Brussels Sprouts With French Fried Onions By Amiah Recipes

Steps:

• Trim the root end off the sprouts, peel off the first layer of leaves and cut each one on half.
• Heat butter and oil in a large frying pan until the butter just starts to brown. Add the sprouts being careful not to get splattered with hot oil.
• Stir or toss frequently until the sprouts are nicely browned.
• Add the water and soup mix and simmer uncovered for about 7 minutes. Taste a sprout and season to taste with salt and pepper.

Steps:

• 1. Wash Brussels sprouts, trim bottoms, and separate leaves.
• 2. Cut 4 slices of bacon into 1-inch pieces. Fry in a nonstick pan or cast iron skillet over medium heat until crispy.
• 3. Add Brussels Sprout leaves and garlic and saute until tender. Salt & pepper to taste.
• 4. Mix together all-purpose flour and Creole seasoning in a small mixing bowl. Whisk together buttermilk and one egg.
• 5. Cut onion into thin slices. Dip in buttermilk & egg mixture and dredge into season flour. Deep fry or pan fry at least 1 cup of vegetable oil until crispy
• 6. Place cooked Brussels sprouts and bacon on serving platter and top with French Fried Onions.

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.

Steps:

• To make the breadcrumbs: Heat the olive oil in a small skillet over medium-low heat. When the oil is hot, add the panko. Cook and stir until crisp and light golden, about 2 minutes. Remove from the heat and let cool. Season with kosher salt and pepper and stir in the lemon zest. Set aside.
• For the Brussels sprouts: Pour about 2 inches of neutral oil in a large Dutch oven and heat to 370 degrees F. Fry half of the sprouts (be careful, they might splatter when you add them), turning occasionally, until very crisp and browned, 3 to 4 minutes. Remove to a cooling rack over a sheet pan. Season with kosher salt. Let the oil come back to temperature and fry the second batch. Season the remaining sprouts with kosher salt.
• To assemble: Spread the yogurt as a base on a platter and mound the fried Brussels sprouts on top. Drizzle around the perimeter with olive oil. Season with flaky salt and black pepper. Drizzle with harissa. Top with the feta and breadcrumbs. Serve with lemon wedges on the side.

Steps:

• Heat the olive oil in a large frying pan.
• Add the pancetta and fry for 2 minutes until just becoming crisp.
• Toss in the sprouts, then the lemon juice.
• Season well.
• Cook for 2 minutes until heated through.
• Serve topped with fried onions.

Steps:

• Pull off any tough outer leaves of the sprouts. Using a paring knife, make a couple of crossed gashes in the base of each sprout.
• Put the sprouts in a saucepan and add water to cover and salt. Bring to a boil and cook 10 to 12 minutes, or until tender. Drain well.
• Heat the butter in a saucepan and add the onion, cumin, salt and pepper. Cook, stirring, until onion is wilted. Add the sprouts and stir until the sprouts are coated with butter and are hot. Serve.

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.