Crispy Fried Brussels Sprouts with Honey and Sriracha Recipe on Food52 (2024)

FAQs

Why won't my Brussel sprouts get crispy? ›

If you want your roasted Brussels sprouts to be seriously crispy, you need to crank up the heat. Roasting at a low temperature won't allow them to brown properly, so you want to get that oven nice and hot before tossing in your baking sheet. Follow this tip: Roast Brussels sprouts at a minimum of 400°F.

However, it's not always necessary but we think it works here to create a soft middle and crisp exterior in the pan. It also allows for good flavour as the salted water in which they are boiled seasons them and the pan frying in butter gives delicious nutty buttery flavour, of course.

In order to get the crispiest possible Brussel sprouts, you should blanch them quickly and then let them dry before frying them. As you know, oil and water do not mix. If you flash fry a wet Brussel sprout, you will have the oil spitting at you like crazy.

The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

To maximize the flat areas, which get the most crispy surface area, cut your Brussels sprouts in half. If your Brussels sprouts are very small, you can leave them whole (and if they are very large, quarter them).

Roast 'em! Our two rules: place and space! Place them cut side down to create that slightly crunchy exterior and soft interior. Space them out evenly so they don't steam–a crowded sheet pan party is not where your brussels want to be.

They have 3-5 grams of fibre per cup, and at 25 calories per 1/2 cup cooked. Brussels sprouts are one of those foods that will make you feel full for longer. All these reasons make it a good option to include it in your diet to reduce weight. Fried Brussels sprouts have become a menu staple — and for good reason.

If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).

In a pot with 1 inch of water and a lid, a steamer, or a microwave, steam sprouts for 5 – 8 minutes, or until bright green. In a medium pan, melt coconut oil over medium heat. Add Brussels sprouts, salt and cook, stirring occasionally, for 5 – 10 minutes, or until outsides are a deep, rich brown.

Without oil, Brussels don't brown and soften—they dehydrate. Its also possible that they simply need more time in the oven. Cooking times vary depending on their size. A cooked Brussels sprout should be pierced easily with the tip of a sharp knife.

Should I cut brussel sprouts in half before blanching? ›

Prepare the vegetables: leave them whole or cut them in half if large, then blanch them in salted boiling water until crisp-tender (al dente), about 4 min. Drain well, then serve.

In my opinion, frying brussels sprouts creates the best flavor while roasting comes in a close second. If you prolong the cooking process and/or overcook these little cabbages, they will chemically transform into sulphuric mush.

These spots eventually turn darker in color and the leaf dies. Because of the whitish patches of mildew it is sometimes confused with powdery mildew or gray mold. Remember that Downy Mildew appears down on the underside of the leaf, while powdery mildew is on top of the leaf too.

Without oil, Brussels don't brown and soften—they dehydrate. Its also possible that they simply need more time in the oven. Cooking times vary depending on their size. A cooked Brussels sprout should be pierced easily with the tip of a sharp knife.

The usual cause is poor soil, lack of growth and especially the use of non-hybrid cultivars. Only hybrid cultivars can be relied on to produce firm sprouts. Excessive nitrogen fertiliser is not implicated in loose sprout formation.

Moisture is the enemy of crispiness. There's nothing wrong with soft and chewy Brussels, but if your goal is the type of crispy Brussels that they're serving at your favorite bistro you MUST thoroughly dry the surface of the sprouts before sautéing and/or roasting them. If they are wet they will steam instead of crisp.

Watering just right is key to preventing mushy Brussels Sprouts leaves. It's like a dance with nature—know the steps. Water thoroughly until it drains from the bottom, then let it be. Overwatering is a no-go; it's the fast track to Soggyville.