Fried Brussels Sprouts Recipes

FRIED BRUSSELS SPROUTS

Steps:

• Remove brown outer leaves of brussel sprouts. Cut the brussel sprouts in half. NOTE: Original recipe left brussel sprouts whole. It's your choice to cut in half or leave whole.
• In sauce pan, heat olive oil over medium heat. Add the brussel sprouts and fry, stirring occasionally, until very dark brown, almost charred, but NOT burnt.
• The last minute of cooking, add the garlic and stir in to combine. Be careful not to burn the garlic!
• Season to taste with salt, white pepper and lemon juice if using. Serve warm.

FRIED BRUSSELS SPROUTS

Steps:

• In a heavy-bottomed pot, heat 2 inches of oil over medium-high. When oil reaches 360 degrees on a thermometer, carefully add 1/3 of the brussels sprouts. Cook, turning occasionally, until crisp and golden brown, 2 to 3 minutes. Transfer to a paper towel-lined tray with a slotted spoon and sprinkle with salt. Fry remaining sprouts in batches, returning oil to 360 degrees between each batch. Add shallots and chiles to oil and fry until slightly wrinkled and just beginning to color, 1 to 2 minutes. Transfer to tray with sprouts.
• Whisk lime juice and maple syrup in a large bowl. Add brussels sprouts, shallots, and chiles, tossing to coat evenly in lime mixture. Season with more salt to taste. Serve immediately.

FRIED BRUSSELS SPROUTS

Steps:

• Place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, leaving grease in the skillet.
• Cook onion in the bacon grease in the skillet until translucent, about 5 minutes. Add Brussels sprouts and toss to coat in the bacon grease. Cook and stir until browned and tender, about 5 minutes. Stir in sugar, salt, and black pepper; sprinkle in bacon pieces.

STIR-FRIED BRUSSELS SPROUTS

Steps:

• Cook one 12-ounce bag shaved Brussels sprouts, 4 ounces sliced mushrooms and a pinch of salt in a skillet with vegetable oil until crisp-tender, 5 to 6 minutes, stirring halfway through. Push the vegetables to one side. Add 1 teaspoon oil and 1 minced garlic clove; cook 20 seconds. Add 3 tablespoons Asian sweet chili sauce and 1 tablespoon fish sauce; toss. Top with chopped cilantro and mint.

PAN FRIED BRUSSELS SPROUTS

Steps:

• Heat olive oil in a cast-iron skillet over medium heat until the oil shimmers, and cook garlic, stirring often, until golden brown and fragrant, about 3 minutes. Stir in onion and cook until soft, stirring often, about 5 minutes. Add Brussels sprouts to the skillet and cook without stirring until the undersides of the sprouts turn golden brown, 5 to 7 minutes. Stir to turn sprouts over, and cook other sides until golden brown, another 5 to 7 minutes. Season with salt, black pepper, and garlic powder.

AIR FRYER BRUSSELS SPROUTS

Steps:

• Trim and quarter the Brussels sprouts and toss in a large bowl with the olive oil and 2 teaspoons salt. Set a 3.5-quart air fryer to 390 degrees F and preheat for 5 minutes. Transfer the sprouts to the air fryer and cook, tossing halfway through, until well-browned and crispy, about 18 minutes.
• Transfer to a serving bowl and toss with the Parmesan and lemon zest.

SUPERB STIR FRIED BRUSSELS SPROUTS

Steps:

• Heat your wok over high heat until very hot, add the olive oil and swirl around once.
• Now add the garlic and stir fry for a few seconds to scent the oil.
• Immediately tip in the sprouts (before the garlic has a chance to burn) and stir fry constantly for about 4 minutes until the sprouts are cooked-you are aiming for tenderness with a residual crunch.
• Stir in the sun dried tomato strips, the lemon zest and lemon juice to taste; then stir fry for a final 30 seconds or so.
• Taste and season with salt and pepper if necessary.

STIR-FRIED BRUSSELS SPROUTS

Steps:

• Heat a large skillet over high for a few minutes. Drops of water should skitter across the surface then evaporate quickly. Set the pan lid and 1/2 cup water next to the stove. Add enough oil to coat the bottom of the pan (3 to 4 tablespoons), then add garlic and sizzle until fragrant and wisps of smoke rise from the oil, about 15 seconds. Add brussels sprouts, sprinkle with salt and pepper, and stir to coat with oil. Spread in an even layer, carefully add water and immediately cover.
• Cook without stirring until the water has almost completely evaporated, 4 to 6 minutes. After silent simmering, there will be loud popping sounds that quiet to a crackle.
• Uncover, sprinkle with sugar and soy sauce, and stir for 1 minute. Sprinkle with red-pepper flakes and serve.

LEMONY FRIED BRUSSELS SPROUTS RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200˚C).
• In a 12-in (30-cm) oven-safe skillet, add the olive oil over medium heat. Once the oil begins to shimmer, add the Brussels sprouts and cook, stirring occasionally, until crisp and lightly caramelized, 3 to 4 minutes.
• Add the garlic, ginger, and lemon zest. Cook until fragrant about 30 seconds.
• Transfer the skillet to the oven and roast for 10 minutes, or until tender. Remove from the oven.
• Preheat oven to broil.
• In a blender or food processor, add the goat's milk, goat cheese, mustard, and lemon juice, and pulse until smooth. Stir in the red pepper flakes.
• Add the basil to the skillet with the Brussels sprouts. Add the goat's milk mixture and stir to combine.
• Sprinkle with Parmesan cheese and almonds.
• Broil for 2 to 3 minutes, or until the cheese has melted.
• Season with salt and pepper, and top with additional basil.
• Enjoy!