Fried Brussels Sprouts with Sriracha-Honey Sauce

[Photograph: Blake Royer]

Adapted from Food 52.

Fried Brussels Sprouts with Sriracha-Honey Sauce

About This Recipe

Yield:makes 4 servings
Active time:30 minutes
Total time:35 minutes
This recipe appears in: Dinner Tonight: Fried Brussels Sprouts with Sriracha-Honey Sauce


  • 1.5 pounds Brussels sprouts
  • 2 teaspoons sriracha (or more to taste)
  • 3 tablespoons honey
  • Juice of 1 large lime
  • Salt
  • Vegetable oil to a depth of 2 inches for frying


  1. 1

    Slice off the root end of each sprout and gently peel away the leaves from the heart, collecting them in a large bowl. As needed, continue to trim the root end to free the leaves.

  2. 2

    In a small bowl, whisk together the honey and lime juice. Add half the sriracha and taste, adding more if desired.

  3. 3

    In a large, heavy pot (such as a Dutch oven), heat the oil until a leaf of sprout sizzles vigorously when added. Fry the leaves in batches (they will splatter, so use caution and/or a splatter screen) until crisp and brown. Remove them from the oil with a spider or slotted spoon to drain briefly on paper towels, then toss in a large bowl with plenty of salt. Keep warm in the oven while frying the rest of the sprouts.

  4. 4

    Toss the sprouts with the sriracha sauce (they should be just coated, not drowned and wilting) and serve.


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