Whiskey Glazed Brussels Sprouts is the kind of side dish that everyone is going to be talking about! We’re FRYING brussels sprouts and then tossing them in our famous whiskey glaze!
Scale
Ingredients
- 2 pounds brussels sprouts, cut in half
- 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 (depending on how spicy you like the glaze)
- 1 1/2 tablespoon cornstarch mixed with 1 1/2 tablespoon of water
Instructions
- Heat a large pot halfway full with oil. You’ll want the temperature right around 350, you can use a thermometer or after 15 minutes you can throw in a brussels sprout leaf and see if it bubbles right away.
- While the oil is heating up, start making the whiskey glaze. Heat the oil in a small pot then add the chopped garlic. Cook for a minute then ad the rest of the ingredients for the glaze. Stir together and bring to a boil. Once boiling, add the cornstarch mixture and bring back to a boil. Boil for a minute to let the glaze thicken and the cover and remove from the heat and set aside.
- Fry the brussels in batches, not overcrowding your pot, for about 5 minutes until they are browned and crispy. Remove to a paper towel lined plate to drain and repeat with the remaining brussels sprouts.
- Transfer the sprouts to a large bowl and toss with about a 1/4 cup of the whiskey glaze. You won’t need all the glaze, so start with 1/4 cup.
- Pour out the glazed sprouts onto a serving platter and top with the apples and walnuts.
- Category: Side Dish
- Method: Fry
- Cuisine: American
