Fried Brussels Sprouts

Here’s how to convert the haters.

  • Serves

    serves 4

  • Cook

    30 minutes


By Sara Gore

Updated on November 16, 2021

The way to win over Brussels sprout haters? These crispy sprouts from Sara Gore, co-host of NBC’s New York Live. Quick-fry the brassicas, then dress them in a sweet-and-sour sauce of honey and balsamic. Fried shallots, walnuts, and Parmigiano-Reggiano bring texture and flavor, and a dose of lemon zest ties it all together.


  • 14 cup balsamic vinegar
  • 14 cup olive oil
  • 1 Tbsp. honey
  • 1 tsp. Dijon mustard
  • 4 small shallots, thinly sliced crosswise into rings
  • Kosher salt and freshly ground black pepper
  • Vegetable oil, for frying
  • 1 lb. Brussels sprouts, trimmed and quartered
  • 1 Tbsp. all-purpose flour
  • 14 cup finely chopped flat-leaf parsley
  • 14 cup dried cranberries
  • 14 cup freshly grated Parmigiano-Reggiano
  • 14 cup walnuts, toasted and roughly chopped
  • Finely grated zest of 1/2 lemon


Step 1

In a blender, combine the balsamic vinegar with the olive oil, honey, mustard, and 1 tablespoon of the sliced shallots and blend until smooth. Season the sauce with salt and pepper and scrape into a medium bowl.

Step 2

Pour enough vegetable oil into a 6-qt. saucepan to come 2 inches up the side and heat to 350° on a deep-fry thermometer. Working in batches, fry the Brussels sprouts until golden brown and slightly crisp, 2 to 3 minutes. Using a slotted spoon, transfer the sprouts to paper towels to drain.

Step 3

In a small bowl, toss the remaining sliced shallots, separated into rings, with the flour, then fry until golden and crispy, 1 to 2 minutes. Using a slotted spoon, transfer the shallots to another set of paper towels to drain.

Step 4

In the bowl with the sauce, toss the Brussels sprouts with the sauce, half the parsley, the cranberries, parmigiano, and walnuts. Season the sprouts with salt and pepper and transfer to a platter. Sprinkle the sprouts with the crispy shallots, the remaining parsley, and the lemon zest and serve while hot.

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