Fried Brussels Sprouts with Creamy Dressing

Brussels sprouts don’t exactly have a reputation for being everyone’s favorite—but this recipe for Fried Brussels Sprouts with Creamy Dressing might just change your mind. Adapted from Geoffrey Zakarian’s original, it turns everything you think you know about this vegetable on its head.

These Brussels sprouts fry up crisp and golden, bringing out a rich, slightly sweet flavor with perfectly crunchy edges. Then you toss them in a creamy dressing made with sour cream, whole-grain mustard, cider vinegar, and a touch of honey. It ties everything together in a bold, balanced way.

This is the kind of dish that surprises people—in the best way. It’s completely different from any Brussels sprouts recipe I’ve had, yet quick and simple enough for a busy weeknight. This is the one that finally gives Brussels sprouts their moment. Here is one more Brussels sprouts idea: Sauteed Brussels Sprouts With Bacon  
Servings: 4 yield(s)
Prep Time: 5 mins
Cook Time: 6 mins
Total Time: 11 mins
Ingredients
  • 1 package 14oz/397g Brussels sprouts (Quartered (about 4 cups).)
  • 2-4 tbsp neutral vegetable oil
  • salt and black pepper to taste (Just a pinch of both.)
    • Creamy Dressing
  • 1/2 cup sour cream
  • 3 tbsp whole-grain mustard
  • 1 tbsp cider vinegar
  • 1/2-1 tbsp honey
  • salt and black pepper (Just a pinch of both.)
Instructions
  1. Quarter the Brussels sprouts and set aside. If they are very large, cut them into eighths.
  2. Make the dressing: Combine the sour cream, whole-grain mustard, cider vinegar, honey, salt, and pepper. Stir until smooth and no lumps remain, then set aside.
  3. In a large frying pan, add the vegetable oil and heat until hot. Add the Brussels sprouts and fry over medium-high heat until tender, crisp, and golden. Transfer to a serving plate, drizzle with the dressing, and serve immediately.