Maple Bourbon Brussels Sprouts Recipe

Prepare sprouts

Trim the stem ends of 1 lb Brussels sprouts and remove any yellow or loose outer leaves. Cut larger sprouts in half so all pieces are roughly uniform (about 1/2" to 3/4"). Pat dry thoroughly with paper towels.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp kosher salt and 1/2 tsp black pepper. In a separate small bowl beat 1 large egg with 3/4 cup cold water until combined. Pour the egg mixture into the dry ingredients and whisk to a slightly lumpy batter (do not overmix). Batter should coat the back of a spoon — adjust with up to 2 tbsp additional water if too thick.

Heat oil

Pour about 6 cups vegetable oil into a deep skillet or heavy pot to reach 2–3 inches depth. Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer test by dropping a small bit of batter — it should sizzle and float immediately.

Fry sprouts

Working in batches (do not overcrowd), toss halved sprouts in the batter to coat, letting excess drip off, then carefully lower into hot oil. Fry 3–4 minutes per batch until golden-brown and crisp on the edges, turning once. Use a slotted spoon to transfer fried sprouts to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven if needed while finishing remaining batches.

Cook bacon

Place 4 slices smoked bacon in a cold skillet and cook over medium heat until crisp, 6–8 minutes, turning once. Transfer to paper towels, reserve 1 tablespoon of bacon fat for the glaze, and crumble bacon when cool. (If you prefer no bacon fat, substitute with 1 tbsp unsalted butter in the glaze.)

Make glaze

In a small saucepan set over medium-low heat combine 3/4 cup pure maple syrup, 2 tbsp bourbon, 1 tbsp soy sauce, 1 tsp rice vinegar, 1/2 tsp Chinese five-spice powder, 1 tsp minced garlic, 1 tbsp unsalted butter and 1/4 tsp crushed red pepper flakes. Add the reserved 1 tbsp bacon fat if using. Stir and bring to a gentle simmer, then reduce heat and let simmer, stirring frequently, until slightly thickened and glossy, about 4–6 minutes. Remove from heat and stir in 1/2 tbsp fresh lemon juice to brighten the flavor. Taste and adjust: add a pinch of salt if needed or an extra 1/2 tsp soy for more umami. Keep warm.

Flambé note (optional)

If you want a pronounced bourbon flavor and are comfortable with flambéing: off heat, add the 2 tbsp bourbon to the pan and carefully ignite with a long lighter. Let flame burn off alcohol (a few seconds) then return pan to low heat. Proceed with lemon juice. Only attempt if experienced; otherwise omit flambé and stir bourbon into glaze while hot.

Toss fried Brussels sprouts with glaze

Immediately after frying and while glaze is warm, place the drained fried Brussels sprouts in a large mixing bowl. Pour the warm maple-bourbon glaze over the sprouts and toss gently until evenly coated. Work quickly so the glaze clings to the hot sprouts.

Plate and finish

Transfer glazed sprouts to a serving platter. Sprinkle crumbled smoked bacon and 1/2 cup crumbled Gorgonzola evenly over the top. If using, scatter 1/4 cup toasted chopped pecans for crunch. Finish with a pinch (about 1/4 tsp) flaky sea salt and 1 tbsp chopped fresh parsley for color. Serve immediately while hot and crispy.