Brussel Sprouts Recipe

Prepare sprouts

Trim the stem ends of 1 lb Brussels sprouts and remove any yellow or damaged outer leaves. Halve each sprout lengthwise; for very large sprouts, quarter them so pieces are roughly uniform in size.

Pat the halved sprouts dry with paper towels to remove surface moisture — this reduces oil splatter and helps them crisp.

Heat 1 cup vegetable oil in a heavy skillet or sauté pan over medium-high heat until it shimmers and reaches about 350°F (if using a thermometer). There should be enough oil to come about 1/4 to 1/2 inch up the sides of the pan for a shallow fry.

Add the sprouts cut-side down in a single layer (work in batches if needed to avoid overcrowding). Fry without moving for 3–4 minutes until the cut sides are deep golden brown and caramelized.

Turn the sprouts and fry for an additional 2–3 minutes until tender but still with some bite. Remove with a slotted spoon to a paper towel–lined tray and season immediately with 1 tsp salt and 1/2 tsp freshly ground black pepper.

While frying the sprouts, prepare the candied pecans: place 1 cup pecans, 3 tbs granulated sugar, 1 tbs unsalted butter, and 1/4 tsp kosher salt in a medium nonstick skillet over medium heat.

Cook, stirring frequently, until the sugar melts and coats the pecans, about 4–6 minutes. The sugar will liquefy and then crystallize slightly; continue stirring so nuts toast evenly and develop a glossy, caramelized coating. Remove to a piece of parchment to cool and separate.

Once cool, roughly chop the pecans if desired for easier tossing and even distribution.

While sprouts and pecans are finishing, make the balsamic glaze: pour 1/2 cup balsamic vinegar into a small saucepan with 1 tbs honey or maple syrup and 1/4 tsp red pepper flakes (optional). Bring to a gentle boil over medium heat, then reduce to a simmer.

Simmer until the mixture is reduced by about half and coats the back of a spoon, roughly 6–10 minutes depending on your pan and heat. Watch closely so it doesn't burn; it should be glossy and slightly syrupy.

Remove from heat and swirl in 1 tsp unsalted butter for added shine, if using. Let the glaze cool slightly; it will thicken as it cools.

Place the fried Brussels sprouts in a large mixing bowl while still warm. Add the chopped candied pecans and gently toss to combine.

Drizzle 2–3 tbs of the warm balsamic glaze over the sprouts and pecans and toss again to coat evenly. Taste and add more glaze if you prefer a sweeter/tangier finish.

Transfer to a serving platter. Sprinkle with 1 tsp lemon zest (optional) and finish with a light pinch (about 1/4 tsp) of flaky sea salt. Serve immediately while warm so sprouts remain crisp and pecans stay crunchy.