Fried Brussels Sprouts Recipes

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FRIED BRUSSELS SPROUTS

The brussels sprouts should be thoroughly dry before frying. Any water clinging to the sprouts will cause the oil to splatter. The oil takes time to come up to temperature, so get that heating on the stove top before prepping the other ingredients.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 20m

Number Of Ingredients 7



Fried Brussels Sprouts image

Steps:

  • In a heavy-bottomed pot, heat 2 inches of oil over medium-high. When oil reaches 360 degrees on a thermometer, carefully add 1/3 of the brussels sprouts. Cook, turning occasionally, until crisp and golden brown, 2 to 3 minutes. Transfer to a paper towel-lined tray with a slotted spoon and sprinkle with salt. Fry remaining sprouts in batches, returning oil to 360 degrees between each batch. Add shallots and chiles to oil and fry until slightly wrinkled and just beginning to color, 1 to 2 minutes. Transfer to tray with sprouts.
  • Whisk lime juice and maple syrup in a large bowl. Add brussels sprouts, shallots, and chiles, tossing to coat evenly in lime mixture. Season with more salt to taste. Serve immediately.

Vegetable oil, for frying
1 pound brussels sprouts, halved lengthwise (4 cups)
Kosher salt
3 small shallots, peeled and thinly sliced into rounds (1/2 cup)
2 Fresno or red finger chiles, thinly sliced into rounds (1/3 cup)
2 tablespoons fresh lime juice
1 tablespoon maple syrup or honey

AIR FRYER BRUSSELS SPROUTS

Get the crispiest sprouts possible -- without using a lot of oil.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 2 servings

Number Of Ingredients 5



Air Fryer Brussels Sprouts image

Steps:

  • Trim and quarter the Brussels sprouts and toss in a large bowl with the olive oil and 2 teaspoons salt. Set a 3.5-quart air fryer to 390 degrees F and preheat for 5 minutes. Transfer the sprouts to the air fryer and cook, tossing halfway through, until well-browned and crispy, about 18 minutes.
  • Transfer to a serving bowl and toss with the Parmesan and lemon zest.

1 pound small Brussels sprouts
1 tablespoon olive oil
Kosher salt
2 tablespoons grated Parmesan
Zest of 1/2 lemon

STIR-FRIED BRUSSELS SPROUTS

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 0



Stir-Fried Brussels Sprouts image

Steps:

  • Cook one 12-ounce bag shaved Brussels sprouts, 4 ounces sliced mushrooms and a pinch of salt in a skillet with vegetable oil until crisp-tender, 5 to 6 minutes, stirring halfway through. Push the vegetables to one side. Add 1 teaspoon oil and 1 minced garlic clove; cook 20 seconds. Add 3 tablespoons Asian sweet chili sauce and 1 tablespoon fish sauce; toss. Top with chopped cilantro and mint.

FRIED BRUSSELS SPROUTS

Like fried cabbage? Then you are in for a treat. This is easy and most kids are actually surprised that it tastes better than it looks! I add about 2 tablespoons sugar simply to soften the taste and make my kids happy. But it is delicious without the sugar, and when I leave it out, I don't tell them and they never say a word!

Provided by Brandi Ratcliff

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 35m

Yield 4

Number Of Ingredients 5



Fried Brussels Sprouts image

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.

Nutrition Facts : Calories 146.5 calories, Carbohydrate 16.7 g, Cholesterol 15.1 mg, Fat 6 g, Fiber 3.7 g, Protein 8.3 g, SaturatedFat 2 g, Sodium 378.8 mg, Sugar 9.3 g

6 slices bacon, cut into bite-size pieces
½ onion, diced
1 (12 ounce) package fresh Brussels sprouts, trimmed and sliced
2 tablespoons white sugar, or to taste
salt and ground black pepper to taste

FRIED BRUSSELS SPROUTS

I've only eaten brussel sprouts steamed, until I found this recipe. This is from my mom's 500 Low-Carb Recipes' cookbook by Dana Carpender. I added the lemon juice. This recipe has lots of possibilities!

Provided by COOKGIRl

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6



Fried Brussels Sprouts image

Steps:

  • Remove brown outer leaves of brussel sprouts. Cut the brussel sprouts in half. NOTE: Original recipe left brussel sprouts whole. It's your choice to cut in half or leave whole.
  • In sauce pan, heat olive oil over medium heat. Add the brussel sprouts and fry, stirring occasionally, until very dark brown, almost charred, but NOT burnt.
  • The last minute of cooking, add the garlic and stir in to combine. Be careful not to burn the garlic!
  • Season to taste with salt, white pepper and lemon juice if using. Serve warm.

1 lb Brussels sprout
4 -6 tablespoons extra virgin olive oil
3 -4 garlic cloves, minced
lemon juice, my addition, for garnish (optional)
salt, to taste
white pepper, to taste

PAN FRIED BRUSSELS SPROUTS

Don't be afraid of Brussels sprouts ... yes, they are green, but they are so delicious! Pan frying them brings out their flavor. Use as a side dish ... or if you're like me, an on-the-go breakfast item!

Provided by Connie Fabian Byrnes

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 30m

Yield 4

Number Of Ingredients 6



Pan Fried Brussels Sprouts image

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.

Nutrition Facts : Calories 87.2 calories, Carbohydrate 12.1 g, Fat 3.7 g, Fiber 4.6 g, Protein 4.1 g, SaturatedFat 0.5 g, Sodium 29.3 mg, Sugar 3.2 g

1 tablespoon olive oil
2 teaspoons crushed garlic
¼ white onion, chopped
1 (16 ounce) package trimmed Brussels sprouts
salt and ground black pepper to taste
garlic powder to taste

CHEESY FRIED BRUSSELS SPROUTS

This is a really yummy way to make brussels sprouts. After you eat them like this you'll never boil them to death again!

