More Breadcrumbs

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

[Photographs: J. Kenji Lopez-Alt]

Read more: The Food Lab's Thanksgiving: Fry Your Brussels Sprouts!

  • Yield:serves 8 to 10
  • Active time: 20 minutes
  • Total time:20 minutes
  • Rated: 4.6666666666667

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.

This Recipe Appears In
The Food Lab's Thanksgiving: Fry Your Brussels Sprouts! The Food Lab: My Favorite Brussels Sprouts Recipes

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

Comments
ADD A COMMENT

Add a rating with your comment:

Comments can take a minute to appear—please be patient! Some comments may be held for manual review.

PREVIEW YOUR COMMENT