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Crispy Brussels Sprouts with Honey-Truffle Glaze inspired by The Student Prince & The Fort Restaurant
Inspired by The Student Prince & The Fort Restaurant
Try the Original

Crispy Brussels Sprouts with Honey-Truffle Glaze

Appetizer Vegetarian
These Brussels sprouts are fried until crispy and golden, then tossed in a sweet-savory glaze featuring honey, paprika, and aromatic truffle oil. The high-heat cooking method caramelizes the natural sugars in the sprouts while creating a crunchy exterior and tender interior. A perfect appetizer that transforms this humble vegetable into a craveable starter.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4

Ingredients

  • 1 lb Brussels sprouts (Trimmed and halved)
  • 2 cups Vegetable oil (For frying)
  • 1 tsp Kosher salt (Plus more to taste)
  • 1/2 tsp Black pepper (Freshly ground)
  • 2 tbsp Honey
  • 1 tbsp Truffle oil (High-quality preferred)
  • 1 tsp Sweet paprika
  • 1/2 tsp Garlic powder
  • 1/2 whole Lemon (Cut into wedges for serving)

Tools You'll Need

  • Heavy pot or Dutch oven
  • Deep-fry thermometer
  • Slotted spoon or spider strainer
  • Paper towels
  • Mixing bowl
  • Small bowl for glaze
  • Serving platter

Chef's Tip

Make sure your Brussels sprouts are completely dry before frying, as any water will cause the oil to splatter. If deep-frying seems daunting, you can achieve similar results by roasting the sprouts at 425°F until crispy, about 25 minutes, then tossing with the glaze.

Instructions

  1. Thoroughly dry the trimmed and halved Brussels sprouts with paper towels. Any moisture will cause the oil to splatter.
  2. In a small bowl, whisk together honey, truffle oil, paprika, and garlic powder to create the glaze. Set aside.
  3. Heat vegetable oil in a heavy pot or Dutch oven to 375°F. Use a thermometer to monitor the temperature.
  4. Working in batches to avoid overcrowding, carefully add Brussels sprouts to the hot oil and fry until golden brown and crispy, about 3-4 minutes.
  5. Using a slotted spoon or spider, transfer the fried sprouts to a paper towel-lined plate to drain excess oil.
  6. While still hot, transfer the sprouts to a large mixing bowl. Season immediately with salt and pepper.
  7. Drizzle the honey-truffle glaze over the hot sprouts and toss gently to coat evenly.
  8. Transfer to a serving plate and garnish with additional sea salt flakes if desired.
  9. Serve immediately with lemon wedges on the side.

Plating

Arrange the glazed Brussels sprouts in a mound on a round plate or shallow bowl. Sprinkle with a few flakes of sea salt and freshly ground black pepper. Include lemon wedges on the side for those who prefer added acidity. A small dish of extra glaze can be provided for dipping.

Storage & Reheating

Brussels sprouts are best enjoyed immediately after cooking. If needed, store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 400°F oven for 5 minutes to restore some crispness, though they won't be as crispy as when freshly made. The glaze can be made ahead and stored separately for up to 1 week.

About This Recipe

This appetizer draws inspiration from the Crispy Brussels Sprouts offered at The Student Prince restaurant. The home version emphasizes the perfect contrast between the crispy exterior and tender interior, while the honey-truffle glaze provides a sophisticated flavor profile that elevates this humble vegetable into a memorable starter.

How did it turn out?

We'd love to hear about your experience making this recipe!