Fried Brussels Sprouts Recipe

Trim the stem ends of the Brussels sprouts and remove any yellow or loose outer leaves. Halve each sprout lengthwise so cut side faces down when frying.

Pat the halved sprouts dry with paper towels. Removing surface moisture helps achieve a crisp exterior and reduces oil splatter.

Heat oil

In a large heavy skillet or a deep frying pan, pour enough neutral oil to reach about 1/4–1/2 inch depth (approximately 1 cup). Heat over medium-high until shimmering and a small piece of bread sizzles (about 350°F/175°C).

Working in a single layer (you may need two batches), place the halved sprouts cut-side down into the hot oil. Fry undisturbed for 3–4 minutes until the cut side is deeply golden-brown and crisp.

Flip the sprouts and fry the rounded side 2–3 minutes more until browned and the sprouts are tender when pierced with a fork. Adjust heat as needed to prevent burning; lower to medium if browning too quickly.

Using a slotted spoon or tongs, transfer the fried sprouts to a paper-towel-lined tray to drain. Immediately season with 1 tsp kosher salt and 1 tsp freshly ground black pepper while hot.

In a small saucepan, combine 1 cup fresh orange juice, 3 tbs honey, 1 tbs rice vinegar, 1 tsp soy sauce, 1 tsp minced garlic, 1 tbsp orange zest, and 1 tsp red pepper flakes. Stir to combine.

Bring the mixture to a gentle simmer over medium heat and let reduce for about 6–8 minutes, stirring occasionally, until slightly thickened and syrupy.

Whisk 1 tsp cornstarch with 2 tbs cold water to make a slurry. Slowly whisk the slurry into the simmering glaze and cook 1 minute more until glossy and thick enough to coat the back of a spoon.

Remove the glaze from heat and whisk in 2 tbs unsalted butter until fully incorporated for shine and richness. Taste and adjust seasoning, adding a pinch more salt or a squeeze of orange juice if needed.

Place the drained hot Brussels sprouts in a large bowl or return them to the warm skillet over low heat. Drizzle the orange-honey glaze over the sprouts (use most but reserve a little for serving).

Toss gently to coat each sprout in the glaze, using tongs or two spoons, for about 1 minute so the glaze clings and slightly caramelizes on the hot sprouts.

Transfer to a serving platter. Sprinkle optional toasted nuts and chopped parsley or cilantro over the top. Serve immediately with any reserved glaze on the side.