Best 5 Fried Brussels Sprouts With Apple Reduction And Candied Pumpkin Seeds Recipes
Fried brussels sprouts with apple reduction and candied pumpkin seeds is a delectable dish that combines sweet and savory flavors in a symphony of textures. This recipe elevates the humble brussels sprouts to a culinary masterpiece, making it a perfect side dish for your next special occasion meal. The caramelized apples and crunchy pumpkin seeds add a touch of elegance to this dish, while the Brussels sprouts retain their slightly bitter taste, creating a harmonious balance of flavors. Whether you're a seasoned chef or a novice cook, this recipe will guide you through the steps of creating this delightful dish, ensuring that you impress your friends and family with your culinary skills.
Here are our top 5 tried and tested recipes!
FRIED BRUSSELS SPROUTS
Like fried cabbage? Then you are in for a treat. This is easy and most kids are actually surprised that it tastes better than it looks! I add about 2 tablespoons sugar simply to soften the taste and make my kids happy. But it is delicious without the sugar, and when I leave it out, I don't tell them and they never say a word!
Provided by Brandi Ratcliff
Categories Side Dish Vegetables Brussels Sprouts
Time 35m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 146.5 calories, Carbohydrate 16.7 g, Cholesterol 15.1 mg, Fat 6 g, Fiber 3.7 g, Protein 8.3 g, SaturatedFat 2 g, Sodium 378.8 mg, Sugar 9.3 g
FRIED BRUSSELS SPROUTS WITH APPLE REDUCTION AND CANDIED PUMPKIN SEEDS
Ingredients1/4 cup finely chopped shallots1/2 cup apple cider vinegar1/4 cup honey1/4 cup apple cider1 cup raw, shelled pumpkin seedsNeutral oil or nonstick spray, for the baking sheet1 cup granulated sugar1 cup water1/2 teaspoon sea saltFreshly cracked black pepper1 pound Brussels sproutsNeutral oil, for fryingKosher saltMethodStep 1Prepare the apple reduction: In a small sauce pot over medium heat, combine shallots, vinegar and honey. Simmer, stirring occasionally, until reduced by half, about 10 minutes. Add apple cider and continue to cook until the mixture is thick and syrupy, another 5 to 10 minutes.Step 2Prepare the candied pumpkin seeds: Preheat oven to 350 degrees F.Step 3Spread pumpkin seeds out on baking sheet and bake, stirring once, until nicely toasted and golden, about 10 minutes. Set the pumpkin seeds aside. Keep the oven on.Step 4Heavily grease another baking sheet with neutral oil or nonstick spray and set aside.Step 5Combine sugar and water in a medium sized sauce pot and mix well. Place pot on stove over medium heat and cook, stirring constantly, until the sugar is dissolved. Add pumpkin seeds to the syrup and simmer on low heat for 30 minutes, stirring occasionally.Step 6Using a slotted spoon, drain pumpkin seeds out of the syrup, spread out onto the greased baking sheet and sprinkle with salt and pepper to taste. Toast seeds in the oven for about 15 minutes or until they are very crunchy. Let cool completely before using.Step 7Prepare the Brussels sprouts: Trim the stem end of the Brussels sprouts and cut a cross about 1/4 inch deep in the top of the sprouts.Step 8Heat the oil in a sauce pot to 315 to 325 degrees F.Step 9Working in batches, fry the Brussels until dark golden brown and very crispy, 5 to 8 minutes per batch. Drain Brussels on a paper towel and sprinkle with salt immediately.Step 10Put Brussels in a large bowl with the apple reduction and toss until the Brussels are well coated with the sauce. Plate the Brussels in a large bowl or platter and crush or chop the pumpkin seeds before garnishing on top.
Provided by admin
Categories Recipe Type: Gluten Free
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Prepare the apple reduction: In a small sauce pot over medium heat, combine shallots, vinegar and honey. Simmer, stirring occasionally, until reduced by half, about 10 minutes. Add apple cider and continue to cook until the mixture is thick and syrupy, another 5 to 10 minutes.
- Prepare the candied pumpkin seeds: Preheat oven to 350 degrees F.
- Spread pumpkin seeds out on baking sheet and bake, stirring once, until nicely toasted and golden, about 10 minutes. Set the pumpkin seeds aside. Keep the oven on.
- Heavily grease another baking sheet with neutral oil or nonstick spray and set aside.
- Combine sugar and water in a medium sized sauce pot and mix well. Place pot on stove over medium heat and cook, stirring constantly, until the sugar is dissolved. Add pumpkin seeds to the syrup and simmer on low heat for 30 minutes, stirring occasionally.
- Using a slotted spoon, drain pumpkin seeds out of the syrup, spread out onto the greased baking sheet and sprinkle with salt and pepper to taste. Toast seeds in the oven for about 15 minutes or until they are very crunchy. Let cool completely before using.
- Prepare the Brussels sprouts: Trim the stem end of the Brussels sprouts and cut a cross about 1/4 inch deep in the top of the sprouts.
- Heat the oil in a sauce pot to 315 to 325 degrees F.
- Working in batches, fry the Brussels until dark golden brown and very crispy, 5 to 8 minutes per batch. Drain Brussels on a paper towel and sprinkle with salt immediately.
- Put Brussels in a large bowl with the apple reduction and toss until the Brussels are well coated with the sauce. Plate the Brussels in a large bowl or platter and crush or chop the pumpkin seeds before garnishing on top.
ROASTED APPLES AND BRUSSELS SPROUTS
Apple, onion, and Brussels sprouts are roasted together with a hint of lemon. My wife and I can go through an entire tray of these by ourselves. Yummo!
Provided by Jacob French
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Arrange frozen Brussels sprouts in a single layer on a rimmed baking sheet; sprinkle apple and onion pieces evenly around the baking sheet. Drizzle the sprouts, apples, and onions with olive oil; sprinkle with salt, black pepper, and garlic powder. Toss the mixture gently to coat.
- Roast in the preheated oven until sprouts are hot and fragrant, about 20 minutes. Sprinkle with lemon zest, and squeeze juice from zested lemon over the sprouts to serve.
Nutrition Facts : Calories 87.9 calories, Carbohydrate 12.1 g, Fat 4.6 g, Fiber 2.2 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 28.6 mg, Sugar 7.2 g
BRUSSELS SPROUTS AND APPLES
Don't shy away from trying this deliciously different dish featuring brussels sprouts and apples. Even folks who aren't fond of brussels sprouts won't be able to resist it!
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Place 1 in. of water in a large saucepan; add brussels sprouts. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain. Stir in the remaining ingredients. , Arrange in a single layer in a greased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 15-20 minutes or until sprouts and apples are tender, stirring occasionally.
Nutrition Facts :
ROASTED PUMPKIN AND BRUSSELS SPROUTS
While traveling to Taiwan, I had the pleasure of trying a unique vegetable dish that included fresh pumpkin. It inspired me to roast pumpkin with Brussels sprouts. -Pam Correll, Brockport, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large bowl, combine pumpkin, Brussels sprouts and garlic. In a small bowl, whisk oil, vinegar, salt and pepper; drizzle over vegetables and toss to coat., Transfer to a greased 15x10x1-in. baking pan. Roast 35-40 minutes or until tender, stirring once. Sprinkle with parsley.
Nutrition Facts : Calories 152 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 255mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
Tips:
- Choose the right Brussels sprouts: Look for small, firm sprouts with tightly closed leaves. Avoid any that are wilted or have yellow or brown spots.
- Trim the Brussels sprouts: Cut off the stem end of each sprout and remove any loose or damaged leaves.
- Blanch the Brussels sprouts: Blanching helps to tenderize the sprouts and remove any bitterness. To blanch, bring a large pot of salted water to a boil. Add the Brussels sprouts and cook for 2-3 minutes, or until they are bright green. Drain the sprouts and immediately transfer them to a bowl of ice water to stop the cooking process.
- Dry the Brussels sprouts thoroughly: Before frying, make sure the Brussels sprouts are completely dry. This will help them to crisp up in the pan.
- Use a high-quality oil: For frying, use a high-heat oil such as avocado oil, grapeseed oil, or canola oil. These oils have a high smoke point, which means they can be heated to a high temperature without burning.
- Fry the Brussels sprouts in batches: Do not overcrowd the pan when frying the Brussels sprouts. This will prevent them from cooking evenly. Fry the sprouts in batches, stirring occasionally, until they are golden brown and crispy.
- Season the Brussels sprouts: After frying, season the Brussels sprouts with salt, pepper, and any other desired seasonings. You can also add a squeeze of lemon juice or a drizzle of balsamic vinegar.
- Make the apple reduction: While the Brussels sprouts are frying, you can make the apple reduction. To do this, simply simmer apple cider, sugar, and spices in a saucepan until it has thickened. This will add a sweet and tangy flavor to the dish.
- Make the candied pumpkin seeds: To make the candied pumpkin seeds, simply toss pumpkin seeds with maple syrup, sugar, and spices. Then, roast the seeds in the oven until they are golden brown and crispy.
Conclusion:
Fried Brussels sprouts with apple reduction and candied pumpkin seeds is a delicious and easy-to-make dish that is perfect for a fall or winter meal. The Brussels sprouts are crispy and tender, the apple reduction is sweet and tangy, and the candied pumpkin seeds add a crunchy and nutty flavor. This dish is sure to be a hit with your family and friends.
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