Pan Fried Brussels Sprouts With Sriracha Honey And Lime Food

FRIED BRUSSELS SPROUTS WITH SRIRACHA AND HONEY GLAZE

Steps:

• Preheat oil to 350 degrees
• Using a food processor, mandolin or knife cut 6-8 sprouts very thinly for garnish.
• Combine Sriracha, honey and garlic in a microwave safe container. Heat on high for one minute, just enough to briefly cook the garlic. Remove from the microwave and add the lime juice and mix thoroughly. Set aside.
• Once the oil has reached temperature, put the sprouts into the oil and fry for approximately one minute. Keep the sprouts in one layer; if necessary repeat but don't crowd them.
• Drain on paper towels.
• Arrange on a serving plate, drizzle with the honey sriracha sauce and garnish with the shaved sprouts and toasted hazelnuts.
• Devour.

CRISPY FRIED BRUSSELS SPROUTS

Steps:

• Fill a large pot with a few inches of vegetable oil. Fit with a thermometer and heat oil to 400ºF. Meanwhile, make the sauce. In a pan, add vegetable oil and garlic over medium heat. Cook for 1-2 minutes until garlic is barely golden. Add honey and the sugar and then lemon juice, zest and rice vinegar. Whisk together and simmer for 2-3 minutes until slightly thickened. Whisk in the Sriracha and remove from heat. Season to taste with kosher salt.When the oil is 400ºF, add 1/2 of the Brussels sprouts and turn the heat to high. Stir sprouts while they are frying. When they float to the top and have a nice golden brown color, about 3 minutes, remove them with a slotted spoon and transfer them to a paper-towel-lined sheet tray. Sprinkle lightly with kosher salt and bring oil temperature back to 400ºF. Add remaining half of the sprouts to the oil and repeat the process, adding the chilis in the last minute of frying the second batch.Add all of the sprouts and chili to a bowl and drizzle with the sauce right before serving hot.Note: The temperature of the oil is very important. If the temperature is low or the Brussels sprouts are cold or damp, it will bring the temperature down too low and the sprouts will be soggy, not crispy!

PAN FRIED BRUSSELS SPROUTS WITH SRIRACHA, HONEY AND LIME

Steps:

• Trim the stem end of the sprouts and cut each one in half. Keep any loose leaves.
• In a small bowl, whisk together the sriracha, honey and lime juice. Taste and add more sriracha or honey if you like. Set aside.
• Use a large skillet and add a generous amount of olive oil (about 1/4 cup) and heat on medium high. Pan fry the Brussels until deep golden brown and season with salt during cooking process. Transfer to a medium bowl and toss with the sriracha, honey and lime sauce. Taste for any additional seasoning and serve.

FRIED BRUSSELS SPROUTS WITH WALNUTS AND CAPERS

Steps:

• Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. heat the oil to 350°F (175°C).
• While the oil is heating, whisk together the garlic, anchovies, serrano chile, red wine vinegar, honey, scallions, walnuts, and extra-virgin olive oil in a bowl large enough to toss all the Brussels sprouts. Keep the bowl near the stovetop.
• Working in batches, deep-fry the Brussels sprouts until the edges begin to curl and brown, about 3 minutes. To the last batch, add the parsley and capers. (Stand back-the capers will pop and sputter!) Give the contents of the pot a stir. When the color of the parsley becomes a deeper, more saturated shade of green, about 1/2 to 1 minute, remove the contents of the pot with a skimmer and place directly into the bowl of dressing. Toss to coat. Add salt and pepper to taste.

PAN FRIED BRUSSELS SPROUTS

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.

MACRITCHIE'S FRIED BRUSSELS SPROUTS

Steps:

• Check brussels sprouts for old, tough outer leaves and remove. Slice them in half, especially if they are larger than golf balls.
• Heat the olive oil in a large skillet on medium to medium high heat. Add the sprouts.
• Fry the sprouts, making sure both sides are browned. Sear them so they are quite dark, then reduce the heat and continue to cook about 5 minutes, shaking the pan periodically.
• Add the garlic and when the pan has cooled to medium low heat. Then add the basil, salt and pepper.
• Spill a little water in the pan, enough to make a steam, and cover with a lid for the last three minutes to be sure the sprouts are tender.
• Put in a serving dish and sprinkle with a little lemon juice if desired.

FRIED BRUSSELS SPROUTS

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.

FRIED BRUSSELS SPROUTS

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.

SRIRACHA HONEY BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
• Combine Brussels sprouts, olive oil, salt, pepper, and red pepper flakes in a bowl; toss until coated. Arrange in a single layer on prepared baking sheet.
• Roast in the preheated oven until Brussels sprouts are golden brown and tender, about 25 minutes.
• Mix honey and Sriracha sauce together in a small bowl until combined.
• Place roasted Brussels sprouts in a bowl. Drizzle with honey mixture; toss until well coated.

ROASTED BRUSSELS SPROUTS WITH SRIRACHA, LIME AND HONEY

Steps:

• Preheat the oven to 425 degrees.
• In a large bowl toss the sprouts with the oil and salt to coat. Pour out onto a baking sheet, turning the sprouts onto their cut half so it becomes nice and brown.
• Place into the hot oven. Cook until caramelized, about 20 - 25 minutes.
• Meanwhile whisk together the sriracha, honey and lime together. When the sprouts are cooked, toss with the prepared Siracha mixture until thoroughly coated. Serve immediately.