Fry
Crispy Fried Brussels Sprouts with Honey and Sriracha
Popular on Food52
59 Reviews
Bradthoc
February 9, 2021
These are the easiest and best tasting sprout snack. Heat up the oil while you prepare the sprouts and dump them in. I fry them up a little like my frites. 4 minutes at 325, then pull them out and turn the heat up to 350. Then back in for a few more minutes! Must try these great tasting sprouts.
Sasha
November 6, 2020
Delicious! I cut the honey in half and doubled the lime juice and it was perfect. I also don't do hot oil so i bake the sprouts apart and roasted them (I'd recommend pre-roasting the hearts by 10-15 mins and then adding all the leaves).
One of my new faves!
One of my new faves!
Debbie F.
June 5, 2020
Whoooweeee! Just made this five minutes ago, It's tangy and sweet and spicy. So simple and delish. Would never have thought to put Sriracha on sprouts but it hits the mark. Now sautéing them in garlic, oil oil, s/p will seem so sedate. Thanks for this revelation.
Chardonnay
May 27, 2020
Totally divine....I swapped the honey for pomegranate molasses, and added fresh pomegranate and caramelised onions.....divine!
Christina
November 22, 2018
These are so delicious!! I have used this recipe probably a dozen times now and cooked it for family and friends who all became OBSESSED. It's easy enough to modify the spicy/sweet ratio if you're feeding people who aren't fond of the Sriracha flavor.
My favorite way to cook them is with Coconut Oil for extra flavor.
My favorite way to cook them is with Coconut Oil for extra flavor.
Larry C.
June 6, 2017
We have a place in Baltimore called the Wicked Sisters and they do the same thing! Only difference is that the sprouts are flash fried and then the sauce applied. Either way it is super good!
Amber C.
November 13, 2016
This sounds amazing but who wants to be frying sprouts right before sitting down for Thanksgiving dinner?
kaye.spaude
February 18, 2015
PS I didn't make a pound. I made just enough for a little appetizer for one. You don't need to measure.
kschurms
January 7, 2015
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.
Angie
November 29, 2014
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.
Susan W.
October 3, 2014
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.
Ariel P.
September 10, 2014
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
Sirid
February 15, 2014
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....
bamavb2014
December 21, 2013
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.
diego
November 27, 2013
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!
Ashley M.
October 21, 2013
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!
hb
September 20, 2013
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!
Dimply D.
July 28, 2013
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.
Onthecountof23
March 10, 2012
I've made this a number of times since I discovered it and I love the simplicity of it. Makes great lunch too!
Laurenzim
January 8, 2012
I took just sauteed in olive oil and it was incredible!! Thanks for the great recipe!!
FoodandWineSnob
December 31, 2011
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 :-).
@SunnyApples
September 7, 2011
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'!
loubaby
May 29, 2011
These were absolutely delicious...I only did 1 pound...ran out the next night and made another....so so good...my husband said they are the best Brussels sprouts he has ever had...thanks so much.
Thartge
May 5, 2011
I have no patience for frying, so I roast mine. Probably not as tasty (cause, really, nothing beats frying in fat), but super-good. And, since we ran out of honey, I've been using brown sugar instead -- adds a nice carmel note, though you have to stir the sauce like the dickens.
Renee's K.
April 29, 2011
We finally got around to making these tonight. We ate them so fast! YUM!
The sauce is delicious! Tangy and sweet with a bit of a kick. Perfect compliment to the slight bitterness of the sprout. Peeling the leaves were a pain, and really the hearts were the best part so definitely quartering may be better. Have to say, that even with the splatter screen there was a ton of oil everywhere! Will use the dutch oven next time for certain. Thank you for sharing such a tasty treat!
The sauce is delicious! Tangy and sweet with a bit of a kick. Perfect compliment to the slight bitterness of the sprout. Peeling the leaves were a pain, and really the hearts were the best part so definitely quartering may be better. Have to say, that even with the splatter screen there was a ton of oil everywhere! Will use the dutch oven next time for certain. Thank you for sharing such a tasty treat!
EmilyC
April 15, 2011
I've had the fried leaves a few times, but never with honey and sriracha. This sounds so good -- thanks for sharing. Even though I don't own it and never will, I saw a recipe for fried brussels sprouts a few weeks ago from the new Modernist Cuisine cookbook. You peel off some of the outer leaves and blanch them, so they're bright green. Then you fry the whole sprout, and sprinkle the green leaves over them. Seems like you could combine the two recipes -- theirs for looks / different presentation, yours for taste! http://modernistcuisine.com/2010/12/a-modernist-christmas-feast/
micook
April 15, 2011
Ok, these were delicious, but what a mess the kitchen was afterwards! Granted, I didn't have a screen to put over them, but I'm not sure it would have helped much because it's when they hit the grease that the splattering really takes off. Maybe a deeper pot rather than a frying pan?
cheese1227
April 15, 2011
Totally agree with both your points. I made them again last night and only put about 2-inches of oil in my Dutch oven and had the lid at the ready to loosely place it over the bubbling oil right after I dropped each batch of sprout leaves into it. I lifted the cover after the initial popping stopped. Worked like a charm and it was easier to clean the lid than the entire stove top and the floor in front of it and the counters to the side of it....
