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–+ servings

Smoky Honey Brussels Sprouts

5 from 1 review
These brussels sprouts are restaurant-quality and oh-so delicious. You have to dip into your deep-frying method, but once you make brussels sprouts this way, I don't think you will ever go back. The glaze is a sticky-smoky mix of honey, paprika and apple cider vinegar, and it seeps into the layers of the sprouts in a way that is so addictive.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings

Equipment

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 

  1. 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.
  2. 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.
  3. 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.
  4. Use a slotted spoon to transfer the sprouts to a sheet pan covered with paper towels.
  5. 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.
  6. 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!

Notes

Note: You may need more or less oil depending on your pot, you would like the oil to be at least 3 inches deep. You can also use canola oil, peanut oil, or avocado oil, which all have high frying temperatures. 
Once this oil is used, don't throw it out. Let it cool, strain it through a cheese cloth into a jar and save for future frying use!
Serving: 4ozCalories: 145kcalCarbohydrates: 14gProtein: 3gFat: 10g