Brussel Sprouts & Spicy Honey Recipe

Prepare Brussels

Trim stem ends of brussels sprouts and halve them lengthwise. If any large ones, quarter so sizes are uniform. Pat dry thoroughly with paper towels.

Prepare Fresno & Pineapple

Thinly slice the Fresno pepper lengthwise, remove seeds if you want less heat. Cut pineapple into small dice (approximately 1/4-inch). Peel and finely grate the ginger to yield about 1 tablespoon.

Pick and lightly chiffonade the mint leaves. Set all prepped vegetables and fruit aside.

Coat Brussels

In a large bowl, toss halved brussels sprouts with cornstarch, rice flour and fine salt until evenly coated. The coating should be a thin, even dusting—tap out any excess.

Heat Oil

In a heavy skillet or shallow sauté pan, add neutral oil and heat over medium-high until shimmering and a small piece of brussels sizzles immediately (about 350°F if using a thermometer). Use enough oil to create a shallow frying depth (about 1/4-1/2 inch).

Flash Fry

Working in a single layer (cook in 2 batches if needed), place cut side down into hot oil. Fry without moving for 2–3 minutes until deep golden-brown on cut side, then flip and fry the other side 1–2 minutes until crisp. Total cook time per batch ~4–5 minutes. Remove to a paper towel-lined tray to drain.

Make Glaze

In a small bowl, whisk together hot honey, (or regular honey plus a pinch of cayenne if using), rice vinegar, soy sauce (or tamari), and lime juice until smooth. Taste and adjust: it should be sweet, tangy, and slightly spicy.

Combine with Pineapple & Ginger

In a small saucepan over low heat, warm the diced pineapple and grated ginger for 1–2 minutes just to macerate and release juices. Add the honey mixture and stir until glossy and warmed through (do not boil). Remove from heat.

Toss & Glaze

Return the drained brussels sprouts to the warm skillet off direct heat. Pour the warm spicy honey-pineapple glaze over them and toss gently to coat each piece evenly. Heat briefly (30–60 seconds) to marry flavors, then remove from heat.

Plate & Garnish

Transfer brussels to a serving plate. Scatter the sliced Fresno pepper and chopped pistachios over the top. Sprinkle with flaky sea salt and freshly ground black pepper. Finish with the chiffonaded mint leaves for brightness.

Serve immediately while hot and crisp. Leftovers can be reheated briefly in a hot oven or skillet to re-crisp, then re-glazed if needed.