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…
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.
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 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.
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.
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.