Fried Whiskey Glazed Brussels Sprouts are what my kind of side dish at Thanksgiving is all about! Sort of healthy…but NOT! This crispy brussels sprouts recipe will have everyone fighting over who gets seconds!
Scale
Ingredients
- 2 lbs. brussels sprouts
- vegetable oil for frying
- 1 granny smith apple, peeled and sliced into thin strips
- 1 cup walnuts, chopped
For the Whiskey Glaze
- 1 tablespoon chopped garlic
- 1 tablespoon canola oil
- 1/2 cup water
- 3/4 cup pineapple juice
- 3/4 cup brown sugar
- 1/2 cup teriyaki sauce
- 1/2 cup Apple Whiskey
- 1/2 – 1 t. cayenne pepper (depending on how spicy you like the glaze)
- 1 1/2 T. cornstarch mixed with 1 1/2 T. of water
Instructions
- Heat a large pot halfway full with oil. You’ll want the temperature right around 350, you can use a thermometer or after 15 minutes you can throw in a brussels sprout leaf and see if it bubbles right away.
- While the oil is heating up, make the whiskey glaze.
- Heat the oil in a small pot then add the chopped garlic.
- Cook for a minute then ad the rest of the ingredients for the glaze.
- Stir together and bring to a boil.
- Once boiling, add the cornstarch mixture and bring back to a boil.
- Boil for a minute to let the glaze thicken and the cover and remove from the heat.
- Fry the brussels in batches, not overcrowding your pot for about 5 minutes until they are browned and crispy.
- Remove to a paper towel lined plate to drain and repeat with the remaining brussels sprouts.
- Transfer the sprouts to a large bowl and toss with about a 1/4 cup of the whiskey glaze. You won’t need all the glaze so don’t dump the whole batch in! You’ll have soggy sprouts.
- Pour out the glazed sprouts onto a serving platter and top with the apples and walnuts.
- Category: Side Dish
- Method: Pan Fry
- Cuisine: American
