Crispy Restaurant-Style Fried Brussels Sprouts
These crispy, golden-brown Brussels sprouts are the perfect combination of savory, tangy, and sweet. Fried to perfection with shallots then tossed with balsamic vinegar, Parmesan, garlic, and pomegranate seeds, they’re an irresistible crowd-pleaser. Optional toppings like crushed chili flakes or toasted nuts can elevate the dish even more. Perfect as a side dish or a holiday favorite! Follow @mymanabites on Instagram for more delicious recipes!
Tasty Team
Total Time
25 minutes
25 min
Prep Time
5 minutes
5 min
Cook Time
20 minutes
20 min

Total Time
25 minutes
25 min
Prep Time
5 minutes
5 min
Cook Time
20 minutes
20 min
Ingredients
for 9 servings
- 2 qt vegetable oil, for frying
- 3 lb brussels sprouts, stems trimmed, outer leaves removed, halved
- 2 medium shallots, thinly sliced
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh lemon juice
- 2 garlic cloves, minced
- ¼ cup freshly grated parmesan cheese
- 2 tablespoons pomegranate seeds
- ¼ teaspoon crushed chili flakes
- salt and pepper, to taste
Preparation
- Line a baking sheet with paper towels. Heat the vegetable oil in a deep pot or Dutch oven to 400°F (205°C). Pat the Brussels sprouts completely dry with a clean towel to prevent splatter and ensure crispiness.
- Working in batches, carefully fry the Brussels sprouts and shallots in the hot oil. Stir gently with a long-handled metal spider or strainer. Cook for about 3-4 minutes per batch, until golden brown and crispy. Transfer the sprouts to the prepared baking sheet to drain. Reheat the oil to 400°F between batches.
- In a large mixing bowl, toss the fried Brussels sprouts and shallots with balsamic vinegar and fresh lemon juice.
- Add the minced garlic, grated Parmesan, pomegranate seeds, and crushed chili flakes. Be sure to add the toppings right before serving to maintain freshness and crunch.
- Season lightly with salt and pepper, toss to coat evenly, and serve immediately.
- Enjoy!
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