Crispy Brussels sprouts

By Jerome Robinson
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Want the secret to the best crispy Brussels sprouts!? Roast them until they're blackened and caramelized, then toss with a tangy-sweet balsamic and honey sauce.



  • 4 cups of cut washed Brussels sprouts
  • 1/4 cup honey
  • 1/4 cup balsamic vinaigrette
  • 1 tablespoon salt


This can be done two ways. You can either deep fry them, or you can bake them in the oven. 

To Deep Fry

  1. Place Brussels sprouts in a frying pan with oil on medium heat for five minutes. 
  2. Fry until the outsides are dark and the texture is crispy. 

To Bake

  1. Place Brussels sprouts on a cooking tray and drizzle olive oil around them. 
  2. Cook in the oven at 350°F for about 20 minutes until dark in colour and crispy in texture. 
  3. With a large spoon or tongs, mix it around to make sure all sides get baked evenly. 

To Serve

  1. Place your cooked Brussels sprouts in a large bowl. Add honey, balsamic and salt. Mix until Brussels sprouts are fully coated. 
  2. Serve and enjoy!

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