Roasting is my preferred way of cooking Brussels sprouts, also cauliflower and many other vegetables. I have found that roasting at a high temperature produces a char that brings out their sweetness. You will find a basic recipe for oven roasting sprouts here.
Lately though, Brussels sprouts have been showing up as a first course on many restaurant menus. The preparations have been varied and include roasting, but also frying and even deep fat frying. The fried sprouts have been absolutely delicious! They arrive glistening with oil, the edges wonderfully crisp and charred to sweetness.
I had relegated fried sprouts as a dish to eat in restaurants, a special treat. However, after frying some bacon for another dish, I ended up with about 6 tablespoons of aromatic bacon fat. The crisper drawer had some sprouts, it was too good an opportunity to pass up. This is clearly not a vegetarian dish, but I think it would be just as wonderful made with coconut oil and a few slices of fresh ginger. I don’t consider this recipe deep fat fried, but the sprouts are cooked in a generous quantity of oil or fat.
There really isn’t a recipe, here are just a few tips and instructions.
Trim the bottoms of the sprouts and remove any discolored or limp leaves. Cut the sprouts in half if small, quarter them if larger. Save any loose leaves that fall off.
Heat the oil on medium high until quite hot, add the sprouts and any extra leaves. Cook until brown with charred spots. Keep the heat fairly high as you want them to brown quickly on the outside but still retain some crunch in the middle. This method was much faster than my usual roasting but it did require more attention. I grated some fresh lime zest over the top to cut the richness, and added a pinch of flaked sea salt to finish. They were amazing! Probably not something I would do every day because of the larger amount of fat, but I highly recommend this way of preparing them. The edges were crispy and had a satisfying char. They were very sweet and wonderfully flavored by the bacon fat. Restaurant quality!
I am taking this to share at Fiesta Friday #159, a virtual blogging party hosted by Angie. This weeks co-hosts are Zeba @ Food For The Soul and Jhuls @ The Not So Creative Cook
Click on the link to see all the yummy food the group has to share.
Your sprouts look wonderful! I’ve done similar preps, both in the oven and stove top, with rich balsamics or maple syrup. I agree, not an everyday substitute for green veg– but a marvelous substitute for candy.
Yum, both of those preps sound wonderful. We did eat them like candy, most of them never made it to the table.
I overbought Brussels Sprouts! I forgot I had a bag in the garage fridge and bought another giant one! So perfect timing!!
I know, these were left over from a huge bag I purchased at Costco. Enjoy!
lol! I did the SAME thing!!!
Haha, it was surprising how many sprouts were in the bag wasn’t it!
Yum Liz – my favourite veggie since childhood. One of my local restaurants serves them as a side with Parmesan and walnuts but they’re so good that I order them as an entree 😄
I have done the same thing, that presentation sounds delicious.
I love the caramelization of the sprouts and the lime zest just adds the right touch. Happy Fiesta Friday!
Perfect. I just picked up Brussels sprouts at the market today. These are on the menu.
Thank you Tracey, I hope you enjoy it.
This is my favorite way to eat brussels sprouts and love how beautifully you caramelized yours.
My mouth just watered by looking at your photos! I love how you prepared them. I bet these would be finished in no time here at Fiesta Friday. 😀 Thanks for coming and bringing such delicious dish with you. Happy FF! x
Thank you Jhuls, most of them didn’t make it to the table and were nibbled straight out out of the pan.
Nice! Best way to eat sprouts in my opinion!
Good recipe. I like the addition of the lime zest.
It cuts the richness a bit without drowning the crispness as juice would.
Okay, love this. I roast mine in the oven at 400° tossed in olive oil, italian spices and red pepper flakes with a sprinkle of course salt when finished.