Whiskey Glazed Brussels Sprouts is the side dish everyone will be talking about. These Brussels sprouts are fried until crisp, then tossed in a flavorful whiskey glaze—guaranteed to disappear from the plate.
Why We Love These Whiskey Glazed Brussels Sprouts
If you’ve written off Brussels sprouts, give these a chance. Fried until crunchy and coated in a rich whiskey glaze, they convert skeptics fast. The combination of crisped leaves, a sweet-savory glaze, and crunchy walnuts with tart Granny Smith apple slices makes each bite memorable.
These sprouts work great as a show-stopping holiday side, but they’re simple enough for any weeknight. When prepared the right way—hot oil, small batches, and the right glaze—Brussels sprouts shine.
How to Make
The whiskey glaze is the star. It’s versatile enough to dress many ingredients, and for this recipe we used an apple-flavored whiskey for a bright, fruity note. The texture contrast is what elevates the dish: crisp fried sprouts, tender apple strips, and crunchy walnuts.
Begin by heating oil in a deep pot to about 350°F (175°C). While the oil warms, mix the glaze: sauté garlic briefly in a bit of oil, add the liquids and sugars, bring to a boil, then thicken with a cornstarch slurry. It’s a quick “dump and cook” process that comes together fast.
Trim and halve the Brussels sprouts, then fry them in batches so they can crisp up without steaming. Fry until golden and crisp, about 3–5 minutes per batch, then drain briefly on paper towels.
Transfer the hot sprouts to a large bowl and toss with the whiskey glaze, adding the sauce gradually so you don’t overcoat them. Arrange on a serving platter and top with chopped walnuts and thin apple slices for texture and brightness.
These are best served immediately so they remain crisp. That makes them a great last-minute dish for holiday meals—worth the timing because the result is exceptional.
Looking For More Thanksgiving Sides?
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Whiskey Glazed Brussels Sprouts
- Author: Dan
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings
Whiskey Glazed Brussels Sprouts offers crisp, fried Brussels sprouts tossed in a sweet-and-savory whiskey glaze, finished with apples and walnuts for crunch and brightness.
Ingredients
- 2 pounds Brussels sprouts, halved
- Vegetable or neutral oil for frying
- 1 Granny Smith apple, peeled and sliced into thin strips
- 1 cup walnuts, chopped
For the Whiskey Glaze
- 1 tablespoon canola oil
- 1 tablespoon chopped garlic
- 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 teaspoon cayenne pepper, to taste
- 1 1/2 tablespoons cornstarch mixed with 1 1/2 tablespoons water
Instructions
- Heat a large pot halfway with oil to about 350°F (175°C). Test by dropping in a sprout leaf—if it bubbles immediately, the oil is ready.
- While the oil heats, make the whiskey glaze. Heat 1 tablespoon oil in a small pot, sauté chopped garlic for about a minute, then add the water, pineapple juice, brown sugar, teriyaki sauce, apple whiskey, and cayenne. Bring to a boil. Stir in the cornstarch slurry and boil another minute until the glaze thickens. Remove from heat and set aside.
- Fry the Brussels sprouts in batches without overcrowding the pot, about 3–5 minutes per batch, until golden and crispy. Drain briefly on paper towels.
- Place the hot sprouts in a large bowl and toss with about 1/4 cup of the whiskey glaze, adding more as needed but taking care not to over-sauce.
- Transfer to a serving platter and top with sliced apples and chopped walnuts. Serve immediately for best texture.
- Category: Side Dish
- Method: Fry
- Cuisine: American