Not only are Brussels sprouts the “it” ingredient for fall and winter side dishes, but they are personally one of my favorite veggies. Remember in the old days when people use to boil Brussels sprouts to death? Then serve them up all mucky and smooshy? That’s why no one liked them! Yuck.
We know better now; so we roast, sauté, grill and shred them raw for salads to enable this vegetable to shine and become the truly wonderful, delicate ingredient we now know and love.
A few weeks ago I had some flash fried Brussels sprouts with feta cheese and pomegranate arils at a wonderful restaurant in Palm Springs. Heavenly! Perfect with a cold glass of Proseco. So I decided to flash fry mine at home in some extra virgin olive oil to create a yummy crispy version. They were so simple and so delicious.
I am basically providing you with a blank canvas; these crispy Brussels sprouts can be topped with cheese, lemon, bacon, olives, capers, nuts, etc.. Yes, this fall “it” ingredient has limitless potential!
Recipe note: we eat these with our fingers as an appetizer and sprinkle them with Maldon sea salt.
Crispy Brussels Sprouts with Maldon Sea Salt
Prep time: 5 minutes
Cook time: 15 minutes
Yield: Serves 4 as an appetizer
- 1 pound brussels sprouts, trimmed and cut in half lengthwise
- Extra virgin olive oil
- Maldon Salt or any type of sea salt to taste
1. In a medium pot, pour in olive oil so that it reaches 3 inches up the sides. Heat oil to 350° F.
Drop batches of Brussels sprouts into the oil and cook for 3 to 4 minutes, until outside leaves start to brown and curl. Remove with a slotted spoon and drain on paper towels (you can also dab off extra oil with a paper towel). Transfer to a bowl and season with salt. Serve warm.