Fried Brussels Sprouts Recipe
by Sommer Collier — last updated on Mar 24, 2026 
My fried brussels sprouts recipe is my favorite way to make a crispy, veggie-packed side at home. I fry tender Brussels sprouts until they’re golden and crunchy, then toss them with garlic and simple seasonings for bold, restaurant-worthy flavor. This easy side dish comes together in under 30 minutes and is always a crowd favorite.
This Brussels sprouts recipe might technically be a side dish, but it definitely steals the show. You get that perfect crunchy restaurant goodness at home, and boy, are these irresistibly delicious. The biggest difference is that instead of using a deep fryer like most restaurants do, I make these sizzle in oil on the stovetop. So, not only are they golden and crispy on the outside, they are perfectly tender on the inside. I toss these with a simple seasoning that delivers big flavor, and serve them as is or pair them with a protein and another comforting side, like steamed potatoes, for a satisfying meal.
Kristyn – ⭐⭐⭐⭐⭐ These are seriously the best!! Love the many ways you can eat brussels sprouts, but this way is my favorite, especially because of the balsamic glaze!
Table of Contents
Sommer’s Recipe Highlights
Perfect Texture – These Brussels sprouts come out irresistibly crispy and crunchy on the outside and tender on the inside. Every bite has the perfect balance of flavors and textures, that make these sprouts hard to stop eating. I believe this can only be achieved through frying in oil. Air fryer brussels sprouts are great, but they don’t have the same ultra crispy texture.
Vegan and Gluten-Free – This recipe is naturally vegan and gluten-free, making it the perfect treat for anyone with food intolerances. Win!
Quick and Easy – With just a handful of simple ingredients and minimal prep time, you can cook these sprouts up in under 30 minutes, like my braised brussels sprouts.
Key Ingredients and Tips
- Brussels sprouts – I recommend using fresh, not frozen sprouts for the best results. Make sure to wash them really well, then dry them thoroughly so they don’t pop in the oil.
- Vegetable oil – To get these really crunchy and crispy, I always go for vegetable oil, peanut oil, or light olive oil. It needs to me hot, so the sprouts fry up crisp, nit soggy.
- Garlic salt – Of course, you can use regular sea salt, but garlic salt just adds sooo much flavor.
- Balsamic glaze – For a sweet and tangy finish, I love to drizzle on either homemade or store-bought balsamic glaze.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Prep – Before I start making these sprouts, I heat up the oven to 200 degrees Fahrenheit. This is to act as a warmer to keep the sprouts hot before serving. Then, I add the oil into a skillet, and I heat it up using a thermometer so that it reaches 375-400 degrees Fahrenheit.
Trim the sprouts – While the oil is heating up, I cut the stems off the sprouts and slice them in half. Remove any leaves they are brown or wilty.
Fry in batches – Once the oil is ready, I carefully place the sprouts into the oil and fry them up in batches. If the temperature drops, adjust the heat to keep it right around 350.
Make ’em golden and crispy – Oh, and be careful when frying these! The oil tends to pop, but in about 2-3 minutes they’ll be perfectly golden and crispy and ready to remove.
Drain and season – I always use a skimmer to remove the sprouts. This also helps drain any excess oil. Then I place them on a plate and season them with garlic salt.
Drizzle on the sauce – Right before I’m ready to serve these up, I drizzle some balsamic glaze over the crispy sprouts.
Expert Tips
Always prep properly, and that means first trimming the ends and removing any discolored outer leaves. Then, halve the larger sprouts to ensure even cooking. After washing, ensure the sprouts are completely dry before frying to avoid oil splatter. Choose oils with a high smoke point, such as vegetable oil, avocado oil, or peanut oil, for crisp results.
Recipe Variations
- Spicy – Add red pepper flakes for extra heat.
- Bacon – Toss the Brussels sprouts with crumbled fried bacon bits for some texture.
- Pine nuts – For extra crunch, sprinkle on some toasted pine nuts.
Serving Suggestions
These perfectly crispy orbs make the most delicious appetizer, snack, and side dish. Here are some of my favorite ways to enjoy them:
- Drizzle them with balsamic glaze or hot honey.
- Serve them alongside my homemade magic aioli for a great dipping sauce.
- Pair them with this flap meat steak or this roasted honey garlic pork tenderloin.
Storing
Place leftovers in an airtight container and store in the refrigerator for up to 3 days. Reheat in an air fryer for 5-7 minutes at 375 degrees Fahrenheit or in a saucepan over medium heat.
Frequently Asked Questions
That’s a great question. If you add too many sprouts into the pan, then the oil temperature will drop and the sprouts won’t crisp up like you want them to. A low-temperature oven will keep the first batches warm while you fry the rest.
Not a great idea. Fresh sprouts will hold their firm texture as they fry. Frozen sprouts will be mushy on the inside. Ask me how I know…
No, that’s a bad idea, too. The whole point of this recipe is a crunchy, flaky finish. If you freeze them, you remove all that goodness.
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More Comforting Side Dishes
Fried Brussels Sprouts Recipe
Video
Ingredients
- 2 pounds Brussels sprouts halved
- 4-5 cups vegetable oil or peanut oil
- 2 teaspoons garlic salt
- ¼ cup balsamic glaze
Instructions
- Preheat the oven to 200 degrees F, to act as a warmer.
- Set a large deep cast iron skillet (or sauce pot) over medium-high heat. Add 1-2 inches of oil to the pan. Place a cooking thermometer on the side of the pan.
- As the oil warm, line a large plate or rimmed baking sheet with paper towels. Trim the stem tip of each sprout and cut them in half. Leave the cut-stem attached so the Brussels leaves hold together.
- Wait until the oil reaches 375-400 degrees F. Working in 4 small batches, use a spider skimmer with a long handle to gently lower one-quarter of the Brussels Sprouts into the hot oil.
- Quickly step back… They might pop in the first 10 seconds, as the internal moisture hits the oil. Then as the popping slows, gently stir the Brussels and let them fry 2-3 minutes until golden brown.
- Use the skimmer to move the Brussels Sprouts to the holding plate. Sprinkle generously with garlic salt. Then repeat three more times. Move the plate/try to the warm over to keep crispy until ready to serve.
- Serve warm with a drizzle of thick balsamic glaze over the top!
Not made yet
thank you, yes would have assumed these require a fryer, I great to be able to make them in a skillet, and nice too to be able to make these at home
My family enjoyed this Crispy Brussel Sprouts recipe so much. It is so easy to make and satisfyingly good. Would love to try it again.
These are seriously the best!! Love the many ways you can eat brussels sprouts, but this way is my favorite, especially because of the balsamic glaze!
this recipe is amazing and I love brussel sprouts, especially when they are crispy like this. thank you so much for sharing
Crispy and so delicious – wonderful recipe, everyone in my family loved them!
Just made this and WOW!! Delicious. Just be warned that the vegetable oil WILL make a mess when frying. Other than the clean up… 🧼 I give this recipe a 5/5 ⭐️⭐️⭐️⭐️⭐️
Super awesome!!! Even better than restaurant versions. I skipped the balsamic and served them with a spicy dipped sauce. I will definitely be making these again.
This is really amazing! Such a delicious side dish! Everyone at my house loved it.
The best crispy Brussels that I have found
What an amazing brussels sprouts Sommer…and it looks soo good & more crispy as well….am can’t wait to try it…Thanks for sharing a beautiful recipe….!
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