I did something fabulous with Brussels sprouts.
Or maybe sacrilegious, depending on how you feel about them. Either way, if you like bold flavors and crunchy bites, this will likely win you over.
We recently discovered a new restaurant in town run by the same folks who own one of my favorite places. On our first visit a few weeks ago, one of the specials was fried Brussels sprouts. I didn’t hesitate — I basically yelled, “YES WE WANT THEM!” to the server. If that surprises you, you haven’t been following my Brussels sprouts phase.
Frying only intensifies the love affair. Once those little globes get crisp, everything else about them becomes irresistible.
I’ve been craving them ever since. Who wouldn’t?
This brought back memories of a time when I decided we needed to eat more vegetables and ended up battering and frying broccoli and cauliflower after seeing Giada do it on TV. That was years ago — we weren’t even married yet — and for a while we ate fried florets almost daily until we felt a little too indulgent. They were delicious, though, and for that brief period I can honestly say I ate broccoli every day.
Things are different now. I genuinely enjoy Brussels sprouts in their simple form. I won’t eat them plain-steamed, but I also don’t need bacon or cheese to appreciate them. That feels unexpectedly grown-up and very satisfying.
The true star, though, is the aioli. I expected to love the sprouts, but this smoky honey aioli takes them to another level. I’ve used it with other roasted vegetables since and it’s quickly become my favorite dipping sauce. It pretty much improves everything I dip into it.
Almost everything. Maybe next time I’ll test it with bacon.
Fried Brussels Sprouts with Smoky Honey Aioli
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Ingredients
- 1 pound brussels sprouts, stems removed and cut in half
- 3 to 4 tablespoons flour
- vegetable oil for frying
- salt + pepper
smoky honey aioli
- 2/3 cup mayonnaise
- 1 garlic clove, minced
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1/2 lemon, juiced
- 1/2 teaspoon bourbon smoked paprika
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Instructions
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If the sprouts are large, cut them into quarters. Pieces that are too big will absorb more oil and become soggy. Toss them with the flour to coat evenly.
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Heat oil in a large saucepan over medium heat. When it reaches 375°F (190°C), add the Brussels sprouts in small batches. Fry until golden and crispy, about 2 to 3 minutes per batch. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper and repeat with the remaining sprouts. Serve immediately with the aioli.
smoky honey aioli
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Whisk all aioli ingredients together in a bowl until smooth and well combined. Taste and adjust seasoning if needed. Serve immediately alongside the fried sprouts.
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I appreciate you so much!
I really don’t know what’s better than crispy sprouts. Really.