Crispy Fried Brussels Sprouts with Balsamic Glaze
Transform humble Brussels sprouts into a show-stopping side dish with this Crispy Fried Brussels Sprouts with Balsamic Glaze recipe. Perfectly golden and irresistibly crunchy, the sprouts are fried to perfection and then generously drizzled with a rich, tangy-sweet balsamic glaze made with honey. A sprinkle of freshly grated Parmesan cheese adds nutty depth, while optional red pepper flakes provide a hint of heat for those who crave a little spice. Whether served as a crowd-pleasing appetizer or a flavorful accompaniment to your main course, this dish is a surefire way to please even the pickiest eaters. Ready in just 30 minutes, it’s quick, easy, and absolutely packed with flavor. Keywords: crispy Brussels sprouts, balsamic glaze, fried vegetables, quick side dish, savory appetizer.
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Recipe Information
Ingredients
- 1 pound Brussels sprouts
- 2 cups Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.25 cup Balsamic vinegar
- 2 tablespoons Honey
- 0.25 cup Parmesan cheese, grated
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Rinse and trim the Brussels sprouts by cutting off the stems and removing any discolored outer leaves. Halve them lengthwise.
Pat the Brussels sprouts dry with a clean kitchen towel to remove any excess moisture, which helps achieve a crispy texture.
In a large, heavy-bottomed pot or deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature for frying.
Carefully add the Brussels sprouts to the hot oil in batches to avoid overcrowding the pot. Fry each batch for 3 to 5 minutes or until the sprouts are golden brown and crispy.
Using a slotted spoon, remove the fried Brussels sprouts from the oil and transfer them to a paper towel-lined plate to drain excess oil.
Season the fried Brussels sprouts immediately with salt and ground black pepper while they're still hot.
In a small saucepan over medium heat, combine the balsamic vinegar and honey. Bring to a simmer and cook until the mixture reduces by half and becomes syrupy, about 5 minutes.
Drizzle the balsamic glaze over the fried Brussels sprouts, ensuring they are evenly coated.
Sprinkle with grated Parmesan cheese and, if desired, a pinch of red pepper flakes for some heat.
Serve the fried Brussels sprouts hot as a delicious side dish or appetizer.
Nutrition Facts
Calories |
1012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.5 g | 137% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 360 mg | 16% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 13.6 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 468 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
