Fried Brussels Sprouts with Smoky Honey Aioli.
I did something fabulous with Brussels sprouts.
Or something sacrilegious, depending how you feel about it. But we’re BFFs. So you’ll probably be into it. Or get into it.
So we have a new restaurant here and it’s owned by the same people as one of my all-time favorite restaurants. When we were there for the first time a few weeks ago, one of the specials happened to be fried Brussels sprouts and I didn’t even hesitate before practically shouting YES WE WANT THEM! to the server. Shocking. I know. You know me and Brussels sprouts right now.
Obviously our affair was only going to ramp up if the little things were freaking fried.
I’ve been craving them ever since. I mean… who wouldn’t?
This reminded me of the time that I decided that we needed to eat more vegetables, so I battered and fried broccoli and cauliflower florets after seeing Giada do it on the food network. This was, like, waaaaaay back in the day (we weren’t even married yet) and we ate them for about a week straight before deciding that we felt like garbage. They were super delicious though and for awhile, we can say that I consumed broccoli on a daily basis.
Because, hey, I did. Not a lie.
Things are different on this side of the fence now though. We know that I’m flipping my lid over Brussels sprouts in all of their plain glory. I won’t go as far to eat them simply steamed, but I also don’t need bacon or cheese to consume them. And that is a huge feat. Something to brag about. Something very adult-like and very not me. Nevertheless… it thrills me. For real.
I have to say though that the star of this show is this little makeshift aioli. I sort of knew that would happen given that I’d adore the sprouts either way, but this stuff is nuts. I have eaten a few other roasted veggies with it since and it’s my new favorite dipping sauce. It is making almost everything in my life better.
Almost. Like what if I added bacon to it?
Fried Brussels Sprouts with Smoky Honey Aioli
Ingredients
- 1 pound brussels sprouts, stems removed and cut in half
- 3 to 4 tablespoons flour
- vegetable oil for frying
- salt + pepper
smoky honey aioli
- 2/3 cup mayonnaise
- 1 garlic clove, minced
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1/2 lemon, juiced
- 1/2 teaspoon bourbon smoked paprika
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- If the sprouts are large, cut them into quarters. You don’t want the pieces to be too big and flakey because they will just hold oil. Toss them with the flour.
- Heat the oil in a large saucepan over medium heat. When it reaches 375 degrees F, add the brussels sprouts to the oil in small batches. Fry until golden and crispy, about 2 to 3 minutes. Remove the sprouts with a slotted spoon and let them drain on a paper towel. Sprinkle with salt and pepper. Repeat with remaining batches. Serve immediately with the dipping sauce.
smoky honey aioli
- Whisk all ingredients together in a large bowl until combined. Serve immediately.
Did you make this recipe?
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I appreciate you so much!
I really don’t know what’s better than crispy sprouts. Really.
91 Comments on “Fried Brussels Sprouts with Smoky Honey Aioli.”
FRIED brussels sprouts?! I’d like an enormous plateful of these for dinner, please.
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OMG! Never had deep fried Brussels sprouts. Must try. Although my father has done a nice fried Brussels sprouts, bacon and ginger yummo creation
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Made this for dinner tonight. Delish! And yes, that aioli is friggin’ amazing!!
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I will happily eat Brussels sprouts any which way, but fried is my favorite. These look awesome!
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I had an incredible Brussels Sprouts dish last night at Rustico here in my neighborhood (Arlington, VA) and was browsing to find something to recreate the memory. These look soooooo good!
Where can one find bourbon smoked paprika?
Sarah xoxo
When I was still trying to impress my boyfriend with my cooking ability I made these for him. Brussel sprouts are his favorite and I’ve never really cared for them, but I figured anything fried with aioli can’t be too bad. Definitely worth it, I now love Brussel sprouts and he loved these too.
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Made these tonight and they’re basically the best thing I’ve ever tasted. I made my own mayo and didn’t have smoked paprika so u added a few drops liquid hickory smoke. Omg so so good! Thanks for the recipe!
love it <3 tastyy
tastyy
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my friend order this at our local pub….and i surprised how good it was …but its kind of pricey, and with 2 cocktails you will spend $35 easy…ouch! so i wanted to figure out how to make this and wala! howsweeteats figured it out for me. i added a bit of pancetta and smoke bacon b/c i didn’t have smoked paprika. oh yes, at the pub they add a few chopped pickled onions on top. i “pickled” them in apple cider vinegar and some brown sugar, popped them in the microwave for a few minutes, let it sit for 5 hrs-bam! i made this for Thanksgiving and it was a huge hit and is spent far less than $35 :)
Love these! I generally bake mine vs frying because of the fat, but WHAT A TREAT! OMG these are amazing! The aioli is awesome as well. Small suggestion for the aioli. I had a squeeze bottle of mayo. I assumed by looking at it that was the right amount for the recipe. Added the remainder of the ingredients right into the bottle and shook. Let sit for a day so the flavors could marry then lightly drizzled it over the top. Great thing is, it keeps quite a while and can be used on sandwiches, etc. Anyway, with the drizzle, every now and then you get a lovely hint if the aioli. Amazing! Thanks for a great recipe!
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