Crispy Brussel Sprouts Recipe

Prep sprouts

Trim the stem ends of the brussels sprouts and remove any yellowed outer leaves. Cut any large sprouts in half lengthwise so pieces are relatively uniform (1/2 to 3/4-inch thickness). Pat dry thoroughly with paper towels — dryer sprouts crisp better.

Season

In a large bowl, toss the trimmed sprouts with 2 tbs olive oil, 1 tsp kosher salt, 1 tsp black pepper, and 1/2 tsp smoked paprika until evenly coated.

Shallow fry for crispness

Pour 1/2 cup neutral frying oil into a large heavy skillet (cast-iron or stainless) and heat over medium-high until shimmering (about 350°F if using a thermometer). Add sprouts cut-side down in a single layer (work in batches if needed). Cook undisturbed for 3–5 minutes until deeply browned on the cut side, then stir and cook another 3–4 minutes, stirring occasionally, until evenly browned and tender when pierced with a fork. Total pan time per batch ~7–9 minutes. Transfer to a paper towel–lined tray to drain briefly.

Alternative oven option

If you prefer oven-roasting, preheat oven to 425°F (220°C). Spread seasoned sprouts on a baking sheet cut-side down and roast 20–25 minutes, flipping once, until crisp and caramelized.

Soak apricots

Soak: Place 1/2 cup chopped dried apricots and 1/4 cup water in a small bowl and microwave 30–45 seconds or let sit 10 minutes to soften. Drain, reserving soaking liquid.

Combine: In a small saucepan, combine the softened apricots, 1/4 cup apple cider vinegar, 2 tbs honey, 1 tbs soy sauce, 1/4 cup reserved soaking liquid (or extra water), and 1/2 tsp red chili flakes. Bring to a gentle simmer over medium heat.

Reduce and purée: Simmer until the liquid reduces and apricots are very soft, about 6–8 minutes. Remove from heat and purée with an immersion blender or in a small blender until smooth. Return to the saucepan.

Finish: Return the puréed sauce to low heat and whisk in 1 tbs unsalted butter and 1/4 tsp salt. Taste and adjust: add more honey for sweetness, a pinch more chili flakes for heat, or a splash more vinegar for brightness. Keep warm until ready to glaze the sprouts.

Blend aioli

Combine all aioli ingredients — 1/2 cup mayonnaise, 1/4 cup packed cilantro leaves, 1 minced garlic clove, 1 tbs lime juice, 1 tsp olive oil, 1/4 tsp ground cumin, 1/4 tsp salt, and 1/8 tsp black pepper — in a blender or small food processor.

Purée until smooth, scraping down the sides as needed. Taste and adjust seasoning: add more lime for acidity, salt to taste, or a tablespoon of water to thin if too thick. Transfer to a squeeze bottle or bowl and refrigerate until serving.

Glaze sprouts: Place the hot, drained sprouts in a bowl, pour 3–4 tbs of the warm apricot gastrique over them, and toss gently to coat. Use more sauce as desired; the gastrique should cling and provide a glossy, spicy-sweet finish.

Plate: Arrange glazed sprouts on a serving platter. Drizzle or dot the cilantro aioli over the sprouts (about 2–3 tbs, or serve aioli on the side for dipping).

Garnish: Sprinkle 1 tsp toasted sesame seeds and the reserved cilantro leaves over the top. Serve immediately with lime wedges on the side for squeezing.

Make-ahead notes: Gastrique can be made 2–3 days ahead and reheated gently. Aioli keeps up to 3 days refrigerated. Re-crisp sprouts in a 400°F oven for 5–7 minutes before glazing if prepared earlier.