Ask For It: Twisted Fern’s Fried Brussels Sprouts Recipe


We won’t pretend this is the easiest way to prepare this autumnal veggie. But we will promise you that this Brussels sprouts recipe, created by Twisted Fern‘s chef and owner Adam Ross, is worth the extra prep.

Savory, crunchy and slightly sweet, these Brussels are a crowd favorite on the restaurant’s fall menu. Plus, the green veggie combined with the bright pink huckleberry sauce gives it a festive flair. This recipe is also vegan (just be sure to use agave in place of honey), which is helpful when you have people with dietary restrictions at your holiday gatherings. (Need a starchy side? These white truffle potatoes will do the trick.)

Since the tasty dish won’t be available year-round, we asked Ross how we can replicate the Brussels sprouts recipe at home. You can either buy the apple butter homemade — or go the recommended route of making it yourself. You also have a choice of deep-frying or roasting the Brussels. Either way, these fried Brussels will make a perfect side dish at any holiday dinner parties coming up — and your family and friends will certainly eat their veggies. Dig in!

Twisted Fern’s Fried Brussels Sprouts


  • 1 pound Brussels, cleaned and halved
  • 1 tablespoon minced garlic
  • Salt and pepper, to taste
  • 3 ounces apple butter (store-bought or homemade—see below)
  • 1 1/2 ounces huckleberry vinaigrette
  • 3 tablespoons candied walnuts
  • For the apple butter:
  • 1 pound apples, cored and quartered
  • 2 cups brown sugar
  • Zest and juice of one lemon
  • 1 large sprig rosemary
  • For huckleberry vinaigrette:
  • 1/2 cup huckleberries
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey or agave
  • 1/2 cup champagne vinegar
  • 1 1/2 cups oil
  • Salt to taste


  1. For the Brussels sprouts:
  2. Fry Brussels sprouts in preheated fryer or deep cast iron pan at 350 F.
  3. You can also roast in an oven at 375 F — just remember to toss in oil first.
  4. Plate, topping brussels with apple butter, huckleberry vinaigrette and candied walnuts.
  5. For the apple butter:
  6. Add apples to heavy-bottomed pot and cover with water.
  7. Simmer on low for three hours.
  8. Remove apples from water and discard water.
  9. With a China cap or food mill, press the apples into another heavy duty sauce pot.
  10. Next, add 2 cups brown sugar and slowly simmer to desired texture.
  11. Stir in zest and juice of one lemon and rosemary.
  12. Cool for use.
  13. For the huckleberry vinaigrette:
  14. Add all ingredients but the oil to a blender.
  15. Slowly emulsify as you add the oil.

About Author

Locke Hughes is a freelance journalist currently based in Park City, who used to live in NYC until the mountains called. She believes long hikes and hot yoga — as well as wine and delicious food — play an important role in a happy life. Follow her outdoors and eating adventures on Instagram @lockehughes.

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