What’s better than roasted Brussels sprouts? These salty and crunchy sprouts are tossed with warm honey for a sublime side dish.
The humble Brussels sprouts are the vegetable’s Cinderella story, isn’t it? To this day, my father complains about the soggy sprouts of his childhood. But by the time I reached adulthood, these vegetables had undergone quite a transformation. Now it’s fried and regularly served in hip gourmet restaurants! We prefer to serve these vegetables with crispy baked Brussels sprouts with a maple glaze. But if you feel like it: you fry them in a pan! Discover our perfectly roasted Brussels sprouts: crispy edges, salted to perfection and drizzled with warm honey.
Prepare a home screen!
Before we get to the recipe: make sure you have a splatter guard for these roasted Brussels sprouts! Even perfectly dry germs can spit when they touch hot oil. We made a bit of a mess in our kitchen while testing this recipe. The best way to avoid this is with a splash screen! Prepare right away, because the germs will immediately start to spit.
Ingredients for roasted Brussels sprouts
You only need 3 ingredients for Roasted Brussels Sprouts: but we added 2 extra ingredients to make a killer sauce. Here’s what you need to have on hand:
- Cauliflower: on the trunk or from : whatever you can find!
- Neutral oil, for frying: Use your favorite organic neutral oil: try organic vegetable, canola or grapeseed oil
- Kosher salt
- Hot sauce
- honey or maple syrup
Tips for preparing this Roasted Brussels Sprouts recipe
Preparing this Roasted Brussels Sprouts recipe is not difficult. But this is something we save for special occasions because it can get a bit messy! For everyday Brussels sprouts, we prefer crispy baked Brussels sprouts. But if it’s a special occasion, let’s make these Roasted Brussels Sprouts! The flavor is slightly more developed than the oven can achieve.
This recipe calls for the use of about 1/4 inch of oil in a skillet that is a frying pan: do not fry as there is more oil, do not sauté as there is less oil. Here’s what you need to know about pan roasting Brussels sprouts:
- Invest in a splash screen. Yes, we repeat! Brussels sprouts contain moisture, so they spit when they get into the pan. A start screen helps!
- Use any neutral oil. We used organic rapeseed oil. Use your favorite frying oil such as vegetable, canola or grapeseed oil.
- This recipe uses 1/4 inch at the bottom of a pan. It’s like a middle ground between pan and wok.
- Secure immediately! The sprouts will spit when they touch the pan. Step back and cover yourself with the splash guard.
- Take them out when they are golden and crispy. It takes about 3-5 minutes! how fast is it You must fry in batches, so repeat the instructions for the second batch.
Mix with warm honey before serving!
What do we think is the best way to season roasted Brussels sprouts? Do our spin on hot honey! It’s similar to our 1 Minute Hot Honey recipe but even sweeter. Simply mix 2 tablespoons of honey with your favorite hot sauce. After making maple glazed Brussels sprouts, Alex and I savored how the subtle undertones of honey flavored this veggie! If you’re vegan, you can definitely substitute maple syrup.
You can also just omit the hot sauce and use pure honey if you prefer! If you like a little spiciness, hot sauces like Frank’s Red Hot or Sriracha work well.
Other ways to flavor roasted Brussels sprouts
There are many more ways to flavor roasted Brussels sprouts! Here are some options that go well with this tasty vegetable:
Other ways to cook Brussels sprouts
There are many other ways to add Brussels sprouts to your cooking repertoire! Here are some of our favorite brussel sprouts recipes for serving:
This Roasted Brussels Sprouts recipe is…
Vegetarian and gluten free. Use maple syrup instead of honey for plant-based, dairy-free, and vegan products.
The description
What’s better than roasted Brussels sprouts? These salty and crunchy sprouts are tossed with warm honey for a sublime side dish.
- 1 Brussels sprouts pounds
- 1/2 at 3/4 cup of neutral oil for frying
- Kosher salt
- 2 tablespoons honey (or maple syrup)
- ½ teaspoon hot sauce
- Slice the end of each Brussels sprouts, then cut them in half and discard the large leaves. Towel dry the sprouts as much as possible to minimize spitting while frying.
- In your largest skillet, cover the bottom with about 1/4″ of oil. Heat the pan over medium-high heat until very hot.
- Grab a splatter screen for what’s next: the sprouts will spit right away! Step back and carefully add the sprouts to the pan in a single layer, working in batches if necessary. Cover with the splatter guard and cook, turning occasionally with tongs, until golden and crispy, 3 to 5 minutes. Place the sprouts on a plate lined with kitchen paper and sprinkle generously with kosher salt. Repeat for the next batch.
- Combine honey and hot sauce. When the Brussels sprouts are fried, toss in the hot honey and serve immediately.
- Category: garnish
- Method: stove
- Kitchen: American
- Diet: vegetarian
Keywords: Roasted Brussels Sprouts, Roasted Brussels Sprouts Recipe, Roasted Brussels Sprouts
Easier accompaniments
Do you like this Roasted Brussels Sprouts recipe? Here are some tastier vegetable side dishes to round out your meals:
