Crispy Fried Brussel Sprouts with Balsamic Glaze Toasted Pecans

Crispy Fried Brussel Sprouts Balsamic Pecan Perfection

By OliviaAugust 7, 2025

Table of Contents

Recipe Introduction: Transform Your Sprouts!

Fancy a quick and tasty side? Ever wondered how to make fried brussel sprouts that even sprout haters will devour? These are tossed in a tangy sweet balsamic glaze and sprinkled with crunchy toasted pecans.

Sounds good right?

From Brussels Blah to Balsamic Bliss

Brussel sprouts have been grown in Europe for centuries. But they're still thought of as boring. This recipe is easy, taking only 30 minutes total time.

It makes 4 servings. Get ready for a flavour explosion.

Why You'll Love These Sprouts

Honestly, these sprouts are secretly healthy and a total game changer. The toasty pecans add a nutty taste. They're perfect for a fancy dinner or a quick weeknight side.

Let's Talk Ingredients

Ready to get started? You'll need 450g of Brussel sprouts, trimmed and halved. Grab some olive oil, salt, and pepper. Don't forget the star: balsamic glaze and 30g of toasted pecans.

The Secret to Crispy Sprouts

Okay, the trick is not to overcrowd the pan. pan-fried brussel sprouts are the best when they have space to get crispy.

High heat is also key. I'm thinking 350° F/ 175° C .

Level Up Your Side Dish Game

You can also try adding a pinch of red pepper flakes for a kick. Maple syrup is a yummy substitute for balsamic glaze, too. These pecan brussel sprouts are so versatile.

Serving Ideas

These crispy brussel sprout recipe beauties go great with roasted chicken or salmon. They also add a bit of magic to a hearty grain bowl.

My Personal Touch

One time, I burned my pecans. Oops! Now I set a timer and watch them closely. Don't make the same mistake.

So there you have it. A simple recipe that turns humble Brussel sprouts into a star. Enjoy!

Alright, let's get ready to make some fried brussel sprouts ! Forget everything you thought you knew about these veggies. We are about to make something incredible.

Ingredients & Equipment

Let's break down exactly what you need. Don't worry, it's mostly stuff you've already got.

Main Ingredients

1 pound (450g) Brussel sprouts, trimmed and halved. Look for firm sprouts. They should be bright green. Avoid any with yellowing leaves.
2 tablespoons (30ml) olive oil, plus more for frying. Good quality olive oil is key.
1/2 teaspoon (2.5ml) salt. Sea salt or kosher salt are great.
1/4 teaspoon (1.25ml) black pepper. Freshly ground is always best.
1/4 cup (60ml) balsamic glaze. store-bought is fine. Homemade is even better.
1/4 cup (30g) pecan halves, toasted and roughly chopped. Toasting brings out the flavour.

I once tried to use frozen Brussel sprouts. Big mistake! They were mushy and never got crispy. Fresh is definitely the way to go.

Seasoning Notes

The balsamic glaze and pecans are essential . They're what makes this crispy brussel sprout recipe truly special. You can adjust the salt and pepper.

Try adding a pinch of red pepper flakes for heat. A little goes a long way.

For a variation, experiment with maple syrup instead of balsamic glaze. It gives them a nice sweetness.

Equipment Needed

Large skillet or frying pan. Cast iron is my fave.
Slotted spoon or spider.
Paper towels. For draining excess oil.
Small saucepan (if making balsamic glaze).
Baking sheet (For toasting nuts).

Honestly, you don't need anything fancy. If you don't have a slotted spoon, a regular spoon will do. Just be careful! A good frying pan is key to getting pan-fried brussel sprouts .

Are you trying to replicate Longhorn Brussel Sprouts Recipe ? Maybe aiming for a Copycat Long Horn Brussels Sprouts dish? The sweetness of the balsamic and the crunch of the pecans should get you close! If you're looking for an easy brussel sprouts side dish , this recipe is it.

Don't forget those pecan brussel sprouts ! You could even try an Outback Steakhouse Brussel Sprouts copycat, but this crispy brussel sprout recipe is definitely its own thing!

Let's Talk Fried Brussel Sprouts, Shall We?

Alright, let’s get cracking on some delicious , crispy fried brussel sprouts ! I know, I know. Brussel sprouts? Really ? But trust me on this one.

Think of this as the "Full Monty" of Brussel sprout recipes. We're taking these often maligned veggies and turning them into something truly spectacular.

Even your nan will be asking for seconds! Forget those soggy, sad sprouts of Christmas past. We're going for gold!

Did you know that Brussel sprouts are packed with Vitamin C? They're good for you and taste amazing. Now that’s a win-win!

Prep Like a Pro: Mise en Place is Key

First things first, prep time! Get your 1 pound (450g) of brussel sprouts trimmed and halved. Remove any dodgy looking outer leaves.

Honestly, a little organisation here saves you a headache later. 2 tablespoons (30ml) olive oil, salt, pepper, balsamic glaze, pecan.

Boom. Done. Make sure you have your 1/4 cup (30g) pecan halves, toasted and roughly chopped. This adds a nutty crunch that’s chef's kiss .

Safety moment: remember that oil and water don't mix!

Fry-Day: The step-by-step Guide to Crispy Perfection

Okay, here we go!

