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
Fried Brussels Sprouts with Honey Sriracha Glaze
Prep
Cook
Total
Yield 4
Kids hate veggies? Make them ASK to eat their veggies by serving these Fried Brussels Sprouts with Honey Sriracha Glaze!
Ingredients
- 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
- 1/3 cup Honey
- 1 Tablespoon Sugar
- 2 Tablespoons Lemon Juice, Plus The Zest
- 2 Tablespoons Rice Vinegar
- 2 Tablespoons Sriracha
- 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
Note: 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!
Courses Side Dish
This looks SO GOOD! Can’t wait to fix this one soon… thank you for sharing at #FridayFRivolity!! Pinning and tweeting. 🙂
I am glad you like it. Brussels are an all or nothing type of food.
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
Thank you Miz Helen. I am so glad I found your party!
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!
You just have to try these at least once Carlee!
Wow, sounds amazing Marilyn!! What a great way to eat the brussels! Thanks for sharing at You Link It, We Make It – Hope to see you back tomorrow!
I am glad you liked them April!
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.
I would rather be in the hospital than eat brussls. Until these! I could make a meal out of them.
I love brussels sprouts!! Thanks for sharing on the What’s for Dinner link up!
I love to visit!
Oh, yeah, you had me at Sriracha!! Thanks for sharing this with us at Throwback Thursday this week!
Mollie
you are welcome Mollie!
Oh my goodness this glaze is divine!
Thanks Sandra!
A nice twist on Brussels sprouts. Glad you posted this.
Thanks Michelle!
I don’t have a problem with kids eating veggies, but I think they would really enjoy this! Thanks for sharing. Pinning 🙂
I never did either except for brussels. thanks!
I’ve always loved the combo of sweet and spicy–what a unique and wonderful idea for brussels sprouts!
–G
http://gingerwroot.com
Thank you Ginger. Sweet and spicy are wonderful together. They are as good as sweet and salty! Hope you give these a try!
What a great summer side dish! YUM! 🙂
I would love for you to add this to my Recipes and Crafts Facebook Group: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Thank you Jeas. You have to try this one.
I love Brussels sprouts. You can doctor them up in so many ways. These look so yummy.
Hugs,
Bev
Thank you Bev for sharing your thoughts.
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!
You are too kind Regina. This is as spicy as you want to make. I can’t tolerate extra spicy any more, so I make this when I need a good cry!
Yum, I love brussel sprouts. I will have to try this!
I hope you enjoy it Sara.
I love Brussels. Thanks for sharing with us at Family Joy Blog Link Up Party this week!
I am glad I made something you like! Thanks.
I love brussels sprouts & this recipe looks fabulous, Pinned 🙂
It tastes MUCH better than it looks and smells! 😉