Fried Brussel Sprouts
A member of the cabbage family, brussel sprouts can get a bad rap, most likely because you've seen them passed around large family gatherings boiled to death and lifeless. However, these nutrient-packed little guys can be a flavour burst when cooked al dente with a little love, oh and the frying doesn't hurt either...
Ingredients:
1 pound of brussel sprouts, remove 1-2 outer layers of leaves and cut of stems, slice in half
1 cup of oil for frying (I recommend sunflower oil because of it's higher smoking point)
Sauce:
Zest and juice of 1 lime
2 tbsp. of tamari
2 tbsp. of maple syrup
1 tsp. of sesame oil
1/4 tsp. Himalayan pink salt
Instructions:
In a small bowl add lime zest and juice, tamari, maple syrup and sesame oil, whisk until combined.
Put oil in a large, heavy pot; heat over medium heat to approximately 160F (best to use a meat thermometer). Add halved brussel sprouts and fry for 3-5 minutes until golden brown and slightly crispy.
Remove brussel sprouts with a straining spoon or tongs and pat dry on a plate covered with paper towel. Toss with sauce and serve. Enjoy these al dente, sweet and sour flavour buds!
Ingredients:1 pound of brussel sprouts, remove 1-2 outer layers of leaves and cut of stems, slice in half
1 cup of oil for frying (I recommend sunflower oil because of it's higher smoking point)
Sauce:
Zest and juice of 1 lime
2 tbsp. of tamari
2 tbsp. of maple syrup
1 tsp. of sesame oil
1/4 tsp. Himalayan pink salt
Instructions:
In a small bowl add lime zest and juice, tamari, maple syrup and sesame oil, whisk until combined.
Put oil in a large, heavy pot; heat over medium heat to approximately 160F (best to use a meat thermometer). Add halved brussel sprouts and fry for 3-5 minutes until golden brown and slightly crispy.
Remove brussel sprouts with a straining spoon or tongs and pat dry on a plate covered with paper towel. Toss with sauce and serve. Enjoy these al dente, sweet and sour flavour buds!
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