Marilyns Treats

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Fried Brussels Sprouts with Honey Sriracha Glaze

Recipe Archive· Veggies

Kids hate veggies? Make them ASK to eat their veggies by serving these Fried Brussels Sprouts with Honey Sriracha Glaze! Simmer then FRY to bring out the flavor of honey and mild heat of sriracha.

Fried Brussels Sprouts with Honey Sriracha Glaze

Kids hate veggies?

Make them ASK to eat their veggies by serving these Fried Brussels Sprouts with Honey Sriracha Glaze.

Simmer then fry your brussels sprouts to bring out the flavor of honey and mild heat of sriracha.

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 aroma from permeating the fridge.

Leave out the Sriracha if spicy is an issue.

these are the INGREDIENTS you will need:

  • 3 tablespoons Olive Oil, for frying
  • 1 pound Brussels Sprouts Dry, Trimmed And Halved At Room Temperature (Not Refrigerated Or Damp)
  • 1 regular Red Fresno Chili, thinly sliced

FOR THE HONEY SRIRACHA GLAZE:

  • 1 teaspoon Vegetable Oil
  • 1 clove Garlic, minced
  • 1/3 cup Honey
  • 1 Tablespoon Sugar
  • 2 Tablespoons Lemon Juice, plus the zest
  • 2 Tablespoons Rice Vinegar
  • 2 Tablespoons Sriracha
  • 1 teaspoon Kosher Salt To Taste

these are the INSTRUCTIONS for preparation:

  • 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 1/2 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.

NOTES:

The temperature of the oil is very important. If the temperature is low or the Brussels Sprouts are cold or damp, it will bring the temperature down too low and the sprouts will be soggy, not crispy!

Brussels sprouts boast high levels of many nutrients and have been linked to several health benefits.

Brussels sprouts are especially rich in vitamin K, which is necessary for blood clotting and bone health.

They’re also high in vitamin C, an antioxidant that helps promote iron absorption and is involved in tissue repair and immune function.

Eating Brussels sprouts as part of a diet rich in fruits and vegetables can help supply the antioxidants your body needs to promote good health.

Some studies show that the compounds found in Brussels sprouts may even decrease the risk of cancer.

Brussels sprouts are high in fiber, which can promote regularity, support digestive health and reduce the risk of heart disease and diabetes.

Brussels sprouts are high in vitamin K, a nutrient important for blood clotting and bone metabolism.

The fiber and antioxidants in Brussels sprouts may help keep your blood sugar levels stable.

Brussels sprouts are a good source of ALA omega-3 fatty acids, which can reduce inflammation, insulin resistance, cognitive decline and blood triglycerides.

Brussels sprouts are high in antioxidants and contain compounds that may help lower levels of inflammation.

Brussels sprouts are high in vitamin C, an antioxidant that’s important for immune health, iron absorption, collagen production and the growth and repair of tissues.

Brussels sprouts are simple to prepare and you can enjoy them in a variety of delicious side dishes and main courses.

Adding Brussels sprouts to a balanced diet that’s rich in fruits, vegetables and whole grains has the potential to make a major positive impact on your health.

Do I sound like a snake oil salesman? Maybe.

But this readily available vegetable is one you want to serve on a regular basis.

Adding honey and sriracha doesn’t hurt the health benefits of the dish.

Actually, the antioxidants found in honey are mostly the same in your Brussels sprouts.

So feel free to serve this recipe to your family without the guilt!

Learn how to Store Greens for later.

Kids hate veggies? Make them ASK to eat their veggies by serving these Fried Brussels Sprouts with Honey Sriracha Glaze! Simmer then FRY to bring out the flavor of honey and mild heat of sriracha.

Fried Brussels Sprouts with Honey Sriracha Glaze

Kids hate veggies? Make them ASK to eat their veggies by serving these Fried Brussel Sprouts with Honey Sriracha Glaze!
5 from 12 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: veggies
Method: Fry
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Adjust Servings: 4
Calories: 179kcal
Author: Marilyn

Ingredients

  • 3 tablespoons Olive Oil, for frying
  • 1 pound Brussels Sprouts Dry, Trimmed And Halved At Room Temperature (Not Refrigerated Or Damp)
  • 1 regular Red Fresno Chili, thinly sliced

FOR THE HONEY SRIRACHA GLAZE:

  • 1 teaspoon Vegetable Oil
  • 1 clove Garlic, minced
  • 1/3 cup Honey
  • 1 Tablespoon Sugar
  • 2 Tablespoons Lemon Juice, plus the zest
  • 2 Tablespoons Rice Vinegar
  • 2 Tablespoons Sriracha
  • 1 teaspoon Kosher Salt To Taste

Instructions

  • 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 1/2 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.

