When thinking about what appetizer to serve, most cooks don’t consider using cabbage and even less think about Brussels sprouts! As a kid, you would NEVER hear me say, “oh yes please, may I have more!” I disliked them for years. It wasn’t until I was and at my great aunt’s home when she served them with a meal. The secret to a delicious-tasting Brussels sprout is not to overcook them! Sorry mom, but yours were too soft and mushy for my liking. Fast forward three decades and they’re a regular item in our fridge.
I’ve served the sprouts in a salad, roasted with aioli, or thinly sliced, tossed in with bacon, garlic and chopped avocado. There are many ways to enjoy the humble mini cabbage; click here to see how. Brussels sprouts are available year-round but best enjoyed when in season from September to November.
served as an appetizer
Brussels sprouts, bottoms trimmed and any loose leaves removed
oil for frying
sea salt and freshly ground black pepper
mayonnaise seasoned with lemon juice, for dipping (optional)
olive oil or truffle oil
freshly grated Parmesan cheese
In a saucepan heat oil (canola, peanut, rice bran) until temperature reaches 350f (180c). Take a sharp knife and slice halfway through Brussels sprout, turn 90 degrees and make another cut halfway down to make a cross. This will help the sprout to open up. Add sprouts to oil and fry until golden brown. Remove with slotted spoon and drain on paper towel. Season with sea salt, fresh pepper and Parmesan cheese. Serve will still warm.
The Culinary Chase’s Note: To add another layer of deliciousness, sprinkle Brussels sprouts with truffle salt or a good splash of truffle oil (or both). The combination of the truffle oil and Parmesan are out of this world, it’s so good! Enjoy!
fried brussels sprouts
Author: The Culinary Chase
Recipe type: appetizer
- Brussels sprouts, bottoms trimmed and any loose leaves removed
- oil for frying
- sea salt and freshly ground black pepper
- mayonnaise seasoned with lemon juice (optional)
- olive oil or truffle oil
- freshly grated Parmesan cheese
- In a saucepan heat oil (canola, peanut, rice bran) until temperature reaches 350f (180c). Take a sharp knife and slice halfway through Brussels sprout, turn 90 degrees and make another cut halfway down to make a cross. This will help the sprout to open up. Add sprouts to oil and fry until golden brown. Remove with slotted spoon and drain on paper towel. Season with sea salt, fresh pepper and Parmesan cheese. Serve will still warm.
- The Culinary Chase’s Note: To add another layer of deliciousness, sprinkle Brussels sprouts with truffle salt or a good splash of truffle oil (or both). The combination of the truffle oil and Parmesan is out of this world, it’s so good! Enjoy!
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Heather ChaseThe Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!