Fried Brussel Sprouts Recipe
Crispy fried brussel sprouts dried cranberries, crumbled blue cheese, and honey balsamic
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Ingredients
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Brussel Sprouts & Frying
Toppings
Honey-Balsamic Glaze
Method
Brussel Sprouts & Frying
Prepare sprouts
Trim the stem ends of 1 lb brussel sprouts and remove any yellow or loose outer leaves. Halve larger sprouts lengthwise so pieces are roughly uniform (quarter very large ones). Pat dry thoroughly with paper towels — moisture prevents crisping.
Heat oil
Pour about 4 cups vegetable oil into a heavy-bottomed deep skillet or Dutch oven to reach a depth of about 1 to 1.5 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small piece of bread or a loose leaf; it should sizzle steadily but not smoke.
Fry sprouts
Working in batches to avoid crowding, carefully add halved brussel sprouts cut-side down to the hot oil. Fry 3–5 minutes per batch, turning occasionally, until deep golden-brown and crispy on edges. Use a slotted spoon to transfer fried sprouts to a paper towel–lined tray to drain.
Season
While still hot, sprinkle the fried sprouts with 1 tsp salt and 1/2 tsp black pepper, tossing gently so seasoning distributes.
Honey-Balsamic Glaze
Make the glaze while the last batch of sprouts is frying so it is warm and pourable: in a small saucepan combine 3 tbsp balsamic vinegar, 2 tbsp honey, and 1 tsp unsalted butter. Bring to a gentle simmer over medium-low heat and cook 2–3 minutes, stirring, until glossy and slightly thickened. Taste and add 1/4 tsp salt and 1/8 tsp freshly ground black pepper; adjust honey or vinegar to balance sweet-tart as desired. Remove from heat.
Assembly & Toppings
Place the drained, seasoned brussel sprouts in a serving bowl or on a platter while still warm.
Scatter 1/2 cup dried cranberries evenly over the hot sprouts so they soften slightly from the heat.
Drizzle the warm honey-balsamic glaze evenly over the sprouts and cranberries (about half to three-quarters of the glaze; reserve a spoonful for serving if desired). Toss gently to coat; be careful not to break up the sprouts.
Sprinkle 1/2 cup crumbled blue cheese over the glazed sprouts so it melts slightly against the warm vegetables. If using, add 1/4 cup toasted chopped walnuts or pecans for crunch.
Serve immediately while sprouts are crisp, with extra glaze and blue cheese on the side.