These Brussels Sprouts are super crispy, caramelized, and downright addictive. My favorite way to prepare them is frying them to golden perfection and tossing them in a sweet and tangy balsamic honey glaze. Trust me, this recipe is a game-changer.
Why Frying is the Key to Crispy Perfection
Frying Brussels sprouts might sound unecessary, but it’s the best way to achieve a perfectly crispy exterior while keeping the inside tender.
I've tried baking them at a high temperature and I usually end up burning them before they crisp up. Plus, they never EVER get as crispy. We are looking for high head to transform their natural sugars which help us to get those irresistible caramelized edges.
Plus, the frying process cuts down on cooking time, meaning you’ll have these beauties on the table in no time.
The Glaze That Makes Them Shine
A simple balsamic honey glaze is the secret weapon here. It’s the perfect balance of tangy, sweet, and savory, with just enough stickiness to cling to every crispy crevice of the sprouts. And the best part? It’s ridiculously easy to mix up.
How to Make Crispy Brussels Sprouts
Ingredient Notes:
- Brussels sprouts: Look for bright green sprouts with tightly packed leaves for the best flavor and freshness. Halve them for even cooking.
- High heat oil, for frying: Use a neutral oil like canola, peanut, or sunflower oil with a high smoke point to achieve the perfect fry.
- Balsamic vinegar: Aged balsamic vinegar will add a richer, sweeter depth to the glaze. Or use a balsamic glaze instead.
- Honey: The honey will add a much needed sweetness to the glaze. You can use maple syrup instead if you wish. Both are delicious!
- Dijon mustard: Adds a subtle tang and helps emulsify the glaze.
Instructions:
- Prep the Sprouts: Trim the ends off your Brussels sprouts and cut them in half lengthwise. Pat them dry with a paper towel; removing excess moisture.
- Fry to Perfection: Heat about 1-2 inches of oil in a deep skillet or heavy-bottomed pot over medium-high heat. Once the oil is hot (around 350°F), carefully add the sprouts in small batches. Fry for 3-5 minutes, or until they’re deep golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
- Make the Glaze: In a small saucepan, whisk together the balsamic vinegar, honey, Dijon mustard, and a pinch of salt and pepper.
- Toss and Serve: Transfer the fried Brussels sprouts to a large bowl and drizzle the glaze over them. Toss to coat evenly. If you’re feeling fancy, sprinkle with red pepper flakes for a bit of heat or garnish with toasted nuts for extra crunch.
- Serve Immediately: These sprouts are best enjoyed fresh, while they’re still warm and crispy.
4 Unique Brussels Sprouts Tips & Variations
1. Score the Stems for Perfectly Even Cooking
- Brussels sprouts stems are often denser than their leaves, leading to uneven cooking. Solve this by cutting a small “X” into the base of each sprout. This allows heat to penetrate more evenly, giving you tender stems and perfectly caramelized leaves every time.
2. Toss Them in Glaze While They’re Hot
- For maximum flavor, toss your Brussels sprouts in a glaze—like balsamic honey or garlic butter—right after cooking while they’re still warm. The residual heat helps the glaze get into every crevice.
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3. Pair with Bold, Unexpected Flavors
- Shake things up by pairing Brussels sprouts with unexpected ingredients. Toss them with pomegranate seeds and a drizzle of maple syrup, or coat them in a savory miso glaze. For a spicy kick, finish with a spoonful of chili crisp!
4. Mix Sweet and Savory Toppings
Add depth and texture by mixing sweet and savory toppings. Sprinkle candied pecans or dried cranberries for sweetness, then balance it out with blue cheese crumbles or a drizzle of spicy honey. These fun toppings take your Brussels sprouts to the next level.
More Sides To Try!
📖 Recipe
Brussels Sprouts
Equipment
- Spider
Ingredients
- 1 lb brussels sprouts, halved
- oil for frying
- salt to taste
- shaved parmesan cheese (optional*)
Balsamic Glaze
- ¼ cup balsamic vinegar
- 3 tablespoon honey
- ½ teaspoon dijon mustard
- 1 small clove minced garlic (optional*)
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Instructions
- Whisk together balsamic vinegar, honey (and minced garlic if using) in a large bowl and set aside.
- Heat oil in a deep pot so it's at least 3 inches deep. When oil reached 350 ℉, carefully add 6-8 brussels. It will bubbly for a bit so stand back or use a screen to catch any splattered oil.
- After 2-4 minutes or until the brussels sprouts are golden brown, remove them using a spider or slotted spoon and drain on paper towels or a wire rack.
- Repeat frying in batches until all are fried.
- Toss brussels in the balsamic honey glaze and sprinkle sea salt over top. Shaved Parmesan cheese is an optional addition at the end.
Recipe Notes
- If you have a bottle of balsamic glaze at home, you can use this instead of the honey + balsamic mixture.
- Adding slivered almonds or pine nuts give the dish an added crunch.
- Feel free to add more or less honey depending how sweet you want your glaze.
- Season with flaked sea salt to taste at the end. The glaze will help the salt to stick.
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