Fried Brussels Sprouts with Sriracha and Honey Glaze

If you avoid this vegetable from your childhood, you MUST try these Fried Brussels Sprouts with Sriracha and Honey Glaze. They are amazing!

Fried Brussels Sprouts with Sriracha and Honey Glaze

A couple of  years ago I participated in a burger event in Denver that was sponsored by Tillamook Cheese. D Bar Desserts (now D Bar Denver) was one of the participating restaurants that were putting a unique ‘burger’ on their menu for a week that used Tillamook Cheese in the preparation and they invited a group that combined food and mommy bloggers to the restaurant to enjoy drinks, appetizers and ‘the’ burger.

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Bacon, Lettuce and Tomato on Cheesy Waffle Toast

The chef/owners of D Bar are Keegan Gerhard and his wife Lisa and we really had such fun with Chef Gerhard working behind the counter and chatting us up while he personally prepared some waffle burgers for us to sample. I didn’t make a burger but I did take his idea and create a waffle BLT and it was a huge hit at our dinner table. Once again Chef did not disappoint, this time showing us some preparation steps for dessert. Never forget the dessert! This new venture even has an attached but separate pastry shop…wicked idea isn’t it? Wicked good.

Chef Keegan Gerhard at D Bar Denver

Fast forward to this winter and D Bar has changed. When their lease was up last year they knew they wanted more space so they took a huge leap of faith and  shut their doors to take the time to create something bigger, newer and yes…even more wonderful. It’s still in Uptown but now on 19th…and it’s a wonderful space; not just larger but with evident care to every detail.

Crispy Pork Wings from D Bar Denver

Now expanded to two locations with another in San Diego; the emphasis is no longer only on desserts (but there will ALWAYS be desserts) but encompasses a wide variety of delectable dishes, drinks and desserts that we were lucky enough to sample, each one better than the last. D Bar Dates, Crue Fries, Bacon Mac & Cheese, the Crispy Pork Wings shown above and more.

And then we had a small plate put in front of us that we knew were Brussels Sprouts. Luckily I’ve already been through my re-awakening phase; you know, discovering that sprouts cooked differently than mom’s mushy preparation were fantastic. Typically roasted with some bacon and/or garlic and they really are good.

Honey Sriracha Brussels Sprouts with Toasted Hazelnuts from

But these? My friend Sandy and I asked our server if we could please just have the whole tray but reason prevailed (his, not ours) and he moved on to other tables. We must have made a pathetic pair though and our persuasion (really begging) saw him return to our table more than once. Where we kissed his hand.

Emboldened with a feeling of power we wondered if there was ANY chance of getting the recipe; you know all in the name of science and food blogging. He said he would check and lo and behold a few minutes later we were in the company of the sous chef who devised this genius pairing of flavors. The ying and yang of honey and Sriracha accompanied by just enough garlic and the freshness and acidity of lime and truly…we have discovered nirvana with these Fried Brussels Sprouts with Sriracha and Honey Glaze.

If you recall I made a dish recently that paired these same flavors with chicken made in a slow cooker. I was craving the flavors but had no sprouts so chicken it was…and it was really good. But still, the craving did not completely dissipate and finally this past weekend the time had come when all of the moons and stars were aligned and I had everything I needed along with the time to actually make this dream a reality. Not hard to make but I don’t fry much and worried more than I should have. I will caution though…even though I had cleaned and dried them off the day before…they did like to sputter; be prepared to cover your fryer or pot when you cook them!

Fried Brussels Sprouts with Sriracha and Honey Glaze

Crunchy Brussels sprouts with a crispy exterior, glazed with the amazing sauce and then topped with some fresh shaved sprouts and toasted hazelnuts. That is all. That is enough. They are frigging amazing. Don’t want to fry? Go ahead and try roasting them and let me know how that works…but do them at high heat. They should just barely be cooked inside but you still want the outside to start to turn crispy.

Still; seriously…it’s all about that glaze. That glaze. Sandy is more of the ‘Some Like it HOT’ camp so she doubled the hot sauce when she made them at home. I’m not a wuss but I was fine with it just as written so it is personal preference.

I would recommend making them as they are and serving the Sriracha on the side…someone NEEDS more heat; they can make that happen…and you need to make these happen. Or if you hurry come on over but I mean HURRY; I’m not sure how long they will last!

D Bar Denver Desserts

If you’re in Denver or San Diego or planning a visit to either city, don’t miss D Bar. Their new location in Denver is lovely and the food is amazing and yes, as promised, still includes fabulous desserts. Cheers!

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Fried Brussels Sprouts with a Sriracha Honey Glaze Served on a White Plate

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Fried Brussels Sprouts with a Sriracha Honey Glaze Served on a White Plate

Fried Brussels Sprouts with Sriracha and Honey Glaze

A delicous combination of Brussels Sprouts and Hazelnuts with a sweet Sriracha glaze. Absolutely divine.
No ratings yet
Prep Time 14 minutes
Cook Time 2 minutes
Total Time 16 minutes
Course Vegetables
Servings 4 Servings
Calories 265.17 kcal


  • Oil for frying
  • 2 lbs Brussels sprouts cleaned and dried
  • 1 oz Sriracha or other hot sauce
  • 5 oz Honey
  • 2 garlic cloves
  • Juice of one lime
  • ΒΌ cup Hazelnuts toasted


  • Preheat oil to 350 degrees
  • Using a food processor, mandolin or knife cut 6-8 sprouts very thinly for garnish.
  • Combine Sriracha, honey and garlic in a microwave safe container. Heat on high for one minute, just enough to briefly cook the garlic. Remove from the microwave and add the lime juice and mix thoroughly. Set aside.
  • Once the oil has reached temperature, put the sprouts into the oil and fry for approximately one minute. Keep the sprouts in one layer; if necessary repeat but don't crowd them.
  • Drain on paper towels.
  • Arrange on a serving plate, drizzle with the honey sriracha sauce and garnish with the shaved sprouts and toasted hazelnuts.
  • Devour.


Nutrition Facts
Fried Brussels Sprouts with Sriracha and Honey Glaze
Serving Size
1 grams
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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    1. When my girlfriend and I went to this restaurant opening in their new space, we had samples all night long but these sprouts are what we begged the waiter for more of. Just fantastic. I’ve been tempted to try them roasted but that crunchy exterior and softer interior from frying is so good I don’t know if there is a chance they would come out as fabulous.

  1. Baking with honey is great fun and fried brussels sprouts with sriracha and honey glaze recipe is quick and easy. Baking with honey is so easy so go on; provide a treat for everyone to make them happy.

  2. I know, I know the above post is old. But I have to say it is fantastic and so true to the brussel sprouts at D Bar. Allison and I went to the new D Bar this week and of course we had to get this dish. Yum. I’m so glad we can make them at home when we can’t get to D Bar.

    1. Aren’t they just amazing? Pain in the butt to make but worth it! Bring Allison down here one day and we’ll just fry up a whole bunch of them!

  3. Those desserts were phenomenal. I just heard about the Brussels sprouts, but since I now have a recipe I won’t publicly “throw a tantrum” .. hehe

    1. Oh stop…and no tantrum required. These are truly amazing; a big word when used in conjunction with Brussels sprouts but true. Though you would probably have to double the Sriracha. πŸ™‚

      All kidding aside, I want to try them roasted next time…LOVE the results when fried but it’s a labor of love for sure. Come test with me?

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