Crunchy Brussels Sprouts with Vinaigrette ~ Macheesmo

Brussels sprouts are one of my favorite vegetarian side dishes and I’m so excited to see them making a comeback in the US. I keep seeing crispy sprouts on various menus as a starter in their own right, so I thought I’d show you one of my all-time favorite crispy sprouts.

When prepared properly, they can be downright delicious and a great way to start a meal (or side dish).

“Prepared properly” is the tricky part, though. A lot can go wrong there. Sometimes they just fall apart. Sometimes they get mushy. Sometimes they’re just bland.

However, this recipe has zero of those issues and completely conquers Brussels sprouts. I’ll probably have them prepared some other way, but I’m not sure if I need them any other way. This is pretty much my dream recipe for crispy Brussels sprouts.

The recipe comes from my very weathered copy of Genius Recipes, a Food52 cookbook that basically compiles the best of the best from their website and a number of other sources. I think you could probably find most of these recipes by browsing the internet or various cookbooks, but it’s nice to have them all together.

This Brussels sprouts recipe by David Chang of Momofuku is as sexy as Brussels sprouts can get.

If you’re looking for more ways to use Brussels sprouts, check out this Fall Chicken Sheet Pan Dinner.

How to prepare and cook Brussels sprouts

I used to spend the time cutting off all the small stalks of Brussels sprouts, but when you’re trying to get the smaller ones, this step is pretty silly. Just cut them in half and leave the stalk. It’s no problem to eat and it keeps all the leaves together.

If you have very large sprouts, or ones with really messy ends, you can trim off the tops, but try to keep the leaves together.

The key to these sprouts is to start them on the stovetop but finish them in the oven and no matter what you do: don’t touch them. Don’t stir them. Don’t poke them. Don’t fumble.

If you’re cooking a full two pounds of sprouts, you’ll need more than one pan so you can cook them in a single layer. Heat some neutral oil in a large skillet over medium-high heat and lay out all the sprouts, cut side down.

Let these cook for about five minutes and they will already get some color.

Transfer them to a 400 degree F. oven and let them roast another 10 minutes or so. This cooks the sprouts and makes them really nice and crispy on the bottom. The inside of the sprouts is tender, but the outer layer crackles.

Alternatively, you can start them in a pan and then carefully transfer them to a greased baking sheet to finish in the oven, but just be warned that this is a pain in the butt and you also risk the sprouts falling apart if you do do it treat them too much.

I personally prefer the pan method, even if it means making two batches.

Can you make these in an air fryer?

I get it. Air fryers are all the rage these days, but I wouldn’t try it with this recipe. For starters, the air fryer basket just isn’t big enough to hold all of the sprouts. You would have to do it in a dozen batches. Just fire up the oven.

Also, I don’t think the sprouts would get as crispy in an air fryer as you would have to transfer them from a hot pan where they develop so much flavor. Go with the oven method for this.

Umami Fish Sauce Vinaigrette

Many Brussels sprouts recipes call for a glaze for the Brussels sprouts. Sometimes this is with honey or maple syrup or even balsamic vinegar. I love glazed Brussels sprouts, but glazing loses some of the crunchy elements.

Instead, this light vinaigrette barely coats the sprouts and they are still really nice and crispy.

This is one dreamy sauce. It’s light but super flavorful.

The main ingredient is fish sauce. I’ve been using this brand for a while and really like it, but any brand will work. Some brands are saltier than others and you may end up adjusting the sauce with a little more lime or water if you have a saltier brand.

Mix the fish sauce with water, garlic, chili, vinegar, lime and sugar. Smells good.

Just before serving the sprouts, toss them with chopped cilantro and mint. If you add this too early it will turn brownish. Best really fresh.

Here’s how to finish off this crispy Brussels sprouts

Do you remember the sprouts in the oven? It happened to them and I tell you it’s beautiful.

Once out of the oven, toss them with large spoonfuls of the vinaigrette and serve warm or at room temperature.

I would pit these against any Brussels sprouts side dish out there. You are a delicious masterpiece.

What to serve with this crispy Brussels sprouts

These sprouts are delicious served with big proteins like steak or pork chops. I’d serve them alongside my chili-shredded steak or my seared pork chops and it would be a guaranteed winner.

How to store these Brussels sprouts

If you have leftovers, you can store these crispy sprouts in an airtight container for a few days. They heat up just fine in a pan, but just know that they lose most of their crispiness.

Hot tip: I like to chop up leftover sprouts and use them in a breakfast pan like this!

The ingenious recipe for crispy Brussels sprouts

Here are a few other great recipes to try!