Best Fried Brussels Sprout Salad Recipes

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.

AIR-FRYER BRUSSELS SPROUTS WITH GARLIC, BALSAMIC AND SOY

Steps:

• Heat air fryer to 400 degrees, if preheating is necessary.
• Place brussels sprouts in the air fryer basket; drizzle with 1 tablespoon oil and the salt. Fry for 15 minutes, shaking basket or stirring the sprouts halfway through.
• Sprinkle sprouts with garlic. Continue to fry until the garlic is golden brown, another 2 to 4 minutes.
• Meanwhile, in a small saucepan, bring balsamic vinegar to a simmer. Continue to simmer until thickened and starting to look syrupy, adjusting heat as necessary to prevent burning, 2 to 3 minutes. (Keep a close eye on it; it will go from reduced to burned very quickly.) Remove from heat and whisk in 2 tablespoons oil, the lime juice and the soy sauce.
• Transfer brussels sprouts to a serving platter and drizzle with balsamic dressing. Squeeze more lime juice on top to taste.

SHAVED BRUSSELS SPROUT SALAD

Steps:

• Rinse and pat dry brussels sprouts. Trim off the stems and remove and discard any dry or wilted leaves. Shave brussels sprouts with your desired method* and place them in a large bowl.
• Top the shaved Brussels sprouts with chopped apple, cranberries, parmesan cheese, sunflower seeds, and chives.
• In a separate bowl, whisk together the dressing ingredients: olive oil, lemon juice, dijon mustard, salt, and pepper.
• Just before serving, pour the dressing over the salad and toss to combine.

BRUSSELS SPROUT SALAD

Steps:

• Heat oil until almost smoking, add Brussels sprout leaves, and toss until wilted. Season with salt and pepper. Add onions and lardoons, and toss until hot. Add Vinaigrette, toss, and then add croutons and eggs. Toss only to mix. Plate and serve immediately.
• Place garlic and shallots in a bowl with thyme, vinegar, salt and pepper. Allow to macerate for at least 30 minutes. Whisk in pure and extra virgin olive oil. Adjust seasoning, to taste.

FRIED BRUSSELS SPROUTS

Steps:

• In a heavy-bottomed pot, heat 2 inches of oil over medium-high. When oil reaches 360 degrees on a thermometer, carefully add 1/3 of the brussels sprouts. Cook, turning occasionally, until crisp and golden brown, 2 to 3 minutes. Transfer to a paper towel-lined tray with a slotted spoon and sprinkle with salt. Fry remaining sprouts in batches, returning oil to 360 degrees between each batch. Add shallots and chiles to oil and fry until slightly wrinkled and just beginning to color, 1 to 2 minutes. Transfer to tray with sprouts.
• Whisk lime juice and maple syrup in a large bowl. Add brussels sprouts, shallots, and chiles, tossing to coat evenly in lime mixture. Season with more salt to taste. Serve immediately.

STIR-FRIED BRUSSELS SPROUTS

Steps:

• Heat a large skillet over high for a few minutes. Drops of water should skitter across the surface then evaporate quickly. Set the pan lid and 1/2 cup water next to the stove. Add enough oil to coat the bottom of the pan (3 to 4 tablespoons), then add garlic and sizzle until fragrant and wisps of smoke rise from the oil, about 15 seconds. Add brussels sprouts, sprinkle with salt and pepper, and stir to coat with oil. Spread in an even layer, carefully add water and immediately cover.
• Cook without stirring until the water has almost completely evaporated, 4 to 6 minutes. After silent simmering, there will be loud popping sounds that quiet to a crackle.
• Uncover, sprinkle with sugar and soy sauce, and stir for 1 minute. Sprinkle with red-pepper flakes and serve.