Bourbon Almond Brussels Sprouts Recipe

Prep sprouts

Trim the stem ends of the brussels sprouts and remove any loose or yellow outer leaves. Cut larger sprouts in half lengthwise so halves are roughly uniform; leave small ones whole.

Rinse and thoroughly dry the sprouts. Pat them dry with paper towels — moisture causes oil to splatter when frying.

In a heavy skillet or Dutch oven, add the vegetable oil and heat over medium-high until it reaches 350°F (175°C) or a bubble test with a small piece of bread produces steady bubbles. If you don't have a thermometer, the oil should shimmer but not smoke.

Working in batches to avoid crowding, carefully add sprouts cut-side down and fry 3–5 minutes, until the cut side is deep golden brown and the outer leaves blister. Stir or flip as needed so other sides get browned, total fry time about 6–8 minutes per batch depending on size.

Use a slotted spoon to transfer fried sprouts to a paper-towel-lined tray. Immediately season with 3/4 tsp kosher salt and 1/4 tsp black pepper while hot. Keep warm; repeat with remaining sprouts.

Preheat oven to 350°F (175°C). Arrange prosciutto slices on a baking sheet lined with parchment and bake 8–10 minutes until crisp but not burnt. Remove and let cool, then break into bite-size shards.

On the same sheet or in a small skillet, spread almonds and toss with 1 tsp olive oil and 1 tsp honey (optional). Roast in the oven 6–8 minutes until fragrant and lightly toasted. Alternatively, toast in a dry skillet over medium heat, stirring, until golden. Immediately transfer to a bowl and sprinkle with 1/4 tsp flaky sea salt; let cool, then coarsely chop if desired.

In a medium skillet over medium heat, melt 2 tbsp unsalted butter. Add the minced shallot and cook 2–3 minutes until softened and translucent.

Add the minced garlic and cook 30 seconds until fragrant. Carefully add 3 tbsp bourbon (stand back; flame is possible if alcohol ignites) and simmer 30–45 seconds to reduce slightly and burn off some alcohol.

Stir in 3 tbsp maple syrup, 1 tbsp soy sauce, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1/4 tsp red pepper flakes, and 2 tbsp water. Bring to a gentle simmer and reduce for 2–4 minutes until the sauce thickens to a glossy glaze that coats the back of a spoon. Taste and adjust seasoning with remaining kosher salt and pepper as needed.

Return the fried brussels sprouts to the skillet with the warm bourbon glaze (or pour glaze over the sprouts in a large bowl). Toss gently but thoroughly to coat each sprout with glaze. If glaze seems too thick, add 1–2 tbsp warm water to loosen.

Add the crispy prosciutto shards and toasted almonds to the sprouts, reserving a small amount for garnish. Toss lightly to combine.

Finish with 1 tsp fresh lemon juice and 1 tbsp chopped parsley; toss once more. Transfer to a serving platter and sprinkle with reserved prosciutto and almonds. Serve immediately.