Notes

©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 1(532g) | Calories: 179kcal (9%) | Carbohydrates: 42.7g (14%) | Protein: 5.9g (12%) | Fat: 1.1g (2%) | Saturated Fat: 0.2g (1%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 49mg (2%) | Potassium: 0mg | Fiber: 6g (24%) | Sugar: 29.9g (33%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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Comments

  2. blankClearissa Coward says

    This looks delicious. I am the only person in my family who likes brussels sprouts. I don’t understand it. They like cabbage but not brussel sprouts. Go figure. 🙂 I would love this recipe. TFS

    Reply

    • blankMarilyn says

      I know Clearissa. I am the opposite. I like brussels. I guess sometimes it is the presentation. Thank you for your kindness and thoughts. I am sorry it is taking me so long to answer comments. (And sorry some of these may be generic as I am tiring easily do to meds.) Enjoy your week and thanks for stopping by!

      Reply

    • blankMarilyn says

      You have nothing to lose trying this recipe. It isnt expensive or a lot of work. And if you dont like, the dog will! LOL. I hope you give it a try. Enjoy your week.

      Reply

  4. blankAmy says

    My husband would go nuts over this! He’s always asking me to buy brussels sprouts, and he loves sriracha. Thanks so much for sharing at Sweet Inspiration!

    Reply

    • blankMarilyn says

      I will tell you. Just the look fo brussels turned off my desire to try them. But when I saw these at a restaraunt and gave them a try, I was hooked. I hope you give the recipe a try. Have a great week.

      Reply

  14. blankDean says

    My husband loves brussel sprouts, so I’m sure you can imagine he wasn’t too happy when everyone vetoed brussel sprouts for Thanksgiving dinner. I may owe him, I’m sure he’d love these. 🙂
    Thanks for sharing with us at #MMBH

    Reply

    • blankMarilyn says

      I agree. My mom just took the frozen and boiled them. ugg. These made me a believer that brussels cold be used for dessert! thanks for sharing your story Amy. Have a wonderful week!

      Reply

    • blankMarilyn says

      i spent 60 years hating them. then Jim ordered them once when I caam back from the ladies room. said they were an appetizer. and I believed him. i have loved this recipe since. LOL

      Reply

  30. blankNatalie A says

    I’m a brussels sprouts lover. I can eat them plain and still like them. This glaze sounds amazing. I’m pretty sure I will love this recipe! Thanks for sharing!

    Reply

    • blankMarilyn says

      I was surprised by these sprouts. I have never liked them but agreed to make them for my husband. Of course I gad to taste them and they were awesome! Let me know what you think! Happy thanksgiving.

      Reply

  33. blankMiz Helen says

    Your Honey Sriracha Glaze will sure kick those sprouts up a notch and we will love that! Thanks so much for sharing with Full Plate Thursday and come back to see us real soon!
    Miz Helen

    Reply

  34. blankCarlee says

    We love brussel sprouts, but have never had them like this. Your look and sound amazing! Thanks so much for sharing at Throwback Thursday, now I can’t wait to pick up more brussel sprouts!

    Reply

  36. blankNikki Frank-Hamilton says

    Oh, we love roasted or sauteed brussel sprouts and this honey sriracha glaze sounds so delish! I’ve pinned and yummed it so I can come back to it. Recently we roasted brussel sprouts and took them to my parents for dinner. My mom doesn’t like them, normally. But one taste and she was hooked! LOL I’ll use your recipe next time.

    Reply

  45. blankRegina L. L. Wells says

    We are brussel sprouts NUTS in my house, and this is going into the rotation of recipes! How hot is a Fresno chile? I can eat Sriracha out of the bottle, so if Fresno chiles aren’t psycho hot, I can handle it. If they’re ghost pepper hot, I am a wimp. LOL! Pinned and ready for this dandy of a recipe! Thank you for sharing with #ShareTheJoyLinky, Marilyn! We love your recipes!

    Reply

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