Name: Fried Brussels Sprouts with Cider Vinaigrette and Pecan Bliss
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 pound Brussels Sprouts (Fresh, halved); 2 tablespoons Olive Oil (Or any neutral oil); to taste Salt; to taste Pepper; 3 tablespoons Apple Cider Vinegar (Do not substitute); 1 tablespoon Honey (Or maple syrup for a vegan option); 1/2 cup Pecans (Chopped and toasted)

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As the aroma of sizzling Brussels sprouts fills the kitchen, I can’t help but feel excitement for a perfect holiday side dish: Fried Brussels Sprouts with Cider Vinaigrette and Pecan. This recipe brings a delightful crunch and a hint of sweetness that makes even the most skeptical eaters fall in love with those little green gems. You’ll enjoy their earthy flavor paired with a zesty cider vinaigrette that perfectly balances the nuttiness of toasted pecans. Plus, it’s gluten-free, making it a fabulous addition to any festive gathering. Whether you’re whipping up a simple weeknight dinner or planning a grand holiday feast, this dish is all about quick preparation and impressive results. Ready to elevate your holiday table? Let’s dive into how to make this scrumptious delight!

Why Are Fried Brussels Sprouts a Must-Try?

Irresistible Flavor: This recipe combines crispy Brussels sprouts with a delightful cider vinaigrette for a burst of savory and sweet goodness.

Crowd-Pleasing Side: Perfect for holiday gatherings, this dish will impress your family and friends, making it a standout on any table.

Quick & Easy: With simple steps and minimal prep time, you can whip up this dish in no time.

Versatile Ingredient Options: Feel free to swap in asparagus or top with crumbled feta for a fresh twist, as seen in our Garlicky Brussels Sprouts.

Nutritious Delight: Naturally gluten-free and packed with nutrients, it’s a healthy addition to your meal planning, alongside dishes like Cider Pumpkin Waffles.

Don’t miss out on adding this flavorful dish to your holiday spread!

Fried Brussels Sprouts Ingredients

For the Sprouts

Brussels Sprouts – Fresh, vibrant sprouts bring an earthy flavor and firm texture, making them ideal for frying.
Olive Oil – Perfect for sautéing, this oil gives a crispy finish; you can substitute with any neutral oil if needed.
Salt and Pepper – Essential for enhancing flavors; adjust to taste for the perfect balance.

For the Glaze

Apple Cider Vinegar – Adds a tangy kick to the dish; it’s best not to substitute, but balsamic vinegar offers an interesting twist.
Honey – A natural sweetener that complements the vinegar’s acidity—maple syrup is a great vegan alternative.

For the Crunch

Pecans – Toast these to unlock their rich flavor, adding delightful crunch to the dish.

This Fried Brussels Sprouts with Cider Vinaigrette and Pecan recipe makes the perfect holiday side dish, enticing everyone to savor each bite!

Step‑by‑Step Instructions for Fried Brussels Sprouts with Cider Vinaigrette and Pecan

Step 1: Toast the Pecans
In a dry skillet over medium heat, add the chopped pecans. Stir them frequently for about 3-5 minutes until they become fragrant and slightly golden. Keep an eye on them to prevent burning, then transfer the toasted pecans to a bowl and set aside to cool.

Step 2: Prepare the Brussels Sprouts
Using the same skillet, pour in a drizzle of olive oil over medium-high heat. Once the oil is shimmering, add the halved Brussels sprouts, cut side down. Sauté for 6-8 minutes until the sprouts are golden brown and tender, giving them a gentle stir halfway through for even cooking.

Step 3: Season the Sprouts
After the Brussels sprouts are beautifully caramelized, sprinkle salt and pepper to taste, enhancing their natural flavors. Mix well, allowing the seasoning to coat the sprouts evenly, and continue cooking for another minute to let the spices meld, creating a delightful base for the dish.

Step 4: Create the Cider Vinaigrette
Add the toasted pecans back into the skillet with the Brussels sprouts. Pour in the apple cider vinegar, letting its tanginess lift the savory notes of the dish. Stir everything together and cook for about 2 minutes, allowing the vinegar to reduce slightly and glaze the sprouts.

Step 5: Finish with Honey
Drizzle the honey into the skillet, gently mixing it with the Brussels sprouts and pecans. If the mixture appears too thick, add a splash of water to loosen the glaze. Cook for an additional 2-3 minutes until the sauce is beautifully reduced and coats everything in a shiny, sweet tanginess.

Step 6: Serve Hot
Once the Fried Brussels Sprouts with Cider Vinaigrette and Pecan are fragrant and well-coated, remove them from the heat. Transfer to a serving dish, ensuring to spoon extra glaze from the skillet over the top, and serve immediately while hot for the best flavor and texture.

Expert Tips for Fried Brussels Sprouts

Fresh is Best: Always choose fresh Brussels sprouts for the best flavor and texture. Wilting or yellowing leaves indicate they’re not at their peak.
Toast with Care: When toasting pecans, monitor them closely. They can go from perfectly toasted to burnt very quickly, compromising your Fried Brussels Sprouts with Cider Vinaigrette and Pecan.
Sauté Strategically: Ensure you don’t overcrowd the pan while frying the sprouts—this helps them caramelize beautifully instead of steaming.
Adjust Sweetness: Taste the glaze and modify the honey based on your preference. You want just the right balance of sweetness against the tart cider.
Presentation Matters: For a stunning presentation, aim for a golden brown color on the sprouts. Use a platter to beautifully display this delicious side dish!

