Restaurant Style Brussels Sprouts
These incredible Brussels sprouts boast crispy leaves, tender flesh, and hint of garlic in every delectable bite. Imagine a commingling of Brussels sprouts and French fries – perfectly seasoned vegetables that deliver a soft center and delightful crunch.
This recipe was written for the Arizona Republic.
In case you haven’t noticed, Brussels sprouts are the definitive hip offering on numerous restaurant menus, from local pubs to upscale bars, and from casual restaurants to classy steakhouses. It’s no shocker, the once humble veggie is now ultra-cool, especially when served fork-tender and extra-crispy at the same time.
Chic appetizer or trendy side dish, Brussels sprouts are the latest obsession.
Now you can enjoy restaurant-style Brussels sprouts at home! There’s no need to dine out to enjoy tender-crisp, restaurant-quality Brussels sprouts. What makes restaurant sprouts so unique is how crispy, caramelized, and assertively seasoned they are. You can thank the deep fryer for that. Thankfully, it’s easy to recreate the fried baby cabbage experience without the deep fry, or the restaurant.
You’ll never boil your sprouts again! Which Brussel sprout would you prefer – one that’s savory and crisp, or one that’s pale and ordinary? Combine two simple cooking methods – roasting and pan-frying – and you can create undeniably addictive Brussels sprouts. First, we roast the sprouts, which ensures a fork-tender center and allows the seasonings to work their way into the flesh. Next, we pan-fry, which guarantees crispy, caramelized leaves. Both steps are easy, and the result is restaurant-quality sprouts.
These gluten-free, vegan Brussels sprouts make an unbeatable side dish and/or appetizer for any occasion, whether it’s a quick weeknight dinner, holiday celebration, or weekend gathering with friends.
Ingredient tips
- Brussels sprouts. When shopping, look for firm, bright green heads with tightly packed leaves. I suggest larger sprouts if possible. Smaller sprouts are fine (and a bit sweeter and more tender), but they may cook too quickly in both the oven and the hot oil. To prep the sprouts, trim the stem end, halve lengthwise, and remove any ragged or yellow leaves.
- Avocado oil. I prefer avocado oil for this recipe because it delivers a mild, buttery flavor, which partners well with the bitter quality of the cabbage. Avocado oil also has a high smoke point, making it ideal for pan-frying. If desired, you may use olive oil for roasting and another oil (such as vegetable oil) for frying, but I highly encourage you to try avocado oil for this recipe.
- Seasonings. This recipe calls for very few seasonings – garlic powder, salt, and black pepper. Trust me, that’s all you need to recreate restaurant-esque sprouts. Pro tip: If possible, use freshly ground salt and black pepper for the freshest, most profound flavor and texture.
- Balsamic reduction. A drizzle of sweetness just before serving completely transforms these garlicky, salty sprouts, while balancing the slight bitterness of the cabbage. You may also use balsamic glaze (balsamic glaze is slightly thicker that balsamic reduction).
Cooking tips
- Don’t crowd your baking sheet. When roasting, make sure each sprout is touching the pan. If your pan is crowded, the sprouts will steam instead of caramelizing and crisping.
- Roast at 400 degrees. Some recipes for roasted Brussels sprouts suggest roasting at higher temperatures (425-450 degrees), but since we’re pan-frying after roasting, this isn’t necessary to achieve crispy leaves. Plus, when roasting at higher temperatures, outer leaves may burn before the center of the sprout is tender. In this recipe, roasting tenderizes the flesh, and frying crisps the exterior.
- Use a heavy, high-sided pan for frying. We’re only using 1/2-inch of oil for frying, but a heavy, high-sided pan will reduce splattering and ensure that the oil maintains a steady temperature. I used my 12-inch cast iron skillet.
- Fry in batches. To guarantee crispy sprouts, don’t crowd the pan when frying. The Brussels sprouts should have room to move around in the hot oil. I suggest frying in four batches.
- Season your sprouts immediately after frying. Shower your sprouts with more salt as soon as they hit the paper towels to drain. The salt will adhere to the sprouts better when they’re hot.
Store leftovers. Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
Reheat leftover sprouts in the oven. To bring back their crispiness, arrange leftover Brussels sprouts on a baking sheet, in a single layer, and reheat in a 350-degree oven until hot and crispy, about 10 minutes. I do not suggest reheating in the microwave unless you want mushy sprouts.
How should you serve your restaurant-style Brussels sprouts? These amazing sprouts make an excellent appetizer, so consider serving them at your next get-together. When served as a side dish, these sprouts partner well with steak, burgers, chicken, pork, roasted turkey, and seafood. Since these Brussels sprouts are vegan, they also make an excellent addition to a vegetarian meal, or veggie-based bowl when paired with other fresh and roasted vegetables.
Restaurant Style Brussels Sprouts
Ingredients
- 2 pounds Brussels sprouts, stem ends trimmed, halved lengthwise, and ragged or yellow leaves removed and discarded
- 2 tablespoons avocado oil, plus avocado oil or vegetable oil for pan frying
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper
- 1 tablespoon balsamic reduction or balsamic glaze
Instructions
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or aluminum foil.
- In a large bowl, combine the Brussels sprouts, avocado oil, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat the sprouts evenly.
- Transfer the Brussels sprouts to the prepared pan and spread out in an even layer, making sure each sprout is touching the pan.
- Roast for 20 minutes, tossing halfway through cooking, until tender and lightly browned. Remove the pan from the oven and set aside.
- Heat about 1/2-inch of avocado oil or vegetable oil in a large, deep skillet or saucepan set over medium-high heat. When the oil temperature reaches 375 to 395 degrees, work in batches to add the Brussels sprouts to the pan (don’t overcrowd the pan; fry about 4 separate batches). Fry for 1 minute, until the sprouts are browned and crisp. Transfer the fried sprouts to paper towels and immediately sprinkle with a little more salt.
- When all Brussels sprouts have been fried and salted, transfer them to a serving platter and drizzle with the balsamic reduction (or balsamic glaze).