Crispy Brussels Sprouts Recipe

Prep sprouts

Preheat the oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and remove any loose or yellow outer leaves. Cut larger sprouts in half lengthwise so pieces are roughly uniform in size.

Toss the prepared sprouts with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper in a bowl until evenly coated.

Spread sprouts cut-side down on a rimmed baking sheet in a single layer. Roast in the preheated oven for 15–18 minutes, until the undersides are well browned and the sprouts are tender when pierced with a fork. Remove from oven and let cool 5 minutes.

While sprouts roast, core and dice the apple into 1/4-inch pieces to equal about 1 cup. Slice the red onion thinly and separate into half-rings to yield 1/2 cup.

In a large skillet over medium heat, melt 1 tablespoon unsalted butter. Add the sliced red onion and cook, stirring occasionally, about 4 minutes until beginning to soften.

Add the diced apple, 1 tablespoon brown sugar, and 1 teaspoon apple cider vinegar to the skillet. Continue to cook, stirring every minute, until the apples and onions are golden and caramelized, about 6–8 minutes. Season with 1/4 teaspoon salt. Remove from heat and set aside.

Heat 1 cup canola or vegetable oil in a heavy skillet or small saucepan over medium-high heat until it reaches 350°F (175°C) or is shimmering and a small scrap of bread sizzles and browns in about 20–25 seconds. Use caution when frying in a home kitchen.

Working in batches (do not overcrowd), carefully add the roasted Brussels sprouts to the hot oil, cut-side down where possible, and fry for 30–60 seconds per batch until the outer leaves puff and become deeply crisp. Use a slotted spoon to transfer fried sprouts to a paper towel-lined tray to drain. Season immediately with a light sprinkle of salt.

Thinly slice the jalapeño into rings. For less heat, remove seeds and membranes before slicing. Reserve a few slices for garnish.

In a small saucepan over low heat, warm 3 tablespoons sweet chili sauce until slightly thinned and glossy (about 1–2 minutes). Stir in 1 teaspoon fresh lime juice to brighten the flavor.

Combine the drained, crispy Brussels sprouts with the caramelized apple and onion mixture in a large bowl. Toss gently so the caramelized fruit and onions are distributed among the sprouts.

Drizzle the warm sweet chili glaze over the tossed sprouts to taste (about half to all of the glaze), then spoon 1/4 cup arbol chile ranch in a zig-zag or drizzle pattern over the top. Alternatively serve the ranch on the side for dipping.

Top with sliced jalapeño rings and chopped cilantro, if using. Adjust salt to taste and serve immediately so sprouts remain crisp.