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.

Course Appetizer, Side Dish, Snack

Cuisine American

Diet Gluten Free, Dairy Free Diet, Vegan, Vegetarian

Keyword brussels sprouts recipe, fried brussels sprouts, roasted brussels sprouts

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 168kcal

Author Robin Miller

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).

Nutrition