Sprouts From Brussels Recipe

Prepare sprouts

Trim the stem ends of the Brussels sprouts and remove any loose or damaged outer leaves. If sprouts are large, halve them lengthwise; if small, leave whole so pieces cook evenly. Pat dry thoroughly with paper towels — dry sprouts fry better and crisp up.

Make batter

In a medium bowl whisk together flour, cornstarch, baking powder, salt and pepper. In a separate bowl beat the egg with the cold water. Pour the wet into the dry and whisk just until combined; batter should be slightly thick but coating consistency. If too thick add up to 2 tbsp more cold water; if too thin add 1 tsp more flour.

Heat oil

Pour about 3–4 cups neutral oil into a heavy-bottomed pot or deep skillet, leaving at least 2 inches headspace. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise immediately without browning too fast.

Coat and fry

Working in batches to avoid crowding, toss the prepared Brussels sprouts in the batter to coat fully, shaking off excess. Carefully lower into the hot oil and fry until deep golden and crisp, about 3–4 minutes per batch (smaller halves may be 2–3 minutes). 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 desired while finishing remaining batches.

Cook bacon

While frying sprouts, lay bacon strips in a cold skillet and cook over medium heat until crisp, turning once, about 8–10 minutes depending on thickness. Transfer to paper towels to drain and cool slightly, then chop into 1/2-inch pieces. Reserve a tablespoon of bacon fat if desired to brush on finished sprouts for extra smokiness.

Garnish prep

Thinly slice green onions, chop cilantro if using, and measure out sesame seeds. Set aside until plating.

Make sauce

In a small bowl combine soy sauce, honey, rice vinegar, sesame oil, sriracha, grated ginger and minced garlic. Whisk until honey is dissolved and sauce is homogeneous. Taste and adjust: add more honey for sweetness or a little more vinegar for brightness. The sauce should be pourable but clingy.

Heat (optional)

For a slightly thicker, warmed glaze, transfer sauce to a small saucepan and simmer gently for 2 minutes, stirring, then remove from heat and let cool slightly before using.

Toss sprouts with sauce

Place drained fried Brussels sprouts in a large bowl. Pour 2–3 tablespoons of the Asian sauce over the sprouts and gently toss to coat — you want a glossy light coating, not drenched. Reserve remaining sauce for drizzling at plating or for guests to add more.

Make aioli

In a small bowl combine mayonnaise, minced garlic, lemon juice, olive oil, salt and pepper. Whisk until smooth. Taste and adjust seasoning — add another 1/2 tsp lemon juice for brightness or a pinch more salt if needed. Chill until ready to serve. For a thinner consistency add 1–2 tsp water or olive oil.

Place the tossed, glazed Brussels sprouts on a serving platter. Sprinkle crisp chopped bacon over the top. Drizzle any reserved Asian sauce lightly over the sprouts for extra shine. Dot or drizzle garlic aioli around the platter or serve in a small bowl for dipping. Garnish with sliced green onions, toasted sesame seeds and chopped cilantro if using. Serve immediately while hot and crisp.