Fried Brussels Sprouts With Shallots, Honey, and Balsamic Vinegar Recipe

The Food Lab

Unraveling the mysteries of home cooking through science.

J. Kenji López-Alt
Fried Brussels Sprouts With Shallots, Honey, and Balsamic Vinegar Recipe
*
  • Yield:serves 8 to 10
  • Active time:20 minutes
  • Total time:20 minutes
  • Rated: 4.5
This recipe appears in:
The Food Lab: My Favorite Brussels Sprouts Recipes The Food Lab's Thanksgiving: Fry Your Brussels Sprouts!

[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

  • 3 tablespoons honey
  • 1 tablespoon balsamic vinegar
  • 1/4 cup minced fresh parsley leaves
  • 3 quarts vegetable, canola, or peanut oil
  • 3 pounds brussels sprouts, stems trimmed, outer leaves removed, split in half
  • 3 medium shallots, thinly sliced (about 1 cup)
  • Kosher salt and freshly ground black pepper

Directions

  1. 1.

    Combine honey, balsmic vinegar, and parsley in a small bowl and set aside.

  2. 2.

    Line a rimmed baking sheet with a triple layer of paper towels. In a large wok or Dutch oven, heat oil to 400°F. Add half of brussels sprouts and half of shallots. Oil temperature will drop to around 325°F. Adjust heat to maintain this temperature. Cook, stirring and agitating with a metal spider until brussels sprouts are deep golden brown, about 4 minutes. Transfer to paper towel-lined baking sheet. Reheat oil to 400°F and repeat with remaining sprouts and shallots.

  3. 3.

    Transfer sprouts and shallots to a large bowl and add dressing. Toss to combine, season to taste with salt and pepper, and serve.

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