Brussels sprouts used to get a bad rap but nowadays they grace the menus of the most chic restaurants. I’ve had them several different ways and this recipe was inspired by many of the dishes I have tried at restaurants mixed with my cousin’s amazing Brussels sprouts she made not long ago when I visited her in Iowa.
One thing you will probably not see in a chic restaurant is steamed or boiled Brussels sprouts. Why? Because the are nasty like that. However, roast them in a hot oven or deep fry them and they are heavenly. My cousin blew my mind by deep frying Brussels sprouts in the same fryer that she then fried chicken in. They were so crispy and the outer leaves had this amazing earthy flavor. It was hard to imagine that this same veggie use to be reviled.
I wasn’t in the mood to pull out my frying kettle but I was craving that flavor so I settled for pan frying the sprouts instead. It got me great results and used way less oil which is always a plus.
The rest of this recipe was based on what I had. I had a little bit of some really nice balsamic vinegar left and I had some hazelnuts in the freezer. So I drizzled the balsamic over the crispy Brussels sprouts and then sprinkled it with toasted hazelnuts. The combo smelled as amazing as it tasted and was super easy to make. What’s your favorite way to make Brussels sprouts? Leave it in the comments!
Serves 2-4 people
- 1 lb of Brussels sprouts, trimmed and halved
- 4 Tablespoons of grapeseed or other veggie oil
- 1 Tablespoon Balsamic Vinegar
- 2 Tablespoons toasted hazelnuts, chopped
- In a large frying pan heat the oil to medium high. Place the Brussels sprouts in the hot oil cut side down, sprinkle with salt and let them cook until they are nice and brown on that side. Then carefully turn them over and salt and brown on the other side. You may have to do this in batches, adding more oil if you need to.
- In a large bowl, toss the fried Brussels sprouts with the Balsamic vinegar.
- Sprinkle chopped hazelnuts over top and serve warm.