Make Ahead Options

These Fried Brussels Sprouts with Cider Vinaigrette and Pecan are perfect for meal prep enthusiasts! You can wash and halve the Brussels sprouts, then store them in an airtight container in the refrigerator up to 24 hours in advance to maintain freshness. Additionally, you can toast the pecans ahead of time and keep them in a sealed container for up to 3 days, preserving their crunchiness. When you’re ready to enjoy this delightful dish, simply sauté the sprouts as directed and finish by adding the toasted pecans, cider vinaigrette, and honey. In just minutes, you’ll have a delicious side that’s just as vibrant and satisfying as if made fresh that day!

What to Serve with Fried Brussels Sprouts with Cider Vinaigrette and Pecan

Elevate your holiday feast by pairing these crunchy, tangy sprouts with the perfect side dishes that complement their unique flavors.

Herb-Roasted Turkey: The savory notes of roasted turkey bring depth, balancing the sweet cider glaze beautifully.
Creamy Mashed Potatoes: Silky, buttery mashed potatoes offer a comforting texture that pairs well with the crispy sprouts and vinegary dressing.
Citrus-Glazed Carrots: The bright acidity of the citrus glaze enhances the earthy Brussels sprouts, creating a vibrant plate.
Wild Rice Pilaf: A mix of textures and flavors from the nutty rice and added herbs makes for a delightful contrast alongside the dish.
Mulled Apple Cider: This warm, spiced drink complements the sweet-tart profile of the sprouts, enhancing the festive atmosphere.
Pumpkin Pie: Finish your meal with a slice of pumpkin pie; its warm spices work harmoniously with the comforting flavors of the Brussels sprouts.

Each pairing not only creates a visually appealing feast but also enhances the overall dining experience, inviting everyone to savor the flavors of the season.

Fried Brussels Sprouts with Cider Vinaigrette Variations

Feel free to get creative with this recipe! Embrace the flavors and textures to make it your own.

Extra Creamy: Add crumbled feta or goat cheese on top for a rich, tangy twist that enhances the overall flavor.
Green Swap: Substitute Brussels sprouts with asparagus or green beans for a refreshing variation that still delivers crunch and character.
Spicy Kick: Incorporate red pepper flakes for a hint of heat that melds beautifully with the sweetness of the glaze.
Nutty Alternative: Try walnuts or almonds in place of pecans for a different nutty flavor and texture, adding another dimension to the dish.
Citrus Zing: Squeeze fresh lemon or orange juice before serving for a bright, zesty contrast that enlivens the whole dish.
Herb Infusion: Toss in fresh herbs like thyme or rosemary during the last minute of cooking to add an aromatic touch that elevates the flavor.
Savory Addition: Mixed in crispy bacon bits for a savory, smoky depth that complements the sweetness of the cider vinaigrette.
Alternative Vinegar: For a different flavor profile, use balsamic vinegar instead of apple cider vinegar; it offers a sweet and tangy twist that works wonders.

As you embark on your culinary journey, consider adding sides like Roasted Greek Oregano Potatoes or French Apple Cider Chicken to complete your holiday spread—it’s all about flavor and joy!

How to Store and Freeze Fried Brussels Sprouts with Cider Vinaigrette and Pecan

Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven to maintain crispy texture.

Freezer: Not recommended for freezing as the texture of Brussels sprouts may become mushy. It’s best to enjoy them fresh.

Reheating: For optimal results, reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes. This keeps your Fried Brussels Sprouts with Cider Vinaigrette and Pecan tasting fresh and flavorful!

Fried Brussels Sprouts with Cider Vinaigrette and Pecan Recipe FAQs

How do I know if my Brussels sprouts are ripe?
Absolutely! When selecting Brussels sprouts, look for vibrant green ones that are firm and compact. Avoid any with yellowing leaves, dark spots, or a wilted appearance. Fresh Brussels sprouts should feel dense and not have any mushy spots.

What is the best way to store leftover Fried Brussels Sprouts?
You can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat them without losing their delightful crispness, I recommend using the oven. Preheat it to 350°F (175°C) and warm the sprouts for about 10-15 minutes, checking until they are hot throughout.

Can I freeze Fried Brussels Sprouts with Cider Vinaigrette and Pecan?
It’s best not to freeze this dish, as the texture of Brussels sprouts can become mushy once thawed. Enjoy them fresh for the best flavor experience. If you find yourself with lots of sprouts, you could freeze them before cooking; blanch them for 3-5 minutes in boiling water, then cool in ice water, and store them in a freezer bag for up to 3 months.

What should I do if my pecans taste burnt?
If you notice that your pecans have burnt, don’t despair! In future attempts, toast them over a lower heat, stirring constantly for 3-5 minutes until fragrant. If you taste the nuts and they are indeed burnt, it’s best to set them aside and start with a fresh batch to avoid compromising the overall flavor of your Fried Brussels Sprouts with Cider Vinaigrette and Pecan.

Can I make this dish vegan?
Very! Just substitute honey with maple syrup for a beautiful sweetness without the animal products. This swap doesn’t compromise flavor, and you can still enjoy the delightful tang from the cider vinaigrette. It’s a perfect solution for those who prefer vegan options at their holiday table.