These Crispy Restaurant Style Brussels Sprouts are crispy on the outside, tender on the inside, and packed with so much flavor. If you’ve ever had crispy Brussels sprouts at a restaurant and wondered how to achieve that perfect crunch at home, then this recipe is for you!
These sprouts are a game-changer! Whether you serve them alongside your favorite meal or snack on them straight from the pan, regardless, they will be a hit. It’s like bringing restaurant-quality flavors to your kitchen!
WHY YOU’LL LOVE THIS BRUSSELS SPROUTS RECIPE
- These Brussels Sprouts are crispy on the outside and tender on the inside!
- The vinaigrette is versatile, it can also be used on salads or wraps!
- These are super easy to make with simple ingredients.
- This recipe is great for when you want to make something that will surely impress guests.
- Steakhouse side dish recipe made at home.
QUICK TIP
- Pat the Brussels sprouts completely dry before frying to avoid crazy splattering.
- Use a high-smoke point oil like canola oil, avocado oil, or vegetable oil.
- Give the brussels sprouts space to crisp up instead of steaming. If you add too many to the pot at a time they will steam and become soggy instead of crispy.
- Make sure your oil is hot enough. Your oil will need to be around 350-375°F before dropping your brussel sprouts.
- Fry in batches to prevent overcrowding, sogginess and ensure even crispiness.
- After frying, drain on a wire rack paper to avoid letting them sit in their own oil.
- Cook the bacon ahead of time, chop and set aside.
- Use fresh orange and lemon juice for the sauce, it will taste 10x better!
- Let the vinaigrette and sauce sit a bit so the flavors really have a chance to come together.
FAQ
CAN I MAKE THESE AHEAD OF TIME?
You can but I do not recommend it. These are best served immediately after cooking. You can however, prepare the brussel sprouts by getting them cut up prior. You can also prepare both the sauce and vinaigrette.
WHY ARE MY BRUSSELS SPROUTS SOGGY?
Likely due to overcrowding the pan, using too much oil, or not roasting at high heat can cause them to steam instead of crisp up.
CAN I USE FROZEN BRUSSELS SPROUTS?
Eh, I don’t recommend it. Mainly because you will have to thaw them first, then pat completely dry to eliminate as much liquid as possible for maximum crispiness. If you decide to use frozen, just make sure you thaw and pat them dry before frying.
HOW DO I STORE THESE CRISPY RESTAURANT STYLE BRUSSELS SPROUTS?
Once cooled, they can be stored in an airtight container in the fridge for up to 2- 3 days. Reheat in an air fryer or oven for the best texture.
WHAT ARE SOME OTHER WAYS THAT I CAN COOK BRUSSELS SPROUTS?
- Sautéed: Heat oil or butter in a pan over medium-high heat. Cook halved Brussels sprouts for about 8-10ish minutes, stirring occasionally, until caramelized and tender.
- Steamed: Place Brussels sprouts in a steamer basket over boiling water. Cover and steam for about 5-7 minutes until fork-tender.
- Grilled: Toss Brussels sprouts in your desired oil then thread onto skewers or use a grill basket. Grill over medium heat for about 10 minutes, turning occasionally.
More Sides!
- Broccoli Cheddar Mac and Cheese
- Honey Butter Cornbread
- Honey Roasted Sweet Potatoes
- Creamy Skillet Corn
Questions about these Crispy Restaurant Style Brussels Sprouts? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Crispy Restaurant Style Brussels Sprouts
Ingredients
For the Brussels Sprouts
- 2 lbs Brussels Sprouts, trimmed, outer leaves removed, halved, washed and pat dry (4 Cups)
- 1 lb Cooked Bacon, Chopped (or Pancetta)
- Canola Oil for Frying, enough to fill a 2.5qt sauce pot ¾ of the way full (About 2-3ish Cups, start with 2)
Citrus Cream Sauce
- 1 Cup Sour Cream
- ¼ Cup Juice from 1 Orange
- 2 Teaspoons Lemon Juice
- Kosher Salt and Black Pepper, as needed
- ½ Teaspoon Orange Zest
Smoked Honey Vinaigrette
- ½ Cup Avocado Oil
- ¼ Cup Honey
- 2-3 Dashes Liquid Smoke
- 1 Tablespoon Dijon Mustard
- ½ Cup Sherry Vinegar
- 1 Shallot, Rough Chop
- 2 Cloves Garlic, Rough Chop
- Kosher Salt and Black Pepper, as needed
Instructions
- Combine sour cream, juice of 1 orange, lemon juice, orange zest, kosher salt and black pepper covered in a jar and place in the fridge to give the flavors some time to combine until needed.
- In a blender combine the avocado oil, honey, liquid smoke, dijon mustard, sherry vinegar, shallots, and 2 cloves of garlic.
- Blend until fully mixed. Add kosher salt and black pepper to taste. Place in the refrigerator until needed.
- Over medium heat (350 F-375 F) in a 2.5qt sauce pot fill about ¾ of the way full with canola oil.
- Fry the brussels sprouts in batches to prevent overcrowding, sogginess and ensure even crispiness.
- Drain on a paper towel.
- Stir dressing, if it has separated, pour some of the smoked honey dressing over the Brussels sprouts a little at a time. Sprinkle bacon on top and gently mix until sprouts and bacon are coated. Season with salt and pepper to taste, as needed.
- For individual servings, place a little of the citrus cream sauce as a base on the plate and top with Brussels Sprouts. Enjoy!
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