If you’re trying to find a way to love brussels sprouts…make these Fried Brussels Sprouts with Cider Vinaigrette and Bacon Breadcrumbs. Trust me, these brussels sprouts are delicious. Some would even say addicting. The brussels sprouts are extra crispy, perfectly salted, and take on a chip-like texture. They’re tossed with a cider vinaigrette that’s sweet, tangy, and a little spicy. Finish them off with a sprinkling of salty, nutty, bacon breadcrumbs. Everyone loves these sprouts. My best tip? Double the recipe. They’re always the first side dish to disappear.
Today marks the official start of our 2020 Thanksgiving recipes! Is anyone else so excited for the holidays this year? I can’t seem to stop planning and prepping for all that is to come. I’ve been non-stop texting new Thanksgiving recipes and plotting out our menu all week long. So excited to share the details next week. I’m using a mix of new and old recipes, but really sticking to comfort food classics this year. Dishes that are easy to make and that everyone will enjoy.
Starting with these brussels sprouts. Their classic, but with a small twist that makes them better. Or well different, but honestly better too. These sprouts are some of the best I’ve ever cooked up, and I’ve cooked a lot of sprouts. They’re one of my favorite vegetables and I’m constantly coming up with new ways to incorporate them into recipes.
But today? Today the focus is all on the sprouts, and only the sprouts.
So, the Inspiration?
Well, do you guys remember a couple of weeks ago when I made this brown butter brussels Sprout and bacon fettuccine alfredo? As I was testing this recipe, I accidentally ended up frying the sprouts in a shallow layer of avocado oil. I was playing around with getting them just right for the pasta and discovered that sprouts cooked in a thin layer of oil, preferably a high heat oil like avocado oil, are addictingly delicious.
Once I discovered the fried brussels sprouts, there was no turning back. I almost immediately thought up this recipe and added it to my Thanksgiving menu. If there was ever a recipe to make you fall in love with brussels sprouts, this is it.
The details on frying your sprouts.
To start, I will say this, these are not deep, deep-fried and you shouldn’t be scared of this recipe. It’s very easy and requires minimal prep too. The sprouts are fried, but instead of using cup after cup of oil, we’re using only a thin layer. and I’m recommending you cook at a high heat, using healthy oil, like avocado oil to fry them.
Avocado oil has a high smoke point and fries things beautifully. It has a neutral flavor, is a much healthier choice, and doesn’t leave your kitchen smelling like a fry shop. In fact, the kitchen actually smells wonderful once these are done cooking.
My biggest tip is to use a large pot to fry these. The oil will splatter when you drop the sprouts in, but if you use a large cocotte/dutch oven, the oil will stay within the pot.
Once the sprouts are fried. I like to sprinkle them with flaky sea salt. At this point, you basically have brussels sprout chips. And they are delicious. Crispy all over with the best flavor. But of course, we’re going to add yet another layer of flavor.
The bacon breadcrumbs. Yes, you need these.
Before you start frying the sprouts. Make these bacon breadcrumbs. And guys? These crumbs? Also addicting, and they only add to the deliciousness of this recipe.
To make them, I just baked the bread, Manchego cheese, a handful of hazelnuts (pecans would also be delicious), and the bacon together on a baking sheet until the bacon was extra crisp. I then pulsed everything in the food processor. They’re salty, crunchy, and have a little nutty bite to them from the Manchego cheese and toasted hazelnuts.
Delicious when sprinkled over the crispy sprouts.
And finally, that vinaigrette.
It’s simple to make, but adds so much to this recipe. It’s a mix of apple cider vinegar, honey, and fig preserves. I know the preserves might throw some of you off, but this is where you have to trust my taste buds. The sweet preserves add a nice sweet and tangy bite to the dish that really livens up the crispy fried sprouts.
When the brussels sprouts have finished frying, toss them with the vinaigrette. Then top with those bacon breadcrumbs. Done.
It’s a little more involved than my roasted brussels sprouts, but trust me the extra effort and time is worth it. These are going to become the most loved Thanksgiving side dish. Well, they might not surpass the mashed potatoes at my house, but they’re my personal favorite.
If you want to double the recipe to serve more people, that works perfectly.
And if you want to make these ahead? That also works great. Just reheat the sprouts in the oven until warmed. It should take only a few minutes in the oven to warm and crisp these right up!
I love serving these crispy brussels sprouts just after they’ve been tossed with the vinaigrette and topped with plenty of those bacon crumbs.
I’m already looking forward to enjoying these again in just a couple of weeks on Thanksgiving. I can’t wait!!
Looking for other brussels sprout side dishes? Here are my favorites:
Lastly, if you make these Fried Brussels Sprouts with Cider Vinaigrette and Bacon Breadcrumbs, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Fried Brussels Sprouts with Cider Vinaigrette and Bacon Crumbs
Calories Per Serving: 392 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- avocado oil, for frying
- 1 pound brussels sprouts, dried, halved, and trimmed
- flaky sea salt
- 1 cup torn sourdough bread
- 1/4 cup raw hazelnuts or pecans
- 4 thick-cut slices of bacon, chopped (omit if vegetarian)
- 1/2 cup grated Manchego cheese
- 1. To make the bacon, preheat oven to 425° F. On a baking sheet, toss together the bread, nuts, manchego, and a pinch of salt. Lay the bacon around the bread. Bake 15 minutes, until the bacon is crisp. Crumble the bread/bacon into fine crumbs using your fingers or pulse in a food processor. Toss with a pinch of red pepper flakes.2. Meanwhile, fry the sprouts. In a medium Dutch oven, heat 1 inch of oil over medium-high. When the oil shimmers, carefully add 1/3 of the brussels sprouts. Cook, turning occasionally, until crisp and golden brown, 2 to 3 minutes. Transfer to a paper towel-lined plate. Sprinkle with sea salt. Repeat with the remaining sprouts. 3. To make the vinaigrette, combine all ingredients in a glass jar and whisk or shake to combine. Season to taste with salt and pepper. 4. To serve, arrange the sprouts on a serving plate and lightly toss with the vinaigrette. Top with the bacon crumbs. Eat and enjoy!
To Make Ahead: Fry the brussels sprouts and chill. When ready to serve, warm the sprouts in a 350° F. oven until warmed, about 8-10 minutes. It should only take a few minutes in the oven to warm and crisp these right up!