Fried Brussel Sprouts
Perfect Crispy Fried Brussel Sprouts Recipe – It’s easy to make restaurant-style, Crispy Brussel Sprouts at home – no deep fryer required! Serve the best fried Brussels Sprouts with a balsamic glaze on top and side of our Magic Aioli Dipping Sauce for a delicious appetizer or side dish.
Why We Love These Fried Brussels Sprouts
Once treated like the black sheep of the vegetable world, these humble sprouts have finally been getting the recognition they deserve on menus across the country. Many gastropubs and steakhouses now feature crispy Brussels Sprouts items as a fun appetizer to share or a hearty side dish. Our favorite restaurants typically serve their sprouts extra crispy and hot, along with a cool, creamy dipping sauce. They make for a tasty, not-too-heavy, almost healthy(ish) start to a great meal!
We love making Fried Brussels Sprouts at home, often trying to recreate that same crunchy goodness. They are so delicious braised on the stovetop or roasted in the oven. However, we finally realized that the reason our homemade sprouts were never quite as crispy at home as they are at restaurants is that restaurants almost always fry them. Of course!
This Perfect Crispy Brussels Sprouts recipe is as good, if not better, than the best restaurant-quality dish! You won’t believe how easy it is to make extra crunchy fried Brussels Sprouts at home, with no deep fryer needed. In my opinion, the tastiest Brussels Sprouts are prepared in such a way that preserves their wonderfully earthy, fresh flavor and crunch. Frying is the perfect cooking method for giving Brussels that crave-able crispy texture, while also making it easier to avoid overcooking them. There’s nothing sadder than a mushy sprout!
There’s no need to coat sprouts with any kind of batter or frying agent, like flour or cornmeal. So this snack is naturally both gluten-free and vegan. You simply toss Brussels Sprouts into hot oil, strain, and season! The leaves become extra crispy while the entire sprout stays terrifically fork-tender. Topping fried Brussels with a thick, robust balsamic glaze adds just the right sweet and tangy taste to the party.
Ingredients You Need
- Brussels sprouts – fresh, not frozen
- Vegetable oil – or peanut oil or light olive oil
- Garlic salt – you can use regular sea salt, but garlic salt adds great flavor
- Balsamic glaze – homemade or store-bought
How to Make Fried Brussel Sprouts
- First, preheat the oven to 200 degrees F, to act as a warmer.
- Set a large deep cast iron skillet (or sauce pot) over medium-high heat. Add 1-2 inches of oil to the pan, and place a cooking thermometer on the side of the pan.
- As the oil warms, line a large plate or rimmed baking sheet with paper towels. Then prepare the Brussels Sprouts by washing and drying thoroughly Trim the stem-tip on each sprout, and cut them in half. Be sure to leave the stem attached so the leaves hold together.
- Wait until the oil reaches 375-400 degrees F. Then, working in 4 small batches, use a spider skimmer with a long handle to gently lower one-quarter of the Brussels sprouts into the hot oil.
Pro Tip: Quickly step back! The sprouts might pop in the first 10 seconds, as the internal moisture hits the oil.
- As the popping slows, gently stir the sprouts and let them fry for a few minutes until golden brown.
- Use the skimmer to move the crispy Brussels sprouts to the holding plate with paper towels. Sprinkle generously with garlic salt while they are hot.
- Repeat the frying process three more times with the remaining sprouts. Move the plate to the warm oven to keep it crispy until ready to serve.
- Serve immediately while warm, with a drizzle of balsamic glaze over the top.
Get the Complete Fried Brussel Sprouts Recipe + Video Below. Enjoy!
Recipe Tips and Tricks
- Prep Properly – Trim the ends and remove any discolored outer leaves. Halve larger sprouts to ensure even cooking.
- Dry Completely – After washing, make sure the sprouts are completely dry before frying to avoid oil splatter.
- Use High-Heat Oil – Choose oils with a high smoke point, such as vegetable oil, avocado oil, or peanut oil, for crisp results.