Provided by Midwest Maven

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6



Cheesy Fried Brussels Sprouts image

Steps:

  • Wash sprouts off, peel first couple leaves off outside, cut small piece off bottoms and then lightly cut an X into the bottom of each sprout.
  • Bring a pot of salted water to a boil and blanch the sprouts until they are almost done. Then put them into an ice bath until they are cold(this will stop the cooking process and prevent them getting mushy) . Drain them and set aside.
  • When ready for dinner, combine bread crumbs, parmesan cheese, and seasonings. Beat eggs in a small bowl with a little water.
  • Heat a large skillet over medium heat with some olive oil.
  • Dunk drained sprouts in egg, let as much drain off as possible, then toss in the bread crumb/cheese mixture, pressing the crumbs lightly onto the sprouts.
  • Pan cook the sprouts in the oil till golden brown and delicious.

Nutrition Facts : Calories 567.6, Fat 22.9, SaturatedFat 11.1, Cholesterol 256.1, Sodium 1918.3, Carbohydrate 53.7, Fiber 7.2, Sugar 6.8, Protein 37.8

1 -1 1/2 lb fresh Brussels sprout (roughly all same size otherwise cut in half)
2 cups seasoned bread crumbs
2 cups grated parmesan cheese
salt and pepper
Italian spices
4 eggs

LEMONY FRIED BRUSSELS SPROUTS RECIPE BY TASTY

Here's what you need: extra virgin olive oil, brussel sprout, garlic, lemon zest, full-fat goat milk, goat cheese, dijon mustard, lemon juice, red pepper flakes, fresh basil, grated parmesan cheese, raw almond, flaky sea salt, black pepper

Provided by Tasty

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 14



Lemony Fried Brussels Sprouts Recipe by Tasty image

Steps:

  • Preheat oven to 400ºF (200˚C).
  • In a 12-in (30-cm) oven-safe skillet, add the olive oil over medium heat. Once the oil begins to shimmer, add the Brussels sprouts and cook, stirring occasionally, until crisp and lightly caramelized, 3 to 4 minutes.
  • Add the garlic, ginger, and lemon zest. Cook until fragrant about 30 seconds.
  • Transfer the skillet to the oven and roast for 10 minutes, or until tender. Remove from the oven.
  • Preheat oven to broil.
  • In a blender or food processor, add the goat's milk, goat cheese, mustard, and lemon juice, and pulse until smooth. Stir in the red pepper flakes.
  • Add the basil to the skillet with the Brussels sprouts. Add the goat's milk mixture and stir to combine.
  • Sprinkle with Parmesan cheese and almonds.
  • Broil for 2 to 3 minutes, or until the cheese has melted.
  • Season with salt and pepper, and top with additional basil.
  • Enjoy!

Nutrition Facts : Calories 319 calories, Carbohydrate 21 grams, Fat 23 grams, Fiber 7 grams, Protein 14 grams, Sugar 6 grams

2 tablespoons extra virgin olive oil
¾ lb brussel sprout, trimmed and halved
4 cloves garlic, minced
1 lemon lemon zest
⅔ cup full-fat goat milk
2 oz goat cheese
1 teaspoon dijon mustard
1 tablespoon lemon juice
1 pinch red pepper flakes
¼ cup fresh basil, chopped, plus more for garnish
⅓ cup grated parmesan cheese
⅓ cup raw almond, coarsely chopped
flaky sea salt, to taste
black pepper, to taste

STIR-FRIED BRUSSELS SPROUTS

Brussels sprouts caramelize to a deep, delicious brown while retaining a fresh bite in minutes when cooked on the stovetop. In this adaptation of wok stir-frying, the sprouts quickly sear in a single layer in a skillet, then steam through with a splash of water to tenderize their tough cores. Crushed garlic cloves release their aroma into the hot oil, but are in chunks big enough to not burn and get bitter. A final sprinkle of sugar, soy sauce and red-pepper flakes give the sprouts a nice balance of sweet, salty and spicy. You can eat this with other stir-fries and steamed rice or alongside any main dish. Leftovers, reheated or cold, can be tossed into grain bowls and salads.

Provided by Genevieve Ko

Categories     easy, quick, vegetables, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 7



Stir-Fried Brussels Sprouts image

Steps:

  • Heat a large skillet over high for a few minutes. Drops of water should skitter across the surface then evaporate quickly. Set the pan lid and 1/2 cup water next to the stove. Add enough oil to coat the bottom of the pan (3 to 4 tablespoons), then add garlic and sizzle until fragrant and wisps of smoke rise from the oil, about 15 seconds. Add brussels sprouts, sprinkle with salt and pepper, and stir to coat with oil. Spread in an even layer, carefully add water and immediately cover.
  • Cook without stirring until the water has almost completely evaporated, 4 to 6 minutes. After silent simmering, there will be loud popping sounds that quiet to a crackle.
  • Uncover, sprinkle with sugar and soy sauce, and stir for 1 minute. Sprinkle with red-pepper flakes and serve.

Neutral oil, such as grapeseed or canola oil
4 garlic cloves, smashed, then peeled
1 pound brussels sprouts, halved or quartered, if large
Salt and pepper
1/2 teaspoon granulated sugar
2 teaspoons soy sauce
Red-pepper flakes, to taste

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