fried brussel sprouts

Brussel sprouts seasoned and sauteed until tender crisp are the perfect side dish for any meal!

Sauteed Brussel Sprouts

Brussel sprouts

olive oil

salt and pepper

butter

parmesan cheese (shredded (optional))

Slice brussel sprouts in half from top to bottom (or thirds if large).

Heat olive oil in a large skillet over medium high. Add brussel sprouts, salt and pepper.

Cook sprouts 6-8 minutes or until tender crisp, stirring occasionally. (Don't stir too much, you want them to brown and caramelize on each side).

Remove from heat, toss with butter and parmesan cheese if using.

Season with salt and pepper if needed and serve.

Sweet and salty, these Fried Brussels Sprouts are tossed with Parmesan cheese, pistachios, and crispy pancetta. They&#39;re dressed with a homemade apple cider vinaigrette, yielding a sweet, yet tangy taste in every bite. You&#39;ll love the crunch! Gluten-free.

Crispy Fried Brussels Sprouts with Pancetta

extra virgin olive oil

Tbsp apple cider vinegar

maple syrup

Dijon mustard

Kosher salt

tsp black pepper

Light neutral oil, (for frying)

lb Brussels sprouts, trimmed, (outer leaves discarded, halved through the root)

oz pancetta, (cubed)

oz Parmigiano Reggiano ((or Pecorino Romano), thinly shaved,

pistachios, (toasted)

Flaky sea salt

Make the apple cider vinaigrette. Combine all ingredients in a mason jar: ½ cup extra virgin olive oil, 3 Tbsp apple cider vinegar, 1 Tbsp maple syrup, 1 tsp Dijon mustard, 1 tsp Kosher salt, and ¼ tsp freshly ground black pepper. Seal tightly with a lid, then shake vigorously to emulsify. Taste, adjust seasoning, then set aside.

Heat the oil. Pour enough light, neutral oil into a deep, heavy bottomed pot to come up about 2-inches. Heat over medium-high heat until it reaches 375F.

While the oil is heating, cook the pancetta. Heat a skillet over medium-high heat. To the dry pan, add 4oz cubed pancetta. Cook, stirring occasionally, until the fat has rendered and the pancetta is crispy on all sides, about 5 minutes. Use a slotted spoon to transfer the pancetta to a paper towel lined wire rack.

Fry the Brussels Sprouts. Once the oil comes up to temperature, carefully lower in the Brussels sprouts. I like to use a spider to do this without splashing hot oil. Cook for 6-8 minutes, or until golden brown and crispy. Use a spider or slotted spoon to transfer the crispy Brussels sprouts to the paper towel lined wire rack to drain for a few minutes.

Assemble, then serve. Place the drained Brussels sprouts in a large bowl along with crispy pancetta, 2oz shaved Parmesan, and ½ cup pistachios. Drizzle as much of the vinaigrette on as you like (if you have leftovers, use it on salad), then toss well to thoroughly combine. Transfer to a serve plate or bowl, then garnish with additional shaved Parmesan and a pinch of flaky sea salt.

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Top 2 fried brussel sprouts recipes from across the web

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Sauteed Brussel Sprouts

Crispy Fried Brussels Sprouts with ...

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