Easy Michael Symon Fried Brussel Sprouts Recipe Everyone Loves

Brussels sprouts transform ordinary meals into extraordinary culinary experiences with their unexpected charm and robust flavor profile.

These miniature cabbage-like vegetables bring a delightful crunch and nutty essence to any plate.

Compact yet powerful, brussels sprouts challenge traditional vegetable perceptions with their versatile cooking potential.

Professional chefs and home cooks appreciate their ability to absorb seasonings and develop complex taste dimensions.

Roasting, frying, or sautéing unlocks their hidden potential, creating delectable caramelized edges that tantalize taste buds.

Strategic preparation elevates these tiny green gems from mundane to magnificent, turning skeptical diners into enthusiastic fans.

Prepare to revolutionize your vegetable game with a technique that transforms humble sprouts into a culinary masterpiece: Brussels sprouts are about to become your new kitchen obsession.

Why Michael Symon’s Fried Brussels Sprouts Pop

• Savor Crispy Crunch: These brussels sprouts transform from ordinary to extraordinary with a deep-frying technique that creates an irresistibly golden, crisp exterior while maintaining a tender inner core.
• Quick Flavor Explosion: Michael Symon's recipe delivers a bold taste adventure in just 23 minutes, combining sweet maple syrup, tangy lime juice, and spicy chiles for a complex and exciting flavor profile.
• Master Simple Gourmet Cooking: Home cooks can easily elevate a humble vegetable into a restaurant-quality side dish using basic ingredients and straightforward frying techniques, making sophisticated cooking accessible to everyone.
• Versatile Party Pleaser: Perfect for casual gatherings or as a show-stopping appetizer, these brussels sprouts appeal to both vegetable lovers and skeptics with their addictive combination of crispiness, sweetness, and heat.

What You Need for Crispy Brussels Sprouts

• Brussels Sprouts: Fresh, crisp vegetables that are the star of the dish, creating a delightful crispy texture when fried.
• Vegetable Oil: High-heat oil perfect for deep frying, ensuring even and crisp cooking of the brussels sprouts.
• Shallots: Mild, sweet onion-like ingredient that adds a delicate, sophisticated flavor to the dish.
• Chiles: Spicy element that brings heat and excitement to the brussels sprouts, adding a kick of flavor.
• Maple Syrup: Sweet, rich syrup that creates a glossy coating and balances the savory and spicy elements.
• Lime Juice: Bright, acidic ingredient that adds freshness and helps cut through the richness of the fried sprouts.
• Salt: Essential seasoning that enhances and brings out the natural flavors of all ingredients.

Frying Steps for Symon’s Signature Dish

Step 1: Prepare the Cooking Oil

Heat 2 inches of oil in a heavy-bottomed saucepan over medium-high heat until it reaches 360 degrees Fahrenheit using a cooking thermometer.

Step 2: Fry the Brussels Sprouts

Carefully add 1/3 of the brussels sprouts into the hot oil. Cook for 2-3 minutes, turning occasionally, until they become crispy and golden brown.

Step 3: Drain and Season Initial Batch

Transfer the fried sprouts to a paper towel-lined tray using a slotted spoon. Sprinkle with salt immediately after removing from oil.

Step 4: Continue Frying Remaining Sprouts

Maintain oil temperature at 360 degrees Fahrenheit between batches. Repeat the frying process with the remaining brussels sprouts.

Step 5: Crisp the Aromatics

Fry shallots and chiles in the oil for 1-2 minutes until they slightly wrinkle and darken. Remove and place on the same plate with the brussels sprouts.

Step 6: Create the Flavor Dressing

• Maple syrup
• Lime juice

Toss the fried brussels sprouts, shallots, and chiles in the mixture, ensuring even coating.

Step 7: Final Seasoning and Serving

Add additional salt to taste if desired. Serve the dish immediately while hot and crispy.

Tips for Golden, Crunchy Texture

• Salvage Burnt Edges: Trim any blackened or overly charred Brussels sprouts ends before cooking to ensure a clean, appetizing appearance.
• Layer Flavor Strategically: Add shallots and chiles last to prevent burning, creating depth without bitterness.
• Control Oil Temperature: Keep consistent heat between 350-375°F for maximum crispiness without greasy residue.
• Pat Dry Thoroughly: Remove excess moisture from Brussels sprouts using clean kitchen towels to guarantee perfect golden-brown exterior.
• Avoid Overcrowding: Space sprouts evenly in the pan, allowing each piece room to crisp independently and prevent steaming.

How to Keep Them Crispy After Storage

• Vacuum Sealing: Lock in freshness by using a vacuum sealer to remove air completely, preventing moisture and freezer burn. Place cooled Brussels sprouts in vacuum-seal bags, ensuring they're in a single layer for even preservation. This method keeps them crispy and flavorful for up to 3 months.
• Quick Refrigeration: Transfer leftover fried Brussels sprouts to a glass container with a tight-fitting lid immediately after cooling. Spread them in a single layer to maintain crispiness and prevent sogginess. Consume within 2-3 days for optimal taste and texture.
• Freezer Prep: Arrange cooled Brussels sprouts on a baking sheet lined with parchment paper, freeze for 1 hour until solid. Transfer frozen pieces to a freezer-safe zip-lock bag, removing as much air as possible.

