Love crispy, tender restaurant-style Brussels sprouts? Here's the secret to making them
These days, once-maligned Brussels sprouts appear on restaurant menus from local pubs to upscale bars and steakhouses. It’s no shocker that the once humble veggie has regained favor now that they're being cooked properly. They're simply delicious.
When done right, Brussels sprouts transform into a perfectly seasoned vegetable that delivers a soft center and delightful crunch with crispy leaves, tender flesh and a hint of garlic in every delectable bite.
And there’s no need to go out for restaurant-quality Brussels sprouts. What makes restaurant sprouts unique is how crispy, caramelized and assertively seasoned they are. You can thank the deep fryer for that. Luckily, it’s easy to recreate the experience at home without the deep fry using a simple, two-step cooking technique.
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.
The ultimate Thanksgiving side dish?
These gluten-free, vegan Brussels sprouts are crowd pleasers, which makes them a superstar side dish for holidays like Thanksgiving when you inevitably end up feeding diners with a range of preferences.
But don't wait for a special occasion to try them. They're too good and too easy not to make for a quick weeknight dinner just because.
How to make the best 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.
When it's time to fry, 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.
The key to this recipe is to season aggressively but simply. All you need is garlic powder, salt and black pepper, preferably freshly ground salt and black pepper for the most profound flavor and texture.
For a perfect finishing touch, use a 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 than balsamic reduction).
How to cook Brussels sprouts
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 F. Some recipes for roasted Brussels sprouts suggest roasting at higher temperatures (425-450 degrees F), 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 ½-inch of oil for frying, but a heavy, high-sided pan will reduce splattering and ensure that the oil maintains a steady temperature. I use a 12-inch cast iron skillet.
Fry in batches. To guarantee crispy sprouts, don’t crowd the pan when frying either. 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.
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Restaurant-style Brussels sprouts recipe
These amazing sprouts make an excellent appetizer. When served as a side dish, these sprouts partner well with steak, burgers, chicken, pork, roasted turkey and seafood. Since they are vegan, they also make an excellent addition to a vegetarian meal or veggie-based bowl.
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. When ready to reheat, bring back their crispiness by spreading the sprouts in a single layer on a baking sheet and cooking in a 350-degree F oven until hot and crispy. I do not suggest reheating in the microwave unless you want mushy sprouts.
Makes: 4 to 6 servings
Ingredients:
2 pounds Brussels sprouts, stem ends trimmed, halved lengthwise, ragged or yellow leaves removed and discarded
2 tablespoons avocado oil or olive 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 F. Line a large baking sheet with parchment paper or aluminum foil.
In a large bowl, combine the Brussels sprouts, avocado oil, garlic powder, ½ teaspoon salt and ¼ 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 ½-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 F, add the Brussels sprouts to the pan (don’t overcrowd the pan; fry 4 separate batches). Fry for 1 to 2 minutes, until the sprouts are browned and crisp.
Transfer the fried sprouts to paper towels and immediately sprinkle with 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 before serving.
Questions or comments? Email the culinary team at cooking@azcentral.com.
This article originally appeared on Arizona Republic: Brussels sprouts make the ultimate Thanksgiving side dishes. Here's how
