Forget everything you thought you knew about Brussels sprouts! This Honey Sriracha Fried Brussels Sprouts recipe is about to revolutionize your vegetable game, turning these often-maligned greens into a mind-blowing side dish that will have everyone begging for seconds. Imagine golden, crispy edges, a perfect caramelized crunch, and a glaze so addictively delicious that even the most ardent Brussels sprouts skeptic will be converted.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, halved
- 1/4 cup honey
- 2 tbsp Sriracha
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare the Brussels sprouts by washing them thoroughly and trimming off any tough stem ends. Cut each sprout in half lengthwise to ensure even cooking and maximum caramelization.
- Pat the Brussels sprouts completely dry with paper towels. Moisture will prevent proper browning, so ensure they are as dry as possible.
- Heat olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat. The oil should be shimmering but not smoking.
- Carefully place the halved Brussels sprouts cut-side down in a single layer. Do not overcrowd the pan; cook in batches if necessary to ensure each sprout gets direct contact with the hot surface.
- Allow Brussels sprouts to cook undisturbed for 5-7 minutes, developing a deep golden-brown crust on the cut side.
- Flip the sprouts and cook the other side for an additional 3-4 minutes until they are crispy and tender throughout.
- Season with salt and freshly ground black pepper while they are still in the pan.
- In a small bowl, whisk together honey and Sriracha sauce until well combined, creating a sweet and spicy glaze.
- Remove Brussels sprouts from heat and immediately drizzle with the honey Sriracha mixture, tossing to coat evenly.
- Transfer to a serving platter and garnish with additional Sriracha or chopped fresh herbs if desired. Serve immediately while hot and crispy.
Tips
- Dryness is Key: Always thoroughly pat your Brussels sprouts dry before cooking. Excess moisture prevents that coveted crispy exterior.
- Use a Cast-Iron Skillet: For the best caramelization and even heat distribution, a cast-iron skillet is your best friend.
- Single Layer Matters: Don't overcrowd the pan. Cook in batches if needed to ensure each sprout gets direct heat contact.
- Cut-Side Down Technique: Start with the cut side facing down to achieve maximum browning and flavor development.
- Balance Your Heat: Medium-high heat is perfect - hot enough to crisp, but not so hot that you burn the sprouts.
- Customize Your Spice: Adjust the Sriracha quantity to match your personal heat preference.
- Serve Immediately: These Brussels sprouts are best enjoyed right after cooking while they're still piping hot and super crispy.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 4g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
