If you follow me on Instagram, you’ll know that I prepare Brussels sprouts on a fairly regular basis. I can’t believe that just a mere 2 years ago I was supremely skeptical of these mini cabbage-like veggies, but now they are one of my faves! They are a fall/winter staple at my local farmer’s market, and I always enjoy digging through the crates to find the most pristine ones.
I usually roast them in the oven with some olive oil, salt and pepper. Sometimes I add a honey and soy sauce glaze. But recently, I found this recipe from Food52 for fried sprouts with honey and sriracha – yum! The sweetness of the honey and the spicy kick of the sriracha is simply amazing. I modify the recipe a bit – for example, I don’t deep fry the sprouts so as to make this dish a little healthier. And let’s face it, deep frying is messy. The recipe calls for a pound of sprouts, and I really have no idea how many I use. I don’t exactly measure out the honey and sriracha. I also leave out the lime juice because I didn’t have any. Oops. ANYHOO, these were deeeelicious! Try them for yourself and let me know what you think!
You will need:
Crispy Fried Brussels Sprouts with Honey and Sriracha
(modified from this recipe)
- A pound or so of Brussels sprouts
- Extra virgin olive oil
- 2 tbsp honey (or to taste)
- 1 tbsp sriracha sauce (or to taste)
1. Trim the stem end of the sprouts and gently separate the leaves with your fingers, collecting them in a large bowl. When you reach the heart of the sprout (where it’s tough to pry off the remaining leaves), set those aside. You will be frying the leaves and the hearts separately.
2. Add a generous “gloop, gloop” (I estimate about 4 tbsp, but I’m just guessing here) of olive oil in a large, heavy pan over medium heat. When the oil is hot, add the leaves to the pan and stir to coat with oil.
Continue frying the leaves, stirring occasionally, until the leaves brown, as below:
3. Remove the leaves from pan and drain them on a double layer of paper towels.
4. Add more oil to the pan and fry the hearts until they are also browned, like so:
5. Meanwhile, combine the honey and sriracha in a large bowl.
6. Once all the sprouts are fried, transfer them to another large bowl and sprinkle generously with salt. Toss gently to combine. Working quickly, drizzle the honey sriracha sauce over the sprouts and toss again to coat lightly. Serve immediately.
I’m not exaggerating when I say that I pretty much dig in with a big spoon and gobble this down for dinner. A more civilized manner of consumption might entail having these sprouts accompany a main course as a sweet and spicy side, but who has time for niceties when such a crispy, flavorful dish presents itself? Definitely interested to hear what you think of this dish, so don’t forget to stop back and comment!
What is your favorite way to use sriracha?