Crispy Fried Brussels Sprouts with Honey and Sriracha

By • March 28, 2011 51 Comments

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Author Notes: My husband and I love to go to The Vanderbilt in Prospect Heights, Brooklyn, on a weeknight, sit at the bar, which faces the open kitchen, and order a bunch of appetizers and nibbles. Nibbles are a Vanderbilt specialty. There's great homemade beef jerky and pickles, and blistered shishito peppers with dipping salt, but the undisputed star -- which we order every time we go -- is the fried Brussels sprouts. The sprouts arrive in a towering pile; the leaves are pulled apart and fried, with the sweet hearts tossed into the oil and cooked just to the point of tenderness. The crisp shards are then painted with a mix of sriracha, honey and lime juice, making the sprouts tangy, hot and sweet all at once. In an attempt to replicate these at home, I painstakingly peeled a pound of sprouts and got frying. Happily, I discovered that if you're willing to deal with a little hot oil, you can do a pretty good job of replicating these guys at home. I hope you enjoy them as much as we did!Merrill Stubbs

Serves 2 to 4

  • 1 pound Brussels sprouts
  • 1 tablespoon sriracha (or to taste)
  • 3 tablespoons honey
  • Juice of 1 large lime
  • Salt
  • Vegetable oil for frying
  1. Trim the stem end of the sprouts and gently separate the leaves with your fingers, collecting them in a large bowl. When you reach the heart of the sprout (where it's tough to pry off the remaining leaves), add the heart to the bowl with the leaves.
  2. In a small bowl, whisk together the sriracha, honey and lime juice. Taste and add more sriracha or honey if you like. Set aside.
  3. Set about 2 inches of oil in a large, heavy pot over medium heat. Heat until a Brussels sprout leaf begins to sizzle and crisp as soon as you add it to the oil. Fry the sprouts in batches, using a screen to protect you from sputtering oil and keeping your face away from the pot as the sprouts cook. Remove the sprouts with a slotted spoon after 30 seconds to a minute, when crisp and brown. Drain them on a double layer of paper towels while you fry the rest of the sprouts.
  4. Once all the sprouts are fried, transfer them to a large bowl and sprinkle them generously with salt. Toss gently to combine. Working quickly, drizzle some of the sauce over the sprouts and toss again to coat lightly. Taste, add more sauce if necessary, and serve immediately, before they wilt!

More Great Recipes: Vegetables|Appetizers

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Comments (51) Questions (2)


7 months ago kaye.spaude

PS I didn't make a pound. I made just enough for a little appetizer for one. You don't need to measure.


7 months ago kaye.spaude

OMG!!! I love brussels sprouts!!!


8 months ago kschurms

So simple, so full of flavor, and so easy to make. Peeling a pound of brussel sprouts is surprisingly time consuming, but so worth it.


9 months ago Angie

These are so delicious people keep clamoring for invites to my dinner parties now that they've heard how amazing they are. One of my favorite (and now-a-staple) recipes for special dinners.


10 months ago Alexandra Stafford

This sounds SO good. Need to try immediately.


11 months ago Susan W

Susan W is a trusted source on General Cooking.

Can't wait to try this. I don't do vegetable oil and can't bear to use my expensive avocado oil or grass fed beef tallow, so I am going to coat in oil and blast it in a really hot oven. The sauce sounds delicious.


12 months ago Ariel Pankratz

This recipe is AMAZING. The brussels sprouts without the sauce are really good, but when you add the sauce its extra delicious. The sauce is the best part about it. I made brussels sprouts, green beans and salmon burgers and we actually dipped everything in the leftover sauce. I would recommend this recipe to anyone who likes sweet and spicy and doesn't know the true tastiness of brussels sprouts


over 1 year ago Sirid

This is the first recipe I've ever tried that actually has me eating brussels sprouts for dinner and nothing else. Just a big bowl of crispy, salty-spicy-sweet brussels sprouts. MMMMMMMmmmmmmmm....


over 1 year ago bamavb2014

These were so good! I did think the sauce was a little too sweet. I would add more sriracha than the recipe calls for next time. Still amazing, though.


7 months ago kzmccaff

Love this idea! Thanks!!


almost 2 years ago diego

Coated in Olive Oil, cooked the hearts first in the broiler until crisp and tender, put in the warming drawer, then proceeded with the leaves. Much healthier. But I'll give you thumbs up on the sauce!


almost 2 years ago Ashley Marie

Made these last night with some sweet pepper-encrusted cedar plank grilled salmon. They were exceptionally easy, especially considering my lack of experience with frying in oil deeper than 1/8th" (I usually just pan-fry anything). The sauce was a little hotter than we expected so instead of tossing them in it, we served it on the side for dipping - my boyfriend was in heaven with the sauce, I quite liked them just salted! Thank you so much for helping me switch up a rather mundane green!


almost 2 years ago hb

Made this last night and it was a hit! I add thinly sliced carrots to the mix. Mos Def a new go to side. THANKS!


about 2 years ago Marsha Blair

Where do you find siracha?


about 2 years ago tt

Chinese stores TNT or other


about 2 years ago Dimply Dots

Where have you been all my life? This was so good, so easy (except all that peeling) and so satisfying its practically criminal. Wouldn't change a thing. Thanks so much for posting.


over 2 years ago Georgie

what is sriracha?


almost 2 years ago Ashley Marie

Hot sauce!


over 3 years ago Onthecountof23

I've made this a number of times since I discovered it and I love the simplicity of it. Makes great lunch too!


over 3 years ago headdenw

That was delicious.


over 3 years ago Laurenzim

I took just sauteed in olive oil and it was incredible!! Thanks for the great recipe!!


over 3 years ago FoodandWineSnob

My husband and I are a fan of the brussel sprouts at the Vanderbilt and he's been bugging me to try to figure out how to make it. Well I stumbled upon this recipe and made it on the fly about 30 minutes ago. I have to say they were spot on! I didn't have a lime so I used a little fresh lemon juice. I also fried four strips of maple bacon and used some of the leftover oil from that to fry the sprouts. Oh and I dry roasted some sesame seeds to add in at the end. Super yummy! Now we don't have to spend every other weekend at the Vanderbilt :-).


almost 4 years ago @SunnyApples

This was a fantastic dish! I love a sweet and spicy pairing, especially on a food that is traditionally very bitter. This bitter taste generally comes from glucosinolate sinigrin, which has a sulphurous odour. When in doubt - over cook em'!