Brussels Sprouts Recipe

Trim the stem ends of the Brussels sprouts and remove any yellowed outer leaves. Halve larger sprouts lengthwise so pieces are roughly even; leave small ones whole.

Pat the halved sprouts dry with paper towels — dry surfaces help achieve crispiness.

If using bacon: dice and set aside. If using vegan alternative, prepare diced tempeh/coconut bacon and the vegan binder (aquafaba or flax mix).

In a medium bowl whisk together gluten-free flour, cornstarch, baking powder, salt, and black pepper until uniform.

Gradually whisk in 3/4 cup cold water until you have a smooth, slightly thick batter that will coat the sprouts (adjust with up to 1–2 tablespoons more water if needed). If using vegan binder, fold it into the batter now.

Pour neutral oil into a wide, heavy-bottomed skillet or a deep fryer to a depth of about 1 to 1 1/2 inches (or use enough for shallow frying). Heat over medium-high until oil registers 350–360°F (175–182°C) or a small drop of batter sizzles and browns in about 30–45 seconds.

Working in batches (do not overcrowd), dip each sprout half into the batter, allowing excess to drip back into the bowl, then carefully place into the hot oil cut-side down. Fry 3–4 minutes per batch, turning as needed, until batter is golden brown and sprouts are tender-crisp. Smaller halves may take less time.

Use a slotted spoon to transfer fried sprouts to a paper towel–lined tray to drain. Lightly season with a pinch of salt while hot. Keep warm in a low oven (200°F / 95°C) if frying multiple batches.

While frying the last batch, heat a small skillet over medium heat. Add diced bacon and cook until crisp, about 6–8 minutes, stirring occasionally. Transfer to paper towels to drain and reserve bacon fat if desired.

If using vegan bacon alternative, pan-fry diced tempeh or coconut bacon in 1 tablespoon oil for 4–6 minutes until browned and crisp.

Toss the dried cranberries briefly in the warm skillet with the rendered bacon fat or 1 teaspoon oil for 30 seconds to plump them slightly (optional). Remove from heat.

In a small saucepan combine maple syrup and dry sherry. Bring to a gentle simmer over medium-low heat and let reduce for 2–3 minutes, stirring, until slightly thickened.

Remove from heat and whisk in apple cider vinegar and Dijon mustard. If the drizzle seems too thick, loosen with 1 teaspoon hot water. Taste and adjust salt or acidity as needed.

Place fried Brussels sprouts in a serving bowl or on a platter. Scatter the crisp bacon bits and warmed dried cranberries evenly over the sprouts.

Drizzle the maple-sherry sauce evenly over the top (start with half and add more to taste).

Sprinkle chopped fresh parsley and finish with a light dusting of flaky sea salt. Serve immediately while hot and crispy.