Prep the Sprouts: Halve your 1 pound (450g) sprouts lengthwise.
Season: Toss with 2 tablespoons (30ml) olive oil, 1/2 teaspoon (2.5ml) salt, and 1/4 teaspoon (1.25ml) pepper.
Heat the Oil: Get about 1/2 inch (1.25cm) of olive oil shimmering in a large skillet (around 350° F/ 175° C ).
Fry in Batches: Don’t overcrowd! Fry for 3- 5 minutes per side until golden.
Drain: Use a slotted spoon to remove and drain on paper towels.
Assemble: Transfer to a bowl, drizzle with 1/4 cup (60ml) balsamic glaze, and sprinkle with 1/4 cup (30g) toasted pecans.

Serve immediately and watch them disappear.

Pro Tips for Epic Brussel Sprouts

Don't Overcrowd: Soggy sprouts are sad sprouts! Fry in batches.
Pat Dry: For extra crispiness, pat the sprouts dry before frying. This is a crispy brussel sprout recipe must!
Toast Your Nuts: It brings out the flavor.

I once tried to rush this and ended up with a pan full of soggy, sad sprouts. Learn from my mistakes!

These pan-fried brussel sprouts are amazing as a side or even a snack. This could be a Longhorn Brussels Sprouts Recipe copycat, inspired by the Outback Steakhouse Brussel Sprouts , but honestly? I think it’s even better.

This easy brussel sprouts side dish is calling your name. You can even call them pecan brussel sprouts !

Recipe Notes for the Best Fried Brussel Sprouts Ever!

Alright, let's dive into some extra bits. These notes will help you nail the crispy fried brussel sprouts recipe every single time.

Honestly, even if you've sworn off sprouts, give this a go. You might just change your mind!

Serving 'Em Up Right

Presentation matters, you know? Plating these balsamic brussel sprouts is easy. Arrange them artfully on a plate. A sprinkle more toasted pecans? Absolutely.

Think about what goes well with these beauties. I reckon roasted chicken would be spot on. So would pan-seared salmon.

Or even a hearty grain bowl. A glass of crisp white wine also hits the spot.

Storing Like a Pro

Got leftovers? No worries. Pop them in an airtight container. They'll be good in the fridge for 3-4 days . I have not tried freezing this crispy brussel sprout recipe , you know.

Reheating? A quick blast in the oven at 350° F ( 175° C) will crisp them up again. A hot pan works well too.

Just watch them so they don't burn. Microwaving? Nah, I wouldn't recommend it.

Remixing the Recipe

Fancy a tweak? Go wild. For a vegetarian twist, make sure your glaze is veggie friendly. If you’re watching the carbs, use a sugar-free balsamic glaze.

Swap ingredients depending on the season. In autumn, butternut squash pairs beautifully. In spring, try adding some fresh herbs. Maybe even some parmesan if you want a bit of Italian flavour.

Nutrition Nitty Gritty

Each serving packs about 220 calories . You also get 5 grams of protein and 5 grams of fiber. Brussel sprouts are packed with vitamins. They are proper good for you.

Remember this dish is not a Longhorn Brussels Sprouts Recipe or a Long Horn Brussel Sprouts Recipe . Also, It isn't exactly like the Copycat Long Horn Brussels Sprouts recipes you may know, but it is in fact unique, and can make you feel like you are eating the Brussel Sprout Recipes Longhorn Steakhouse in a gourmet version.

Ready to give these pan-fried brussel sprouts a whirl? I know you can do it. You'll be whipping up this easy brussel sprouts side dish in no time.

Go on, give it a go. These pecan brussel sprouts are calling your name! It is not the same as the Outback Steakhouse Brussel Sprouts , but it does the trick!

Frequently Asked Questions

Why aren't my fried brussel sprouts crispy? They always end up soggy!

Ah, the dreaded soggy sprout! The key is to avoid overcrowding the pan. Frying in batches keeps the oil temperature high, ensuring each sprout gets nicely browned. Also, patting the sprouts dry with paper towels before frying helps remove excess moisture, which contributes to crispiness.

Think of it like making a perfect chip moisture is the enemy!

Can I make fried brussel sprouts ahead of time?

While fried brussel sprouts are best served immediately for maximum crispiness, you can prep some components ahead of time. You can trim and halve the sprouts earlier in the day and store them in the fridge. However, frying is best done right before serving.

Reheating tends to make them a bit soft, but you can try crisping them up again in a hot oven or air fryer for a few minutes not quite the same as fresh out the fryer though, is it?

What's the best oil to use for frying these brussel sprouts?

Olive oil works great and adds a nice flavor, but any oil with a high smoke point will do the trick. Avocado oil or vegetable oil are good alternatives. Just avoid using butter, as it burns easily at higher temperatures. Remember, you want that lovely golden brown crisp, not a smoky, bitter mess!

I don't have balsamic glaze. What can I use instead for my fried brussel sprouts?

No worries, mate! If you don't have balsamic glaze on hand, you can easily make a quick substitute. Simmer balsamic vinegar in a small saucepan over low heat until it reduces and thickens into a syrupy consistency this usually takes about 10-15 minutes.

You could also mix Balsamic Vinegar with a little honey or maple syrup. Maple syrup can be used as a complete substitute, it will offer a sweeter flavour profile.

Are fried brussel sprouts healthy?

While frying adds some extra fat, fried brussel sprouts still retain many of the nutrients of raw brussel sprouts. Brussel sprouts are a good source of fiber, vitamins, and antioxidants. To make them healthier, you can use a lighter oil and avoid over salting.

Consider it a treat everything in moderation, right?

Can I add other toppings to my fried brussel sprouts?

Absolutely! Get creative with your toppings. Some other delicious options include crumbled bacon, toasted pine nuts, parmesan cheese, or a sprinkle of lemon zest. You could even add a drizzle of sriracha for a bit of heat. Think of the balsamic glaze and pecans as a starting point let your taste buds guide you!