Coconut Oil Fried Brussels Sprouts with Garlic, Chilies and Lime

These Coconut Oil Fried Brussels Sprouts are the best fried Brussels sprouts I’ve ever eaten. They’re fried in healthy coconut oil with garlic and chilies and served with fresh lime. They are so delicious that you'll want to pop them like candy!

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 Confession: I could eat these Brussels like candy.

Is that weird? I feel like like I've passed some sort of marker into adulthood. I know that only adults are supposed to like Brussels sprouts, but I have an (untested) theory that you could feed these to anyone of any age, and they'll gobble them up.

They're just that good.

There's another dish that I've been working on lately that tastes like it should be bad for you, but is actually good for you. Don't you love that?

Fried Brussels sprouts taste like the best kind of greasy pub food, think jalapeño poppers, french fries, and deep fried pickles. The difference is that these are fried in super healthy for you coconut oil.

If you're worried that the coconut oil flavor will be overwhelming, don't be. (I wondered about that at first too, btw.) You can taste a slight coconut flavor but, with the sweet garlic, lime juice and a touch of spice from the chilies, it works perfectly.

Nothing but serious deliciousness here.

 Some Tips for Frying with Coconut Oil

• Make sure not to heat the coconut oil above 350 degrees. That's the point where it will start smoking, and the point where the quality of the oil will degrade.
• Make sure to follow the recipe and fry the garlic and chilies first. They flavor the oil that later flavors the brussels.
• Don't throw away the coconut oil after you use it! Strain it through a mesh sieve and save it for cooking onions, etc.

Some Tips for Frying Brussels Sprouts

• Don't fuss about removing the outer leaves, unless they're brown. The leaves will open as they fry no matter if you remove a few or not.
• Try frying a few sprouts whole and a few cuts in half to see which you prefer. The ones you cut in half will be crispier, but also oilier.
• The perfect temperature to fry Brussels is 300 degrees. At this temperature, they cook thoroughly without becoming so dark they get bitter. You will want to raise the oil temperature to 350 degrees though since as soon as you add the Brussels to the oil the temperature will lower to 300 degrees.
• On that note: don't let them get too dark. Dark brown Brussels = bitter Brussels.

When should you serve fried brussels sprouts?

All the time! Joking. Sort of.

Fried brussels sprouts make a great snack, a Super Bowl/game day appetizer, or even as a side dish.

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Other Delicious Brussels Sprouts Recipes:

• Whole Roasted Brussels Sprouts with Garlic
• Crispy Parmesan Brussels Sprouts
• Crispy Garlic Butter Chicken and Brussels Sprouts
• Roasted Brussels Sprouts Caesar Salad
• Late Autumn Shaved Brussels Sprout Salad

Fried Brussels Sprouts Recipe

Yield: 4 servings

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

These Coconut Oil Fried Brussels Sprouts are the best fried Brussels sprouts I’ve ever eaten. They’re fried in healthy coconut oil with garlic and chilies and served with fresh lime. They are so delicious that you'll want to pop them like candy!

If you love this recipe as much as we do, let us know with a 5-star rating!

4.98 stars (45 ratings)

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Ingredients

• 10 cloves garlic, peeled
• Coconut oil, enough to cover 2-inches in a small pot
• 4 red chili peppers
• 1 lb brussels sprouts, cut in half – see notes!
• Sea salt, to taste
• 1 lime, cut into quarters

Instructions 

• Place the garlic cloves in a small frying pan and cover them with water. Bring them to a boil, cover the pot, reduce the heat and let them simmer for 5 minutes. Drain the pan and let the garlic cloves dry completely.
  10 cloves garlic
• Put 2 inches of coconut oil in a medium-sized pot. Attach a candy/oil thermometer to the side of the pot and heat it until it reaches 300 degrees. While the oil is heating, line a rimmed baking sheet with two layers of paper towels.
  Coconut oil
• Add the blanched and dried garlic and the chilies to the pot. Be careful as the chilies will occasionally split open and cause the oil to splatter. Let the garlic and chilis fry for 3 minutes, or until the garlic is brown but not dark. Remove the garlic and chilis from the pot using a slotted spoon and place them on the prepared baking sheet.
  4 red chili peppers
• Let the oil heat just until it reaches 350 degrees. Working in batches VERY carefully add the brussels sprouts to the oil. The best way to do this is to pile them on the slotted spoon and slowly drop them into the oil. Have a splatter screen or a lid on hand and immediately cover the pot. They will spit oil everywhere for the first 30 seconds. Once they have calmed down you can remove the splatter screen. Fry the brussels for 3-4 minutes, or until they are brown but not too dark. Remove them with the slotted spoon and place them on the paper towel-lined baking sheet. Repeat with the remaining brussels.
  1 lb brussels sprouts
• Once all the brussels are cooked, sprinkle them liberally with sea salt and squeeze ¼ lime over top. Serve with extra lime wedges on the side.
  Sea salt, 1 lime

Notes

Brush any dirt off the brussels but DO NOT wash them. This is because any drops of water left on the brussels will cause the oil to splatter dangerously. 

Serving: 1 serving = ¼ of the recipe, Calories: 182kcal, Carbohydrates: 14g, Protein: 4g, Fat: 14g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 30mg, Potassium: 488mg, Fiber: 5g, Sugar: 3g, Vitamin A: 864IU, Vitamin C: 104mg, Calcium: 67mg, Iron: 2mg

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