Community Pick
Fried Brussels Sprouts
"I've only eaten brussel sprouts steamed, until I found this recipe. This is from my mom's 500 Low-Carb Recipes' cookbook by Dana Carpender. I added the lemon juice.
This recipe has lots of possibilities!"
photo by Jonathan Melendez
- Ready In:
- 15mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 lb Brussels sprout
- 4 -6 tablespoons extra virgin olive oil
- 3 -4 garlic cloves, minced
- lemon juice, my addition, for garnish (optional)
- salt, to taste
- white pepper, to taste
directions
- 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.
Questions & Replies
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Is this Asian style lol My boyfriend and I are not agree
Reviews
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I LOVED this recipe. I've never fried brussel sprouts before and this sounded so differant. Finally got around to trying it last night and it went together so easy. I did add some sauted onions to the mix at the beginning and then followed the directions exactly. The addition of the garlic and lemon gave it just the right flavor. Thanks so much for posting. -
I was not able to get mine as brown as I wanted but I think that may have been because I used frozen brussels. I followed the recipe exactly other thatn that, they were still very good. They wer soft and flavorful. I will continue to make them this way even if I never am able to get them to brown. I added the joice of half a lemon, yummy.
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Love this idea, but try using unrefined Coconut Oil instead of Olive Oil. It takes heat without changing it's composition, making it a healthier oil to cook with. And no, it doesn't taste like coconut... but hey, that's not a bad idea to toss in some shredded dried coconut for a refreshing taste! Another additive, that's natural is a product called Junselle's Turkish Gold. It's a high quality blend of nuts/honey/oats that would be yummy. I think that product is 'googleable' LOL! Thanks for posting! -
This was tasty and easy. However, if you are not a fan of brussel sprouts, I don't think this will convert you. However, for those of us who are, this was a nice treat. Made for ZWT6. -
I have been pan frying Brussels sprouts for years but never thought of adding a squeeze of lemon juice. What a great addition. Thanks for sharing!
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Tweaks
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How delicious is this recipe! I just added parmasean cheese in with the garlic at the end. In the future I will add it right at the end, the parm started to melt and stick to the pan. Also I could have fried them a little longer. Still, just absolutely delicious ??????
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Add red onion slices and cook with the brussels sprouts. Fresh sliced garlic also works instead of diced and takes less effort. -
Love this idea, but try using unrefined Coconut Oil instead of Olive Oil. It takes heat without changing it's composition, making it a healthier oil to cook with. And no, it doesn't taste like coconut... but hey, that's not a bad idea to toss in some shredded dried coconut for a refreshing taste! Another additive, that's natural is a product called Junselle's Turkish Gold. It's a high quality blend of nuts/honey/oats that would be yummy. I think that product is 'googleable' LOL! Thanks for posting!
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This was delicious! I used BRAGGS Liquid Aminos instead of the salt and reduced the amount of extra virgin olive oil, but otherwise I followed the recipe. Thanks!!! Looney Spoon Phoodies ZWT6. :P -
I made this as directed, including halving the brussel sprouts, but we just weren't that impressed which really surprised me as so many brussel sprout haters said they were converted by this recipe and we already like brussel sprouts. I don't know. Maybe these didn't turn out like they were supposed to. It seems easy to get it wrong when 4 out of 6 ingredients don't list even approximate amounts. And I assume that the brussel sprouts were supposed to only take 10 minutes to cook based on the prep and cook times listed, but they were still underdone after 20 minutes. Was I supposed to be using thawed, frozen brussel sprouts or something? Instead of inspriring rave reviews in my house, this just inspired DH to suggest I cook brussel sprouts the same way I cook asparagus because he thought it would be "good that way". Hint taken. Really sorry.
RECIPE SUBMITTED BY
COOKGIRl
United States
