the heat as soon as it’s golden and nutty. Those toasty brown specks at the bottom are flavor gold, so be sure to pour them over the sprouts too!

Substitutions & Variations

• Creole or Cajun seasoning: Cajun is a perfect sub. You can also mix paprika, garlic powder, oregano, and cayenne for a DIY blend.

• Bacon (optional): Skip for vegetarian, or use turkey bacon, pancetta, or a pinch of smoked paprika for flavor.

• Red onion: Swap with yellow onion or shallots.

• Add-ins: Toasted nuts, dried cranberries, lemon juice, balsamic glaze, or Parmesan can add texture and holiday flair.

Frequently Asked Questions

1. Can I use frozen Brussels sprouts for this recipe? You can, but fresh Brussels sprouts are highly recommended for the best texture and flavor. Frozen sprouts tend to hold more water and can turn out softer. Even if you thaw and drain them, they often end up a bit soggy and won’t caramelize as nicely as fresh ones.

2. Do I need to boil or blanch the Brussels sprouts before pan-frying? No, there’s no need to pre-boil or blanch the sprouts for this recipe. Pan-frying them directly (after cutting them in half) will cook them through sufficiently. By using a hot skillet and a quick cooking method, you’ll get nicely tender sprouts with caramelized edges in one go. If you’re concerned about tenderness, know that covering the pan for a minute or two towards the end of cooking.

3. How can I make this recipe vegan or vegetarian? Making it vegetarian is easy – simply leave out the bacon . The Brussels sprouts sautéed with garlic, onions, brown butter, and Creole spices will still be packed with flavor (you won’t miss the meat if you’re serving a crowd that eats veggies). To make it fully vegan , you’ll need to substitute the dairy butter as well. You can use a vegan butter alternative and brown it similarly (some plant-based butters will brown and develop a bit of nuttiness, though not quite the same as dairy butter).

Storage & Reheating

• Refrigerate: Store in an airtight container up to 3–4 days. Best texture within 1–2 days.

• Reheat: Use a skillet or oven (375°F) for crispiness. Microwave if needed, but sprouts will soften.

• Freeze (not ideal): Can be frozen up to 1–2 months, but may become soft when thawed. Reheat directly in a hot oven for best results.

Prefer to watch instead of reading this delicious recipe? check out this video for a quick and easy guide: