Fried Brussels Sprouts with Cider Vinaigrette and Bacon Crumbs
This is that recipe to get you to try brussels sprouts...and like them!
Foto: Half Baked HarvestIngredients
- avocado oil, for frying
- 1 pound brussels sprouts, dried, halved, and trimmed
- flaky sea salt
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 3 tablespoons honey
- 1 tablespoon apple butter or fig preserves
- 1 medium shallot, grated
- 1 tablespoon fresh thyme leaves
- 1 teaspoon orange zest
- kosher salt and black pepper
- 1 pinch crushed red pepper flakes
- 1 cup torn sourdough bread
- 1/4 cup raw hazelnuts or pecans
- 4 thick-cut slices of bacon, chopped ((omit if vegetarian))
- 1/2 cup grated Manchego cheese
Steps
1. To make the bacon, preheat oven to 425° F. On a baking sheet, toss together the bread, nuts, manchego, and a pinch of salt. Lay the bacon around the bread. Bake 15 minutes, until the bacon is crisp. Crumble the bread/bacon into fine crumbs using your fingers or pulse in a food processor. Toss with a pinch of red pepper flakes.2. Meanwhile, fry the sprouts. In a medium Dutch oven, heat 1 inch of oil over medium-high. When the oil shimmers, 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 plate. Sprinkle with sea salt. Repeat with the remaining sprouts. 3. To make the vinaigrette, combine all ingredients in a glass jar and whisk or shake to combine. Season to taste with salt and pepper. 4. To serve, arrange the sprouts on a serving plate and lightly toss with the vinaigrette. Top with the bacon crumbs. Eat and enjoy!
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