Tag: brussels sprouts

Deep-Fried Brussels Sprouts

Who doesn’t love crispy Brussels sprouts leaves? Normally, I’ll grill or roast my sprouts. Most of the leaves that fall off and get super crispy disappear in no time. But why should the leaves be the crispiest yummiest part? They shouldn’t be. That’s why I deep-fried Brussels sprouts and… wow…

Deep-Fried Brussels Sprouts

Would I make deep-fried Brussels sprouts every day? No. Well, probably not. They’re very good, and even better drizzled in fish sauce. Or, if you prefer, serve the fish sauce on the side. Then you can dip these little delicious bites a little or a lot!

If it’s just the two of us, I usually use my smaller Fry Daddy deep fryer for making this any other fried dish.

Deep-Fried Brussels Sprouts
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4 from 1 vote

Deep-Fried Brussels Sprouts

Drizzle the Brussels sprouts with fish sauce or serve it on the side.
Course Side
Cuisine American
Keyword Brussels sprouts, deep-fried
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Calories 49kcal

Ingredients

Instructions

  • Heat oil to 350 F in a deep fryer or Dutch oven.
  • Trim any loose leaves from the Brussels sprouts and cut in half.
  • Working in batches, fry the oil for 2 1/2 – 3 minutes or until golden brown and crispy. Remove to a paper towel-lined plate or wire rack-lined baking sheet to drain. Season immediately with salt.
  • Serve drizzled with fish sauce, or serve the fish sauce on the side as a dipping sauce.

Nutrition

Calories: 49kcal | Carbohydrates: 10g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 28mg | Potassium: 441mg | Fiber: 4g | Sugar: 2g | Vitamin A: 855IU | Vitamin C: 96mg | Calcium: 48mg | Iron: 2mg

Nutritional values are approximate.

Pickled Brussels Sprouts

I was wandering around the produce section of our local grocery store when I came across the Brussels sprouts. There they sat, on sale, beckoning me. Normally I’d roast them or sous vide them or grill them, but this time I decided to try something new: pickling. It took no time at all to make a few jars of the sprouts. Unfortunately, because I have no patience, they then have to sit in the fridge for four or so days to get ‘happy;.

Pickled Brussels Sprouts

Pickled Brussels sprouts are delicious. They remind me a bit of cucumber pickles but with a much different texture. The insides are like tender cabbage. I find it hard to stop eating them. They’re great as a side snack or even chopped onto a pulled pork sandwich.

I like a little kick to my pickled vegetables, so I did add a bit more red pepper flake than the recipe calls for. If you prefer yours even hotter, I recommend the four pepper blend from the Flatiron Pepper Company.

You can use this recipe for pickled Brussels sprouts for other vegetables, too.

My deep fried Brussels sprouts are crazy good too. Who said they can’t be fun and delicious?

Pickled Brussels Sprouts
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5 from 1 vote

Pickled Brussels Sprouts

Pickled Brussels sprouts are delicious. They remind me a bit of cucumber pickles but with a much different texture.
Course Side
Cuisine American
Keyword Brussels sprouts
Prep Time 15 minutes
Cook Time 4 days
Servings 6
Calories 17kcal

Ingredients

Instructions

  • Cook 10 trimmed and halved Brussels sprouts in a large stockpot of boiling water until bright green, about 5 minutes.
  • Drain and rinse under cold running water.
  • Bring 3/4 cup water, 1/4 cup white vinegar, and 1 tsp. coarse kosher salt to a simmer in stockpot over medium; simmer until salt dissolves.
  • Combine 10 black peppercorns, 1/4 tsp. yellow mustard seeds, 1 sliced garlic clove, a pinch of crushed red pepper, and 1 fresh bay leaf in a sterilized pint jar.
  • Place Brussels sprouts in jar; add hot vinegar mixture. (You may have some leftover liquid.)
  • Cool to room temperature. Cover with lid, and chill 4 days or up to 2 weeks before serving.
  • Store covered in refrigerator up to 1 month.

Nutrition

Calories: 17kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 398mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 241IU | Vitamin C: 27mg | Calcium: 17mg | Iron: 1mg

Nutritional values are approximate.

Creamy Garlic Parmesan Brussels Sprouts

Well, I’m done. Done trying out new recipes for Brussels sprouts. Done chasing the perfect way to cook them. Sure, I’ve got several really great recipes, but I never dream about them at night. Nothing that I’d wake up at 2am for, reaching for phone and adding the ingredients to my shopping list. Until now. These creamy garlic Parmesan Brussels sprouts are just delicious. And really, they should be. They use just about every scrumptious ingredient you can find. Like bacon. And cream. And cheese, garlic… the list goes on. But do not worry, you still taste the Brussels sprouts. They aren’t lost in there.

Creamy Garlic Parmesan Brussels Sprouts

The recipe below for creamy garlic Parmesan Brussels sprouts is exactly how i made this dish the first time. And we loved it. The second time I made it with slightly less cheese. And it was still fantastic. It’s not like I was on a health kick all of a sudden, I just wanted to try it with less cheese and it was great. You might want less cheese too. Or more.

I used my big ole trusty Dutch oven to make this dish. It does a great job browning the sprouts thanks to its nice consistent heat.

Creamy Garlic Parmesan Brussels Sprouts
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4 from 1 vote

Creamy Garlic Parmesan Brussels Sprouts

Well, I’m done. Done trying out new recipes for Brussels sprouts. Done chasing the perfect way to cook them. Sure, I’ve got several really great recipes, but I never dream about them at night.
Course Side
Cuisine American
Keyword Brussels sprouts, creamy garlic, garlic Parmesan
Prep Time 15 minutes
Cook Time 40 minutes
Servings 8
Calories 267kcal
Author Inspired by a recipe from Cafe Delites

Ingredients

  • 8 slices bacon
  • 2 tablespoons unsalted butter
  • 2 pounds Brussel sprouts rinsed, stems cut off, any loose leaves removed
  • Kosher salt to taste
  • freshly ground black pepper to taste
  • 5 cloves garlic minced
  • 1 ½ cups heavy cream
  • 1 ½ teaspoons cornstarch
  • 1 tablespoon water
  • ⅓ cup mozzarella shredded
  • ¼ cup parmesan cheese grated

Instructions

  • Preheat oven to 375 F.
  • In a large skillet (a Dutch oven works great), fry the bacon over medium-high heat until just crispy. Remove to a paper towel-lined plate.
  • Remove all but 2 tablespoons of the oil left in the skillet.
  • Add the butter (careful, or it'll splatter) and melt.
  • Add the Brussels sprouts and season generously with salt and pepper.
  • Cook until the sprouts brown slightly along the edges, stirring occasionally.
  • Add the garlic and reduce the heat to low. Cook, stirring, for 1 minutes.
  • Add the cream and stir. Simmer, stirring for 3-4 minutes.
  • Make a slurry by stirring together the cornstarch and batter. Slowly stir it into the skillet. Bring the mixture to a simmer, stirring, until it's the desired thickness.
  • Crumble the bacon into the skillet.
  • Spray a 9" x 9" pan with nonstick spray. Pour in the Brussels sprouts and spread out evenly.
  • Top with the cheeses.
  • Bake 15 minutes or until hot and bubbly.

Nutrition

Calories: 267kcal | Carbohydrates: 13g | Protein: 7g | Fat: 23g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 127mg | Potassium: 489mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1655IU | Vitamin C: 97mg | Calcium: 141mg | Iron: 2mg

Nutritional values are approximate.