Kids hate veggies? Make them ASK to eat their veggies by serving these Fried Brussels Sprouts with Honey Sriracha Glaze. Crispy and sweet this recipe made me a believer. My family couldn’t believe I passed up dessert for a second helping of veggies! Now if I could get the left overs from permeating the fridge. Leave out the Sriracha if spicy is an issue.
No more begging the kids to eat their veggies by serving this SECRET RECIPE! #veggies #honey #brusselsClick To Tweet
- Olive Oil, For Frying
- 1 pound Brussels Sprouts, Dry, Trimmed And Halved At Room Temperature (Not Refrigerated Or Damp)
- 1 Red Fresno Chili, Thinly Sliced
- FOR THE HONEY SRIRACHA GLAZE:
- 1 teaspoon Vegetable Oil
- 1 clove Garlic, Minced
- ⅓ cup Honey
- 1 Tablespoon Sugar
- 2 Tablespoons Lemon Juice, Plus The Zest
- 2 Tablespoons Rice Vinegar
- 2 Tablespoons Sriracha
- Kosher Salt To Taste
- Fill a large pot with a few inches of Extra Virgin Olive oil. Fit with a thermometer and heat oil to 400ºF. Meanwhile, make the sauce.
- In a pan, add vegetable oil and garlic over medium heat. Cook for 1–2 minutes until garlic is barely golden. Add honey and the sugar and then lemon juice, zest and rice vinegar. Whisk together and simmer for 2–3 minutes until slightly thickened.
- Whisk in the Sriracha and remove from heat. Season to taste with kosher salt.
- When the oil is 400ºF, add ½ of the Brussels sprouts and turn the heat to high. Stir sprouts while they are frying. When they float to the top and have a nice golden brown color, about 3 minutes, remove them with a slotted spoon and transfer them to a paper-towel-lined sheet tray. Sprinkle lightly with kosher salt and bring oil temperature back to 400ºF. Add remaining half of the sprouts to the oil and repeat the process, adding the chilis in the last minute of frying the second batch.
- Add all of the sprouts and chili to a bowl and drizzle with the sauce right before serving hot.