Crispy Brussels Sprouts
Though Brussels sprouts was everyone’s nightmare vegetable at the dinner table as a kid, it has evolved. And by evolved, I mean it is no longer boiled and served plain. Now, the Brussels sprouts are more often roasted or fried, providing every family with an amazing side dish that even their children will enjoy.
I have recently strayed away from roasting my Brussels sprout and have begun to fry them. That is the more indulgent choice of making the Brussels sprouts, but it is absolutely amazing. If you are having a dinner night, post pandemic, frying is definitely a way to elevate the dish and impress your guests.
If you want to make a healthier side dish, roasting the Brussels sprouts will almost provide the same results as frying them. The trick is to broil them at the end for 5-8 minutes, depending on the desired crispiness.
I usually buy a nine ounce bag of organic Brussels sprouts, though you can make as many as you want. If frying, keep in mind that you will want to fry them in small batches so that they cook properly. I set the oil to medium high heat and fry them for 5-7 minutes, until perfectly crispy.
When roasting the Brussels sprouts I always use olive oil and place in the oven for 40-45 minutes at 400°F. I ensure to turn them occasionally so that they crisp evenly. I then set the oven to high broil for 5-8 minutes. For crispiest results, serve the Brussels sprouts as soon as they are ready, as they can become soggy or soft if left out for too long. If you need to wait to serve the Brussels, place them in the oven on low heat, then broil again for 1-2 minutes before serving.
If you do not want to fry or roast the Brussels sprouts, you can cook them in a cast iron pan with olive oil on medium high heat for 20-25 minutes. Whichever method you decide to use, the Brussels sprouts should be delicious when pair with my homemade garlic aioli recipe.
Ingredients (for two):
9 oz Brussels sprouts
1 tsp salt
1/2 tsp black pepper
2 garlic cloves, chopped
3 tbsp olive oil (for roasting)
3 cups canola oil (for frying)
Preparation Instructions:
Using a cutting board and knife, cut off the ends of the Brussels sprouts.
Peel the leave off the Brussels sprouts that have spot or are starting to decay.
Set aside to prepare for cooking. You can either roast or fry the Brussels sprouts.
Roasting Instructions:
Set oven to 400°F
Line oven pan with parchment paper (foil works).
Place Brussels sprouts on lined pan and drizzle with olive oil.
Top with freshly chopped garlic, salt and black pepper. Mix well.
Place in oven to roast for 40-45 minutes.
Set oven to high broil for 5-8 minutes.
Enjoy with some Garlic Aioli!
Frying Instructions
Add canola oil to a deep pot or pan and set stove to medium high heat.
Once the oil is hot, add Brussels sprouts.
Let Brussels sprouts fry for 5-7 minutes, until golden.
Remove from oil and place Brussels spouts in a bowl lined with parchment (paper towel works).
Toss Brussels sprouts with salt, black pepper, and chopped garlic.
Enjoy with some Garlic Aioli!
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