I hate to be the one to break it to you – but if you want restaurant-style brussels sprouts, like the kind that are equal parts perfectly cooked but crispy on the outside, well – you’re going to have to whip out the deep fryer. But that’s a good thing!! Deep frying is actually a quite dry cooking method compared to shallow-frying or confit, and the time it takes is less than roasting your brussels sprouts…which is the real tea. And I feel like these Smoky Honey Brussels Sprouts perfectly demonstrate my point.
These smoky honey brussels sprouts use a fast deep-frying method, then toss the brussels in a glaze of honey, apple cider vinegar, and smoky paprika. It’s a recipe I can make in my sleep, and it’s a dinner party pleaser every. single. time.
Table of contents
Why should I deep fry my Brussels sprouts?
Okay, I feel like we need to clear up some deep frying myths and perceptions!! Because 1) it is not that scary and 2) it is VERY DELICIOUS and 3) not as “bad” as you may think.
MISCONCEPTION #1 – Deep frying takes a lot of effort. False! If you can put in the work to boil or blanch your vegetables, deep frying takes the same amount of tools and effort. Just replace the water with frying oil and have a thermometer to the side. You’ll want your oil at 325-350°F, and after that you can fry in batches and your vegetables will cook quicker than boiling ever could. Plus, you can just strain and reuse the frying oil.
MISCONCEPTION #2 – Deep frying fills your food up with oil. Oddly enough, false! Yes, oil will interact with the surface area of your food during the deep-frying method, but it won’t water-log them with oil the way that you think it will. Deep frying is actually a very dry cooking method, with the oil interacting with the surface of the food to replace water molecules, causing heat transfer. But as long as you aren’t dumping your ingredients in the oil over and over, the oil transfer will be minimal. About the same as if you are confit-ing them or roasting them with a heavy dose of olive oil.
MISCONCEPTION #3 – Deep frying will only cook the outside of the sprouts. False. In fact, it gets them tender throughout in a way that is not comparable to any cooking method. Plus, it’s faster! Frying gets your sprouts tender in minutes, which no other cooking method can do.
Ingredients you will need for a smoky honey glaze
The key to making Smokey Honey Brussels Sprouts is of course, the glaze. Now you can mix together any kind of sugar, vinegar and salt and have a pretty fantastic coating, but I think this one is special because of the unique smoky paprika kick, and a nice twist of umami from a dash of soy sauce. Here is everything you will need for it:
- 1 teaspoon smoked paprika
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 tablespoons soy sauce
- 1/2 teaspoon Diamond Crystal kosher salt, plus more to taste
- Freshly ground black pepper
I don’t want to deep fry my sprouts, how else can I cook them?
Okay, okay, FINE. I know deep frying can take up some brain space. Here are other options for the sprouts:
- Air-fry them at 425°F for 15-20 minutes. Coat the sprouts in 2-3 tablespoons of oil before doing so.
- Oven roast them (on convection, if you have it!) at 425°F for 20-30 minutes, or until deeply brown on the edges.
- Blanch the sprouts in water, then pat them dry, drizzle them with olive oil and sear them on a cast iron over medium heat for 5-7 minutes, or until the outsides are taking on some color.
While none of these will be an exact mimic of frying, they will get you pretty close!
Looking for similar side dishes?
Here are a few vegetables that I love from the blog!
And that’s it for these Smoky Honey Brussels Sprouts! If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Smoky Honey Brussels Sprouts
Equipment
- 1 chef's knife
- 1 medium pot
- 1 spider or slotted spoon
- 1 Whisk
Ingredients
- 1 1/2 pounds of brussels sprouts
- 4 cups vegetable oil or other frying oil, see Note
- 1 teaspoon smoked paprika
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 tablespoons soy sauce
- 1/2 teaspoon Diamond Crystal kosher salt plus more to taste
- Freshly ground black pepper
Instructions
- Halve the brussels sprouts lengthwise, then wash and dry them very well. You do not want any water still remaining, or else they will sputter and pop when they hit the frying oil.
- Add the oil to a medium pot, set the pot over medium heat and bring the oil temperature to between 325°F to 340°F.
- In batches of about a cup at a time, fry the brussels sprouts for 2-5 minutes or until the edges are turning golden. The oil temperature will drop as you fry, so the first batch may take 2 minutes, while the last batch may take 5.
- Use a slotted spoon to transfer the sprouts to a sheet pan covered with paper towels.
- While the sprouts are frying, in a large bowl whisk together the 1 teaspoon of paprika, 2 tablespoons of honey, 2 tablespoons of apple cider vinegar, and 1 tablespoon of soy sauce. Whisk until smooth, taste and season with 1/2 teaspoon Diamond Crystal kosher salt (use half if using Morton's) and many cracks of black pepper.
- Add the fried sprouts to the sauce and toss to coat. Taste and season as preferred, but it shouldn't need much. Serve as you like!
You thought we wouldn’t make this 🙂 Well, I decided to go ahead and do the whole fry thing and actually used less oil than I thought I would. I saved and strained the oil for another use, perhaps more brussels sprouts! These are really good and yes, the frying makes all the difference. Loved the sauce. Ran out of reg honey so finished off with a bit of hot honey. Yum!