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Sweet & Sour Fried Brussels Sprouts

Scott Phillips

Servings: 6

On paper, this recipe looks a little crazy: fish sauce, rosemary, and pepitas? But it works. Every bite is an explosion of texture and flavor. If frying is not your thing, you can roast the sprouts instead.


  • 1/4 cup granulated sugar
  • 1/4 cup red wine vinegar
  • 3 Tbs. soy sauce
  • 1-1/2 tsp. fish sauce
  • 5 to 7 cups canola oil
  • 2 lb. Brussels sprouts, trimmed and halved
  • 1 tsp. chopped fresh rosemary leaves
  • 1 tsp. Aleppo pepper or finely ground black pepper
  • 2 Tbs. roasted salted pepitas

Nutritional Information

  • Calories (kcal) : 200
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 0
  • Sodium (mg): 740
  • Carbohydrates (g): 22
  • Fiber (g): 5
  • Protein (g): 6


  • In a small saucepan, boil the sugar and vinegar over medium-high heat until the sugar dissolves, about 3 minutes. Let cool, and then stir in the soy sauce and fish sauce.
  • Clip a deep-fry thermometer to a 4- to 5-quart saucepan, fill the pan about halfway with oil, and heat to 350°F over medium-high heat. In small batches, fry the sprouts, making sure they’re submerged and adjusting the heat as necessary to maintain the temperature, until golden brown, 2 to 3 minutes. Transfer to a paper-towel-lined plate and pat dry.
  • In a large bowl, toss the sprouts with the vinegar mixture, rosemary, and pepper. Serve topped with the pepitas.


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