Today’s holiday recipe is crispy sweet brussels sprouts and they are absolutely delicious. It’s a simple dish, fried brussels sprouts leaves tossed in a sweet spicy sauce. Total Yumsville!
Crispy sweet brussels sprouts are impossible to walk away from. The leaves are doused in flour and then fried and then tossed in a thick sauce made of sugar, balsamic vinegar, water, cornstarch and red pepper flakes. The first bite will have you wanting more and more.
I love brussels sprouts, no surprise, as I have shared quite a few recipes with brussels sprouts as the primary ingredient. Check these out.
- Lime Laced Brussels Sprouts
- Brussels Sprouts Salad
- Brussels Sprouts and Broccoli with Bacon
- Honey Mustard Pork Summer Salad
There has been a resurgence of brussels sprouts recipes in the past few years. Everybody is eating brussels sprouts, at home, in restaurants, from food trucks – you name it. So it makes sense to indulge my obsession.
One of the great things about crispy sweet brussels sprouts is that you can serve it hot or cold. No matter the temperature this dish will taste great.
You only need the larger and easily removed leaves from the brussels sprouts, but don’t discard the hearts, you can roast them, saute them or shred them. Note to self – share a brussels sprouts hearts recipe soon!
Crispy sweet brussels sprouts are a great holiday dinner side dish, it will add sweetness and character to your meal. Give this recipe a try.
Crispy Sweet Brussels Sprouts
Ingredients
- 2 lb brussels sprouts
- 2 tbsp all-purpose flour
- 1/2 cup light brown sugar
- 1/2 cup water
- 4 sprigs thyme
- 1/4 cup balsamic vinegar
- 1/4 tsp red pepper flakes optional
- 1/2 tsp cornstarch
- 4 cups canola oil
Equipment & Utensils
- Large bowl
- Colander
- Large skillet
- Small saucepan
Instructions
- Trim brussels sprouts and discard bruised leaves.
- Remove the leaves and place in a bowl until you arrive at the heart of each sprout (save brussels sprouts hearts for another dish).
- Wash brussels sprouts leaves, drain in a colander, then blot excess water with paper towels.
- Tip brussels sprouts leaves into a large bowl then add flour.
- Toss until sprouts leaves are completely coated then set aside.
- Heat sugar and water in a pan and stir until sugar dissolves.
- Add thyme, balsamic vinegar and red pepper flakes and allow liquid to bubble.
- Keep stirring until you can smell the scent of the thyme.
- Dissolve cornstarch in a tbsp of water then pour into bubbling sauce.
- Once sauce begins to thicken, lower heat to a simmer and allow the cornstarch to cook for one minute.
- Remove sauce from heat and set aside.
- Heat oil in skillet until very hot but not smoking.
- Carefully add batches of brussels sprouts leaves, stepping away from the skillet every time you do to avoid the oil when it pops.
- Do not overcrowd the skillet, take your time to fry the brussels sprouts leaves.
- Once edges of leaves are nice and golden, remove with a slotted spoon and place in a paper towel lined bowl.
- Repeat instructions 13-15 placing a layer of paper towels between each batch to soak up the excess oil.
- Once you have fried all of the brussels sprouts leaves, remove the oil soaked paper towels.
- Pour a couple of large spoonfuls of sauce on top of the fried leaves and toss.
- The brussels sprouts leaves should be nicely coated, but not drowned in the sauce.
- Add more sauce if needed and serve.