Merrill S.
April 15, 2011
Sorry you guys had trouble. Cheese1227, your method is actually exactly what I said to do in the recipe: "Set about 2 inches of oil in a large, heavy pot." You don't want to use a frying pan, or a lot of oil, or you will definitely have a big mess! And a splatter screen is a good idea.
trefoil
April 12, 2011
Can't wait to try these. I've had something very similar at Nombe, a Japanese bar food restaurant in the Mission in San Francisco. Not with the leaves pulled apart but deep fried with a very similar sauce.
lexilarkin
April 10, 2011
Wow these are so good! The sauce was simple and a perfect mix of sweet, spicy, and sour. My boyfriend and I really enjoyed these, thank you so much for sharing this recipe.
bkdice
April 9, 2011
I had never actually made brussel sprouts before, believe it or not. This recipe was delicious. I will definitely make them again.
amandam1
April 6, 2011
Made this last night, didn't quite get the frying part right so they ended up just sauteed. Still slightly obsessed. And used the AMAZING sauce to pour over leftover pork tenderloin for lunch today. Great recipe, in all reincarnations!
Gardengrrl
April 2, 2011
Oh, merrill! How wonderful they sound!
We have always adored my husband's Scorched Sprouts, and I'm glad to see this finally hit Food52. Here's what we do: cut fresh sprouts in quarters (all of the leaves will start to fall off---this will save you lots of time over peeling them apart, imho), fry in hot oil, season with s&p. THEN he seasons with prepared mustard, minced garlic, bacon bits, chile flakes, whatever The Cook is in the mood for. SOOOOOO Good!
Jackie
We have always adored my husband's Scorched Sprouts, and I'm glad to see this finally hit Food52. Here's what we do: cut fresh sprouts in quarters (all of the leaves will start to fall off---this will save you lots of time over peeling them apart, imho), fry in hot oil, season with s&p. THEN he seasons with prepared mustard, minced garlic, bacon bits, chile flakes, whatever The Cook is in the mood for. SOOOOOO Good!
Jackie
Merrill S.
April 2, 2011
Yum! And I totally agree with you about the quartering. I had the original version at the Vanderbilt again this week and am reassessing my peeling technique after realizing they probably quarter theirs. Edits coming soon...
gorzd
April 2, 2011
similar taste, much less oil - toss the sprouts in olive oil, add seasonings, roast in hot oven until crispy - terrific
Merrill S.
April 2, 2011
Your idea is similar to what Cathy Erway suggested in her piece about these iconic sprouts in Brooklyn Bread: http://issuu.com/brooklynbreadpress/docs/bb_121610 I recommend trying both versions!
Susige
April 1, 2011
I made this today for my mid-afternoon snack. I didn't crave chocolate, ice cream, or cookies; instead I craved this recipe, Crispy Fried Brussels Sprouts. And it was really, really finger licking good. And then I wanted more, so I tried cutting the Brussels Sprouts in half and grilling them until they were caramelized and then dipped them into the honey Sriracha sauce. And they were so good that way too. Thanks for the great recipe!
MHardison79
March 29, 2011
Brussel sprouts have always been the one vegetable I have made sure to avoid...my inner kid just won't let me near them....until now, I just saw this recipe, and I have to make it. Im actually excited to try brussel sprouts, but then again, I think I would eat just about anything with words 'fried' 'honey' and 'sriracha' in the recipe title.
duclosbe1
March 29, 2011
I tried boiled artichokes with lemon butter a couple of weeks ago and really freaked my mom out when I told her how much I loved them. When I was growing up she always talked about how much she hated brussels sprouts, and I know that I will love this dish! I cannot wait to make this and 1) eat it and 2) get my mom's reaction!
sexyLAMBCHOPx
March 29, 2011
Have you ever baked instead of frying?
Merrill S.
March 29, 2011
No, but Cathy Erway has -- check out her recipe here: http://issuu.com/brooklynbreadpress/docs/bb_121610
fiveandspice
March 29, 2011
This is definitely going to become a staple in our house, I can already tell!
sweet P.
March 29, 2011
WOW! I will definitely be making these tonight. Siracha and Brussel Sprouts. 2 of my favs. can't wait to try this
See what other Food52ers are saying.