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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.

overhead photo of Fried Brussels Sprouts with Cider Vinaigrette and Bacon Breadcrumbs

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.

prep photo of raw brussels 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.

prep photo of Bacon Breadcrumbs

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.

overhead close up photo of Fried Brussels Sprouts

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.

overhead photo of Fried Brussels Sprouts with Cider Vinaigrette and Bacon Breadcrumbs

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!!

overhead photo of Fried Brussels Sprouts with Cider Vinaigrette and Bacon Breadcrumbs

Looking for other brussels sprout side dishes? Here are my favorites: 

Roasted Bacon Brussels Sprouts with Salted Honey

Shredded Brussels Sprout Bacon Salad with Warm Cider Vinaigrette

Pan Roasted Brussels Sprouts with Bacon, Dates and Halloumi

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

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
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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Ingredients

Cider Vinaigrette

Bacon Crumbs

Instructions

  • 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!

Notes

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!
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Comments

  1. 5 stars
    I made these last night for a very small holiday meal and they were fantastic. The vinaigrette is good enough to drink.
    I didn’t have hazelnuts so used almonds instead but it still worked.

  2. Hi! I’m on the other side of the world and don’t think I can find Manchego cheese. What would be a good substitute?

  3. I’m hoping to make these in the oven this week for Thanksgiving! What oven temperature/time would you recommend roasting the sprouts?
    Thanks!

  4. I’m planning to make this ahead of time and am wondering if the bacon and breadcrumbs could be made ahead of time as well?

    1. Hey Jennifer,
      Yes that is fine to do:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  5. 5 stars
    This recipe is restaurant worthy! The apple cider vinegar dressing and breadcrumb mixture make it. A couple of notes – couldn’t find manchego cheese so we used pecorino & it was great. Also, don’t put your nuts in w the bread, bacon & cheese or they will burn. I’d suggest adding them at the last 5 minutes. Other than that, perfect recipe! So good! Will double next time.

    1. Hey Abigail,
      So sorry I am unsure as I do not own an air fryer. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  6. The brussel sprouts sound great! I assume if I don’t want to fry, I could oven roast the brussel sprouts and then top with the breadcrumbs and vinagrette? Can’t wait to try.

    1. Hey Jackie,
      Yes oven roasting would work well too! I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan

  7. This looks amazing. My family absolutely loves your Cacio e Pepe brussel sprouts from you’re Super Simple cookbook so I can’t wait to try these. Just a quick question would parmesan be a good substitute for the Manchego cheese? I have a hard time finding this at my store. Thank you so much!

    1. Hey Katie,
      I am so glad you family has been enjoying that recipe! Yes, Parm would work well here. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan

  8. What does it mean for the Brussel sprouts to be ‘dried’? You mean with a paper towel or fully dehydrated?

  9. 5 stars
    Amazing! I tried this last night and my husband absolutely loved it! I didn’t use all of the dressing and I will try doubling the sprouts! So good!

  10. Do you think if I roast the sprouts in the oven then top with vinaigrette and bacon they would still be delicious? Maybe not as crispy but do you thinks it’s an okay option?

    1. Hey Kate,
      Yes that would work. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Brianna,
      Yes, that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  11. So excited to make — and double — this recipe! Did I miss your annual fall salad recipe this year? They’re some of my absolute favorites among your repetoire.The squash salad topped with figs last year and the apple salad over kale the year before. Yum! I adore your salads over greens and especially your annual fall salad. Anything this year?

    1. Hey Nicole,
      So sorry you did not miss a salad this year…stay tuned!! I hope you love the recipe, please let me know if you have any other questions! xTieghan