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If you or your loved ones are not fans of the underestimated and often overlooked brussel sprout, then I strongly suggest you try this recipe, and change your view on this very healthy and cheap vegetable.

Spicy Pan-Seared Brussel Sprouts with Corn & Caramelized Onions

I’ve always been a lover of brussel sprouts any which way they were prepared. If you’ve been reading my posts, you might recall me stating previously that John.e, the vegetarian, is not a big fan of most vegetables, the brussel sprout being one of them. ย When we started living together, brussel sprouts became one of those veggies he now likes thanks to yours truly.

I often like to roast brussel sprouts with some good olive oil and salt and pepper, but this recipe came about after a little inspiration from a picture I saw somewhere online.

Spicy Pan-Seared Brussel Sprouts with Corn & Caramelized Onions

There’s a few steps to this, but be patient. Don’t rush the process. The work is worth it and you’ll end up with a side dish that can easily become a main, especially if you consume a very large bowl full like I did. ๐Ÿ˜‰

Spicy Pan-Seared Brussel Sprouts with Corn & Caramelized Onions

Now I’m thinking that this would be so good with melted cheddar cheese on top. Might need to make this again real soon! ย ๐Ÿ™‚

Spicy Pan-Seared Brussel Sprouts with Corn & Caramelized Onions
Prep time
Cook time
Total time
  • 4 cups brussel sprouts, washed, trimmed, and halved
  • 2 cups frozen corn
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • ¼ teaspoon red pepper flakes
  • Salt and pepper, to taste
  1. Start by melting half of the butter and half of the olive oil in a large skillet. Adding olive oil to butter will prevent the butter from burning.
  2. Place the washed and halved sprouts flat side down and sautรฉ until the are browned. Don't forget to lightly salt and pepper the sprouts.
  3. Once they are browned, gently flip each sprout over so that the heat from the pan lightly cooks the sprout through.
  4. Next, remove the sprouts and add the remaining butter and oil to the pan. Sautรฉ the onions until browned. Add the garlic and red pepper flakes. Sautรฉ until the onions are fully caramelized. Add the frozen corn and sautรฉ until the corn is fully cooked, about 5 minutes.
  5. Add the brussel sprouts back to the pan, lower the heat to a low simmer, and allow all of the ingredients to come together. Don't forget to taste and season!

Spicy Pan-Seared Brussel Sprouts with Caramelized Onions and Corn

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This Post Has 98 Comments

  1. Brussels sprouts are my absolute FAVORITE vegetable. You have NO IDEA! Why I never thought of adding corn to them, I have no clue. This looks delicious!
    Thanks for adding it to Try a Bite Tuesday Link Party!

  2. I cannot understand how anyone can not like brussel sprouts. They are so good and this recipe makes them even better. My son just happens to be someone who hates them and I always try to hide one somewhere on his plate when we have them for dinner in the vain hope that he might try it and like it. No luck yet though :O(
    Great recipe Byron! Perhaps you’ll convert him!

  3. I had Brussels sprouts during my stay in the U.S. and I really loved them here, we don’t find them easily though but I loved this recipe and I hope to try it someday in future ๐Ÿ™‚

    1. I love brussel sprouts. I think for the most part, they are mainly eaten around Thanksgiving time, but I eat them at least once per month.

  4. I’ve never been a sprout fan until recently. Actually when I was a child my mom forced me to eat one. I had it in my mouth for about two hours. Then finally she accepted that I didn’t like them, hahaha.

    But nowadays I actually like sprouts!

    1. Thank you! Come back and let me know; I’m sure you’ll put your own creative spin on it. ๐Ÿ™‚

  5. Honestly, I have not had brussel sprouts since I was a kid and mom always boiled or steamed them. This looks much better and the addition of the onions and corn sounds good! Gonna have to try this one Byron! You have me intrigued.

    1. They were really good, Razena. We ate the entire pan. I split it down the middle into two bowls and we both grabbed a fork. LOL

  6. We are ALL OVER this recipe; especially love the addition of savory sweet corn and of course the caramelized onions. You’ve taken brussels sprouts to a whole new level with this one.

  7. If cooked correctly, brussel sprouts are delicious! I agree that roasting them with olive oil, salt, and pepper is delicious, but it’s also fun to mix it up a little like you did with this yummy sounding recipe.

    1. Oh, I agree! Brussel spouts are delicious and you don’t need to tamper with them very much to get fantastic results.

  8. Okay, I don’t know if I can adequately explain to you my love for brussels sprouts. <3 'em. Yours look really great! I usually associate them with colder weather, but adding corn and onions really gives this dish a late summertime feel.

    1. Many people share your sentiments that sprouts are for cooler temperatures, but I eat them anytime I feel like it! They are such a versatile vegetable. Thanks for dropping by. ๐Ÿ™‚

  9. I love brussel spouts. I usually cook them in the oven but I will try them in a skillet. The idea of combining them with corn and caramelized onions sounds so tasty!

  10. So far my brussels sprouts have only played with bacon. I think we need to invite corn over for a little play date. This looks incredible!

  11. We eat a lot of Brussels sprouts at my house and I love the addition of the corn to sweeten things up a bit. This is a great recipe!

  12. I never pick up Brussel Sprouts at the supermarket. The one time I had them, they weren’t very pleasant, but I’m tempted to try them again after reading your post.

    1. I do like the taste of brussel sprouts on their own, but they lend themselves so well to being paired with other strong flavours.

    1. I tell you what, my dear blogger friend – I’ll bring the vegetarian dishes and you bring your fabulous desserts. Deal? ๐Ÿ™‚

    1. Thanks, Whitney! Yes, please do; you’ll be so happy you did. It’s a great and inexpensive veggie with loads of flavour options.

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