Crisp Topped Sprouts Recipes

CRISPY BRUSSELS SPROUTS

Crispy Brussels Sprouts image

Provided by Daphne Brogdon

Time 55m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 1/2 pounds Brussels sprouts
4 cloves garlic, chopped
Salt and fresh ground pepper
1/4 cup olive oil

Steps:

Preheat the oven to 400 degrees F.
Cut the larger Brussels sprouts into quarters; halve the smaller ones.
Place the Brussels sprouts in a large baking dish or on a baking sheet. Add the garlic, sprinkle with salt and pepper, and pour over the olive oil. Toss to coat. Transfer to the oven and roast for 35 minutes. Crank up the oven to 450 degrees F and roast until tender and the outer leaves are browned and crispy, another 10 minutes. Transfer to a serving dish. Serve immediately.

CRISP-TOPPED SPROUTS

Crisp-topped sprouts image

Spruce up your usual sprouts and add crunch and crispiness with a bread and almond-based topping

Provided by Emma Lewis

Categories Dinner, Side dish

Time 30m

Number Of Ingredients 6

Ingredients

1kg Brussels sprout
50g white bread , preferably ciabatta
2 tbsp olive oil , plus extra to serve
25g flaked almond
1 garlic clove , finely chopped
zest 1 lemon

Steps:

Remove any tough leaves and trim sprouts, then steam or boil for 10 mins until tender.
Tear the bread into crumbs. Heat a large frying pan and pour in the olive oil. Add the bread and fry until just crisp. Tip in the flaked almonds, garlic and lemon zest, then cook gently until everything is golden. Place the sprouts in a serving dish, season, then toss with the crumbs and a little extra olive oil to finish.

Nutrition Facts : Calories 125 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.11 milligram of sodium

CRISPY BRUSSELS SPROUTS

Crispy Brussels Sprouts image

Provided by Food Network

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

Canola oil, for greasing and frying
1 pound bacon
1 pound Brussels sprouts
Kosher salt
2 small leeks, trimmed and sliced on a thin bias
3 ounces balsamic vinegar

Steps:

Preheat the oven to 350 degrees F and preheat a fryer or 3 inches oil in a medium heavy-bottomed pot to 350 degrees F. Line a plate with paper towels.
Layer the bacon on a small sheet pan greased with 1 tablespoon canola oil. Bake until very crispy, 10 to 12 minutes. Remove and set aside until ready to use.
Using a mandoline, carefully slice the Brussels sprouts paper-thin and sprinkle with salt.
Drop the Brussels sprouts into the oil and cook, continuously moving them around, until golden brown, 3 to 4 minutes. Drain thoroughly on the paper towels. Add the leeks to the oil and cook for 3 to 4 minutes. Drain and add to the paper towels. Dice the bacon into small bites.
Place the Brussels sprouts and leeks in a shallow dish and season with salt. Drizzle with the balsamic, then top with the crispy bacon and serve.

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