Crispy Fried Brussels Sprouts with Balsamic Vinaigrette
Need a dish to bring to thanksgiving? We got you. Crispy Fried Brussels Sprouts with Balsamic Vinaigrette is a flavorful side dish featuring golden, crispy Brussels sprouts tossed in a tangy-sweet balsamic vinaigrette. Garnished with crispy shallots, fresh parsley, dried cranberries, Parmigiano-Reggiano, toasted walnuts, and a hint of lemon zest, it offers a delightful blend of textures and tastes.
Ingredients
For the Brussels Sprouts:
- 1 lb Brussels sprouts trimmed and quartered
- Vegetable oil for frying
- 1 Tbsp all-purpose flour
For the Balsamic Vinaigrette:
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 Tbsp honey
- 1 tsp Dijon mustard
- 4 small shallots thinly sliced crosswise into rings
- Kosher salt and freshly ground black pepper
For Garnish:
- 1/4 cup finely chopped flat-leaf parsley
- 1/4 cup dried cranberries
- 1/4 cup freshly grated Parmigiano-Reggiano
- 1/4 cup walnuts toasted and roughly chopped
- Finely grated zest of 1/2 lemon
Instructions
Prepare the Brussels Sprouts:
- Trim and quarter the Brussels sprouts. Toss them with 1 tablespoon of all-purpose flour to coat evenly.
Heat the Oil:
- In a large skillet or Dutch oven, heat vegetable oil over medium-high heat. Test the oil by dropping in a small piece of bread; if it browns in about 60 seconds, the oil is ready.
Fry the Brussels Sprouts:
- Fry the Brussels sprouts in batches, being careful not to overcrowd the pan. Cook for 4-5 minutes, or until they are golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
Prepare the Balsamic Vinaigrette:
- In a small bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, and a pinch of kosher salt and freshly ground black pepper.
- Heat a small pan over medium heat and add the sliced shallots. Cook until they are crispy and golden, about 5-7 minutes. Remove from heat and drain on paper towels.
Assemble the Dish:
- In a large bowl, toss the fried Brussels sprouts with the balsamic vinaigrette.
- Sprinkle with chopped parsley, dried cranberries, Parmigiano-Reggiano, toasted walnuts, and finely grated lemon zest.
Serve:
- Serve immediately while the Brussels sprouts are still warm and crispy.
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