WEEKDAYS 1e|12c|p

Crispy and Roasted Brussels Sprouts

Carla Hall
|
Servings: 4 - 6
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easy
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30 to 45 min

A great Thanksgiving side dish!


  • Ingredients
  • step-by-step directions
Ingredients
Roasted Brussels Sprouts:
  • 6 strips bacon
  • 1/2 pound Brussels sprouts (cleaned)
  • 1/4 cup olive oil
  • 1 lemon (zested)
  • 3 tablespoons unsalted butter
  • 2/3 cup panko bread crumbs
  • Kosher salt and freshly ground black pepper (to taste)
Fried Brussels Sprouts:
  • vegetable oil (for frying)
  • 1 and 1/2 pounds Brussels sprouts (cleaned, quartered)
  • Kosher salt and freshly ground black pepper (to taste)
Lemon Vinaigrette:
  • 1 tablespoon Dijon mustard
  • 1 lemon (juiced)
  • 1 tablespoon honey
  • 1 shallot (peeled, minced)
  • 1/3 cup olive oil
  • Kosher salt and freshly ground black pepper (to taste)
Directions
  • For the Roasted Brussels Sprouts: Preheat oven to 425ºF. Line two baking sheets with foil and set aside.
  • Place bacon strips on the first baking sheet and set aside.
  • In a food processor fitted with a slicer blade attachment, shred the Brussels sprouts and place in a large bowl. Add olive oil and lemon zest and season with salt and pepper. Toss to coat and evenly lay out on the second prepared baking sheet.
  • Place the bacon on the lower rack of the oven and place the Brussels sprouts on a higher rack of the oven. Allow bacon to cook for 8-10 minutes until browned and crispy. Once browned and crispy, remove from the oven and allow to cool. Cook the Brussels sprouts for 15 minutes until tender and slightly charred, tossing halfway through. Remove from the oven, allow to cool and set aside. Once the bacon is cool, crumble into smaller pieces.
  • In a medium saute pan, add the butter and allow to heat over medium heat. Add the panko bread crumbs and allow to cook until golden brown, about 5 minutes. Remove and allow to cool.
  • In a large bowl, add the Brussels sprouts, panko and bacon and toss to combine. Set aside.
  • For the Fried Brussels Sprouts: In a large heavy-bottomed saute pan, heat 1/4-inch of vegetable oil over medium-high heat to 350ºF. Line a plate with a paper towel.
  • Add the Brussels sprouts and allow to fry on both sides until golden brown and crispy, about 4 minutes. Remove to the paper towel-lined plate and season with salt and pepper.
  • For the Lemon Vinaigrette: In a medium bowl add the Dijon mustard, lemon juice, honey and shallot and whisk to combine. Add the olive oil while whisking constantly. Season with salt and pepper and set aside.
  • To Serve: Place the fried Brussels sprouts on the bottom of the plate, then top with the roasted Brussels sprouts mixture and drizzle with lemon vinaigrette. Serve.
  • Tip: This dish can be made a day in advance and served at room temperature! Be sure to dress the salad with the vinaigrette right before serving.

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