Creative Flavors for Fried Brussels Sprouts

• Spicy Maple Crunch: Add extra red pepper flakes or diced jalapeños for a fiery kick, enhancing the brussels sprouts' crispy texture with bold heat.
• Smoky Bacon Fusion: Sprinkle crispy chopped bacon bits over the fried brussels sprouts before tossing in the maple-lime mixture, creating a savory and sweet flavor combination.
• Herb-Infused Sensation: Incorporate fresh chopped herbs like thyme or rosemary into the oil during frying, imparting an aromatic depth to the crispy vegetables.
• Parmesan Garlic Blast: Grate fresh parmesan cheese and roasted garlic over the brussels sprouts just before serving, adding a rich and tangy layer of complexity to the dish.

A Crispy Close to Symon’s Sprouts Recipe

Crispy Brussels sprouts dance with zesty lime and sweet maple, creating Michael Symon’s culinary masterpiece.

Sizzling oil transforms humble vegetables into a crave-worthy delicacy that challenges traditional side dish expectations.

Golden-brown edges provide perfect crunch against tender interiors, while shallots and chiles add complex flavor dimensions.

Mediterranean-inspired techniques elevate this simple recipe into a restaurant-quality experience.

Savor each bite, share this recipe with curious friends, comment on its deliciousness, and spread the joy of unexpected vegetable delight.

Michael Symon Fried Brussel Sprouts Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 23 reviews

• Total Time: 23 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Michael Symon’s fried brussels sprouts bring zesty Cleveland charm to your table. Crispy leaves caramelize with smoky bacon and tangy vinegar, creating an irresistible side dish that elevates simple vegetables into a crave-worthy culinary experience you won’t forget.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 pound brussels sprouts, halved lengthwise (4 cups)
• 3 small shallots, peeled and thinly sliced into rounds (0.5 cup)
• 2 Fresno or red finger chiles, thinly sliced into rounds (0.33 cup)

Seasonings and Liquids:

• 2 tablespoons fresh lime juice
• 1 tablespoon maple syrup or honey
• Kosher salt

Cooking Ingredient:

• Vegetable oil, for frying

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat 2 inches (5 centimeters) of vegetable oil in a heavy-bottomed saucepan over medium-high heat until the temperature reaches 360 degrees Fahrenheit (182 degrees Celsius).
2. Carefully lower one-third of the brussels sprouts into the hot oil, ensuring they are fully submerged. Fry for 2-3 minutes, turning occasionally to ensure even browning and crispiness.
3. Use a slotted spoon to transfer the fried brussels sprouts to a paper towel-lined tray, allowing excess oil to drain. Immediately sprinkle with kosher salt.
4. Maintain the oil temperature at 360 degrees Fahrenheit (182 degrees Celsius) between batches, repeating the frying process with the remaining brussels sprouts.
5. In the same hot oil, fry the shallots and chiles for 1-2 minutes until they slightly wrinkle and develop a deeper color. Remove with a slotted spoon and place alongside the brussels sprouts.
6. In a large mixing bowl, whisk together maple syrup and fresh lime juice to create a vibrant dressing.
7. Add the fried brussels sprouts, shallots, and chiles to the bowl, gently tossing to ensure every piece is evenly coated with the tangy-sweet mixture.
8. Taste and adjust seasoning with additional salt if needed. Serve immediately while the brussels sprouts are still crisp and warm.

Notes

• Perfectly crisp Brussels sprouts come from frying in small batches to prevent overcrowding and maintain high oil temperature.
• Immediate salting right after frying locks in flavor and helps seasoning adhere to the hot, freshly fried sprouts.
• Careful monitoring of shallots and chiles ensures a delicate wrinkle and rich, deep coloration without burning.
• Oil temperature matters critically for achieving golden, crunchy exteriors without greasy residue.
• Drain fried ingredients on paper towels to remove excess oil and preserve textural integrity.
• Timing is everything when working with small, delicate ingredients that can quickly transform from golden to burnt.
• Let each batch rest briefly between frying to maintain consistent heat and optimal crispiness.
• Use a spider strainer or slotted spoon for precise ingredient removal and minimal oil retention.
• Season immediately while ingredients are hot to maximize flavor absorption and seasoning adherence.
• Experiment with oil temperature by testing a single piece before committing to full batches.

• Prep Time: 20 minutes
• Cook Time: 3 minutes
• Category: Appetizer, Snacks
• Method: Frying
• Cuisine: British

Nutrition

• Serving Size: 4
• Calories: 130 kcal
• Sugar: 4 g
• Sodium: 220 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 16 g
• Fiber: 3 g
• Protein: 3 g
• Cholesterol: 0 mg