Brussels Sprout Leaves With Crispy Fried Onions

brussels sprout leaves with crispy fried onions

Never boil brussels sprouts. That’s a recipe for stinky blech on a plate. Try flash-frying the leaves instead. Everybody loves ’em cooked that way. They come out tender-crisp and bursting with color and flavor. For the French fried onions, look for the stuff in bags or jars. French’s and other brands make them, and they’re totally vegan.


  • 1 lb (500g) brussels sprouts
  • 1 1/2 Tbsp peanut oil
  • Salt and pepper
  • 4 Tbsp French fried onions or shallots


  1. Remove any yellowed leaves from the sprouts, then peel off as many green leaves as you can from each sprout. Yes, it takes a while. Watch a video. Put on some tunes. Get the fam to help. It’ll go by quickly. You should end up with about 4 cups of leaves. You’ll also be left with the center “hearts of sprouts.” Bag those up and use them the next day in a stir fry. Throw them in a soup. Or Just roast them whole. Lots of options for your sprout hearts.
  2. When you’re ready to eat, heat a wok or large frying pan over high heat. It should be smoking hot. Quickly add the oil then the sprout leaves and some salt and pepper. Toss or stir until the leaves turn bright green then brown on the edges here and there, 1 to 2 minutes. Keep the food moving in the pan: that’s the key to all high-heat stir-frying.
  3. Transfer the sprout leaves to a serving dish and top with the onions. Boom!

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