Brussels Sprouts Recipe

Prepare sprouts

Trim the stem ends of the Brussels sprouts and remove any loose or yellowed outer leaves. Cut larger sprouts in half through the stem so cut side will brown evenly; leave small ones whole.

Dry the sprouts thoroughly with a towel — excess moisture prevents good browning.

In a large skillet or cast-iron pan, heat 2 tablespoons olive oil over medium-high heat until shimmering but not smoking.

Add the sprouts cut-side down in a single layer (crowd in batches if necessary). Sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper. Cook without stirring for 5–7 minutes until deep golden-brown on the cut side.

Once well browned, toss or flip the sprouts and continue to cook 3–5 more minutes until tender when pierced with a fork but still slightly firm. Remove from heat and transfer to a bowl; keep warm.

While sprouts cook, pour 1/2 cup neutral oil into a small heavy-bottomed skillet or saucepan and heat over medium-high until the oil reaches about 325–350°F (light shimmer). If you don't have a thermometer, test by dipping the tip of a basil leaf briefly — it should sizzle immediately.

Working quickly and in small batches, add whole basil leaves to the oil and fry 8–12 seconds until they darken slightly and become crisp. Remove with a slotted spoon into a paper towel–lined plate to drain.

Sprinkle the fried basil immediately with 1/4 tsp salt to season and set aside. Be careful—basil fries very quickly and can burn if left too long.

Whisk together 1/4 cup mayonnaise, 1 tsp soy sauce, 1 tsp rice vinegar, 1 tsp honey, 1/2 tsp grated garlic, 1/2 tsp sesame oil, 1/2 tsp sriracha, and 1/2 tbsp lemon juice in a small bowl until smooth and emulsified. Taste and adjust: add a touch more honey if you want sweeter, or more sriracha for heat.

Return the warm Brussels sprouts to the bowl or to the pan over low heat. Drizzle about half of the savory in-house sauce over the sprouts and toss gently to coat evenly. Add more sauce to taste (reserve a small amount for serving).

Transfer the coated sprouts to a serving platter. Scatter the crispy basil over the top so the crunch contrasts with the tender sprouts.

Sprinkle 1 teaspoon toasted sesame seeds and 1 tablespoon thinly sliced scallion over the dish. Serve immediately with remaining sauce on the side for drizzling.