Fried Brussels Sprouts Recipe
Balsamic Reduction, Apple Smoked Bacon, Roasted Garlic, Parmesan. Sautéed option available. Vegetarian option available.
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Ingredients
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Brussels sprouts & finishing
Frying / Sautéing fat
Apple-smoked bacon (optional)
Roasted garlic
Balsamic reduction & glaze
Optional vegetarian swap
Method
Roasted garlic
- 1
Prepare and roast garlic
Preheat oven to 400°F (200°C). Slice the top 1/4 off each garlic head to expose cloves. Place each head on a square of foil, drizzle with 1/2 tbsp olive oil, sprinkle 1/8 tsp salt over each, wrap tightly. Roast on a baking sheet for 30–40 minutes until soft and caramelized. Let cool, then squeeze out and mash into a paste. Reserve 2 tbsp roasted garlic paste for the recipe; freeze or refrigerate any extra.
Balsamic reduction & glaze
- 2
Make balsamic reduction
Pour 3/4 cup balsamic vinegar into a small saucepan. Add 1 tablespoon brown sugar or honey. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Reduce heat to low and simmer until reduced by about half and syrupy, 10–12 minutes. Watch carefully to avoid burning. If reduction becomes too thick, whisk in up to 1 tablespoon water to loosen. Remove from heat and let cool; it will thicken more as it cools. Set aside.
Bacon (optional) / Vegetarian swap
- 3
Cook bacon
If using bacon: in a large skillet over medium heat, lay 6 bacon slices and cook until crisp, about 8–10 minutes, turning occasionally. Transfer bacon to a paper towel–lined plate to drain, reserving 1 tablespoon of rendered bacon fat in the pan. Once cooled, chop bacon into 1/2-inch pieces and set aside.
- 4
Prepare Brussels sprouts
- 5
Trim and halve
While garlic roasts and reduction simmers, trim the stem ends of 1 lb Brussels sprouts and remove any loose or yellowed outer leaves. Cut each sprout in half lengthwise. If some are very large, quarter them so pieces are roughly uniform in size (about 1/2–3/4 inch thick). Pat dry with paper towels — moisture will prevent good frying and cause oil to splatter.
Frying (crispy) method
- 6
Heat oil and fry sprouts
In a heavy-bottomed skillet or Dutch oven, pour 3/4 cup neutral oil and heat over medium-high until shimmering and a small piece of bread sizzles (about 350°F). Working in a single layer and in batches if necessary, add halved Brussels sprouts cut-side down and fry without moving for 3–4 minutes until deeply golden and crisp on the cut side. Flip and fry another 2–3 minutes until cooked through and browned. Use a slotted spoon to transfer fried sprouts to a paper towel-lined sheet to drain. Sprinkle immediately with 1 tsp kosher salt and 1/2 tsp black pepper while still hot. If using bacon, toss in reserved 1 tbsp bacon fat for a minute before adding sprouts or toss cooked sprouts with chopped bacon after frying.
- 7
Safety and tips
Do not overcrowd the pan — overcrowding cools oil and leads to soggy sprouts. Keep a splatter screen handy and maintain oil between medium and medium-high. If you prefer less oil, use the sauté method below.
Sautéing (lighter) method
- 8
Sauté sprouts
For a sautéed option: heat 2 tablespoons butter plus 1 tablespoon reserved bacon fat or 2 tablespoons olive oil in a large skillet over medium-high. Add sprouts cut-side down in a single layer and cook without moving 4–5 minutes until browned. Stir and continue to cook, stirring occasionally, 6–8 minutes until tender and caramelized. During the last 1–2 minutes add 2 tablespoons roasted garlic paste and toss to coat so garlic warms through but doesn’t burn. Season with 1 tsp kosher salt and 1/2 tsp black pepper. Stir in chopped bacon or toasted nuts if using.
Finish & assemble
- 9
Combine and finish
Place fried or sautéed Brussels sprouts in a serving bowl or platter. Spoon chopped bacon (or toasted nuts) over the sprouts. Drizzle 2–3 tablespoons of the cooled balsamic reduction over the sprouts (start with less; add more to taste). Sprinkle 1/2 cup finely grated Parmesan evenly. Add remaining 1–2 teaspoons roasted garlic paste if you want a stronger garlic note (optional). Toss gently to combine so cheese clings and glaze is distributed. Taste and adjust with additional salt, pepper, or reduction as desired. Serve immediately with lemon wedges on the side.