Crispy Brussels Sprouts with Bacon- The Perfect Quick Lunch

Brussels sprouts have had a major glow-up in recent years. Gone are the days of soggy, sad, boiled sprouts haunting dinner plates everywhere. When done right—deep-fried, crispy, salty, and tossed with bacon and sweet heat—they become the star of the show.

This dish is crunchy, smoky, salty, and slightly sweet, with just the right amount of charred edges and crispy goodness. Whether you’re making this for a restaurant, a dinner party, or just because you love yourself, this is how you do Brussels sprouts the right way.

What You’ll Need

• Brussels sprouts (because we’re being fancy but also indulgent)

• Salt (to bring out all that natural goodness)

• Bacon (because bacon makes everything better)

• Mae Ploy sweet chili sauce (for that perfect balance of heat and sweetness)

• Micro cilantro (for that final pop of color and freshness)

Step 1: Deep Fry to Crispy Perfection

Drop those Brussels sprouts into hot oil like they’re about to change your life. Fry them until they’re golden brown, crispy, and full of those irresistible charred edges.

You’re looking for that perfect crunch—the kind that makes people who "don’t like Brussels sprouts" suddenly rethink their entire existence.

Step 2: Toss with Flavor

Once your Brussels sprouts are crisped to perfection, transfer them to a mixing bowl while they’re still hot.

• Sprinkle in salt to enhance all that flavor.

• Toss in crispy bacon because, let’s be real, it makes everything better.

• Drizzle Mae Ploy sweet chili sauce over the top and give it a good toss, making sure every sprout gets coated in that sweet, spicy, and slightly sticky goodness.

At this point, you might be tempted to eat them straight from the bowl. Resist. We have one more step.

Step 3: Plate Like a Pro

Transfer those glistening, crispy, flavor-packed Brussels sprouts to a serving dish. Now, for the final touch, garnish with micro cilantro. Not only does it add a fresh pop of color, but it also makes you look like a plating master. For presentation, see the reference photo—but honestly, they’re going to disappear so 

fast, no one will have time to critique your plating.

Step 4: Devour and Repeat

Grab a fork. Get ready for that first crunchy, smoky, sweet, and salty bite. The bacon, the crispy edges, the touch of heat from the Mae Ploy—it’s all coming together in one glorious moment.

And just like that, Brussels sprouts go from underdog vegetable to the dish everyone fights over.

Your welcome for the greatest dish you have ever made- Atomic Golf Las Vegas