I could try to put a Halloween spin on this recipe. I could say it’s scary good, or talk about how you fry them up and then dress them up in a costume—OK, more like a mixture—of honey and Sriracha. I could also make some Red Sox-related reference, like calling this recipe a real winner.
But the truth is much simpler. In actuality, this is just one of those great takes on a vegetable that most people are used to eating the same way. You may have eaten your share of roasted or sautéed Brussels sprouts, but I suspect you’ve never had any that taste like this.
For one, you probably eat your Brussels sprouts halved, little hunks with lots of surface area that caramelizes in a hot pan. In this recipe, you remove the layers like a nesting doll. Trimming the small root releases them so you can peel each individual leaf, which when fried, gets crispy and crunchy and disappears after a moment in your mouth.
There are several versions of this dish floating around the food blogs. The ingredients are always the same, but the quantities vary. The amounts in this version give you salty, sweet sprouts with a pronounced—but not overwhelmingly—spicy kick. They’re frighteningly delicious. (Sorry, I couldn’t resist.)
Crunchy Honey-Sriracha Brussels Sprouts
Serves 3
1 pound Brussels sprouts
Canola oil
Salt
3½ teaspoons honey
2 teaspoons Sriracha
1½ teaspoons lime juice
1. Trim ends of Brussels sprouts and discard tough, outermost layer of leaves. Peel off remaining layers of leaves, continuing to trim ends of sprouts until all that remains is small inner bulb. Transfer leaves and inner bulbs to medium bowl.
2. In heavy-bottomed Dutch oven or saucepan, heat 2 inches canola oil over medium-high heat until it registers 375 degrees with an instant-read thermometer.
3. Transfer half of Brussels sprouts to hot oil. Fry, stirring occasionally with slotted spoon, until edges have turned light brown and leaves appear shriveled, about 6 minutes.
4. While Brussels sprouts are frying, line dinner plate with paper towels. In large bowl, whisk together honey, Sriracha and lime juice.
5. Once Brussels sprouts are finished frying, transfer to paper towel-lined plate and sprinkle with salt. Replace used paper towels with new ones. Repeat frying step with remaining Brussels sprouts.
6. While second batch of Brussels sprouts are frying, transfer fried Brussels to large bowl with honey-Sriracha mixture. Once second batch of Brussels are done frying, transfer to fresh paper towel-lined plate, sprinkle with salt, and add to large bowl. Toss until Brussels are evenly coated. Transfer to serving plate and serve immediately.
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