Fried Brussels Sprouts Recipe

Trim and halve

Trim the stem ends of 1 lb Brussels sprouts and remove any loose or damaged outer leaves. Cut each sprout in half through the stem. If any are very large, quarter them so pieces are relatively uniform in size.

Blanch (optional, recommended for even cooking)

Bring a medium pot of water to a rolling boil and add 1 tsp kosher salt. Add the halved sprouts and blanch for 2 minutes to remove rawness and reduce frying time. Immediately transfer sprouts to an ice bath to stop cooking. Drain well and pat dry with paper towels — very dry surfaces minimize oil splatter and ensure better frying crispness.

Cook bacon

In a large skillet over medium heat, add 4 slices thick-cut bacon. Cook, turning occasionally, until bacon is crisp and browned, about 8–10 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving the drippings in the skillet. Once cooled slightly, chop or crumble the bacon into bite-size pieces and set aside.

Reserve drippings

Measure out 3 tbsp of the bacon drippings (if the skillet has more, spoon off extra and reserve for another use). Keep the reserved drippings warm over very low heat while preparing the vinaigrette.

Heat oil

In a heavy-bottomed Dutch oven or deep skillet, pour 1 cup neutral oil and heat over medium-high until it reaches 350°F (175°C) or a small piece of bread browns in about 45–60 seconds. If you don't have a thermometer, test by adding one halved sprout; it should sizzle immediately.

Fry sprouts

Working in 1 or 2 batches to avoid overcrowding, carefully add drained, dried Brussels sprout halves cut-side down to the hot oil. Fry until deep golden brown and crisp on the cut side, about 2–3 minutes per side (total 4–5 minutes per batch). Use a slotted spoon or spider to turn and remove sprouts. Transfer to a wire rack or paper towel-lined baking sheet to drain. Sprinkle lightly with a pinch of kosher salt while still hot.

Combine warm ingredients

Over very low heat in the skillet with the reserved 3 tbsp bacon drippings, add 2 tbsp extra-virgin olive oil and 1 minced clove garlic. Gently warm for 20–30 seconds until fragrant but not browned.

Finish vinaigrette

Whisk in 1 tbsp stone-ground mustard, 1 tbsp apple cider vinegar, 1 tsp honey, and 1 tsp kosher salt. Keep the heat on low and stir until the honey dissolves and the vinaigrette is homogeneous and warm (about 30–45 seconds). Taste and adjust seasoning — add up to 1/2 tsp more salt or a little more vinegar or honey to balance tang and sweetness.

Place the hot fried Brussels sprouts in a large mixing bowl. Pour the warm mustard-bacon vinaigrette over the sprouts and toss gently but thoroughly so the vinaigrette coats each piece. Add the chopped/crumbled bacon and toss once more.

Transfer to a serving platter. Sprinkle 2 tbsp finely chopped parsley and 1 tsp freshly ground black pepper over the top. Serve immediately while hot and crisp.