- Don’t Overcrowd the Pan – Fry in small batches to prevent steaming and ensure maximum crispiness.
- Drain Excess Oil – After frying, place the sprouts on a paper towel-lined plate to absorb any extra oil.
- Season Immediately – Toss the sprouts with salt or seasonings while they’re still hot to help flavors stick.
Frequently Asked Questions
I recommend you enjoy these Crispy Brussels Sprouts right after making them. Leftovers can be stored in the fridge for up to 4 days and reheated on an oiled baking sheet in the oven, but be advised that they won’t be nearly as crunchy as freshly-fried sprouts.
We love dipping these Crispy Brussel Sprouts in our homemade (Magic!) Easy Aioli Sauce!
You can also serve these sprouts with stone ground or spicy mustard, or try this tangy Garlic Sauce for a bit of southern flavor.
Yes! Toss the Brussels sprouts with oil and air-fry at 375°F (190°C) for about 10-15 minutes, shaking halfway through. For baking, roast at 425°F (220°C) for 20-25 minutes, flipping once.
Looking for More Delicious Side Dishes? Be Sure to Try:
- Fried Green Tomatoes Recipe (Oven Fried!)
- Baked Turnip Fries (+ Air Fryer)
- Roasted Cauliflower with Tahini Dressing
- Easy Roasted Broccoli and Cauliflower
- Couscous Salad (with Pickled Vegetables)
- Hibachi Fried Rice
- Crispy Roasted Potatoes
- Baked Crispy Polenta Fries
Get the Complete Fried Brussel Sprouts Recipe + Video Below. Enjoy!
Fried Brussels Sprouts Recipe
Ingredients
- 2 pounds Brussels sprouts halved
- 4-5 cups vegetable oil or peanut oil
- 2 teaspoons garlic salt
- ¼ cup balsamic glaze
Instructions
- Preheat the oven to 200 degrees F, to act as a warmer.
- Set a large deep cast iron skillet (or sauce pot) over medium-high heat. Add 1-2 inches of oil to the pan. Place a cooking thermometer on the side of the pan.
- As the oil warm, line a large plate or rimmed baking sheet with paper towels. Trim the stem tip of each sprout and cut them in half. Leave the cut-stem attached so the Brussels leaves hold together.
- Wait until the oil reaches 375-400 degrees F. Working in 4 small batches, use a spider skimmer with a long handle to gently lower one-quarter of the Brussels Sprouts into the hot oil.
- Quickly step back… They might pop in the first 10 seconds, as the internal moisture hits the oil. Then as the popping slows, gently stir the Brussels and let them fry 2-3 minutes until golden brown.
- Use the skimmer to move the Brussels Sprouts to the holding plate. Sprinkle generously with garlic salt. Then repeat three more times. Move the plate/try to the warm over to keep crispy until ready to serve.
- Serve warm with a drizzle of thick balsamic glaze over the top!
Not made yet
thank you, yes would have assumed these require a fryer, I great to be able to make them in a skillet, and nice too to be able to make these at home
My family enjoyed this Crispy Brussel Sprouts recipe so much. It is so easy to make and satisfyingly good. Would love to try it again.
These are seriously the best!! Love the many ways you can eat brussels sprouts, but this way is my favorite, especially because of the balsamic glaze!
this recipe is amazing and I love brussel sprouts, especially when they are crispy like this. thank you so much for sharing
Crispy and so delicious – wonderful recipe, everyone in my family loved them!
Just made this and WOW!! Delicious. Just be warned that the vegetable oil WILL make a mess when frying. Other than the clean up… 🧼 I give this recipe a 5/5 ⭐️⭐️⭐️⭐️⭐️
Super awesome!!! Even better than restaurant versions. I skipped the balsamic and served them with a spicy dipped sauce. I will definitely be making these again.
This is really amazing! Such a delicious side dish! Everyone at my house loved it.
The best crispy Brussels that I have found
What an amazing brussels sprouts Sommer…and it looks soo good & more crispy as well….am can’t wait to try it…Thanks for sharing a beautiful recipe….!
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