MACRITCHIE'S FRIED BRUSSELS SPROUTS
These fabulous veggies are so good for you, but not so appealing if just steamed. I found a recipe on recipezaar.com and modified it a little.
Provided by MacRitchie
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Check brussels sprouts for old, tough outer leaves and remove. Slice them in half, especially if they are larger than golf balls.
- Heat the olive oil in a large skillet on medium to medium high heat. Add the sprouts.
- Fry the sprouts, making sure both sides are browned. Sear them so they are quite dark, then reduce the heat and continue to cook about 5 minutes, shaking the pan periodically.
- Add the garlic and when the pan has cooled to medium low heat. Then add the basil, salt and pepper.
- Spill a little water in the pan, enough to make a steam, and cover with a lid for the last three minutes to be sure the sprouts are tender.
- Put in a serving dish and sprinkle with a little lemon juice if desired.
Nutrition Facts : Calories 61.6, Fat 3.8, SaturatedFat 0.6, Sodium 56.8, Carbohydrate 6.3, Fiber 2.2, Sugar 1.5, Protein 2.2
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sandeep singh Dhaliwal
[email protected]Overall, I thought this was a good recipe. The Brussels sprouts were crispy and flavorful. However, I would make a few changes next time. I would reduce the amount of oil and add some more seasoning.
Khalid Sherzad
[email protected]The Brussels sprouts were a bit bland. I think I would add some more garlic and onion next time.
Md Akramul Islam
[email protected]These Brussels sprouts were a bit too greasy for my taste. I think I would try baking them next time instead of frying them.
Razia Parween
[email protected]I've never had fried Brussels sprouts before, but I'm so glad I tried this recipe. They were amazing!
Princerana Ahmed
[email protected]I'm not a big fan of Brussels sprouts, but these were actually really good. The frying process really improved the flavor.
Mona Ayman
[email protected]These Brussels sprouts are so easy to make and they're so delicious. I love the crispy coating.
Dennis Smith
[email protected]I've made this recipe several times and it always turns out great. It's a great way to get my kids to eat Brussels sprouts.
Elmedin Husejnovic
[email protected]I made these Brussels sprouts for a party and they were a huge hit! Everyone loved them.
Faiqa Akbar
[email protected]I followed the recipe exactly and the Brussels sprouts turned out perfectly. They were crispy on the outside and tender on the inside. The flavor was amazing!
Assa Bal
[email protected]These Brussels sprouts were delicious! I will definitely be making them again.
MUHAMMAD AMIN Shamin
[email protected]Overall, I thought this was a good recipe. The Brussels sprouts were crispy and flavorful. However, I would make a few changes next time. I would reduce the amount of oil and add some more seasoning.
Zack Thompson
[email protected]The Brussels sprouts were a bit bland. I think I would add some more seasoning next time.
Mahi Gondal
[email protected]These Brussels sprouts were a bit too oily for my taste. I think I would reduce the amount of oil next time.
Saima Khan
[email protected]I used panko breadcrumbs instead of regular breadcrumbs and they turned out great! The panko breadcrumbs gave the Brussels sprouts a nice crispy coating.
Kevin Wilkins
[email protected]I added some bacon to the recipe and it was delicious! The bacon added a nice smoky flavor to the Brussels sprouts.
SRP4 HAKR HAKR
[email protected]Perfect recipe! The Brussels sprouts were crispy, flavorful, and addictive. Will definitely make again.
Kelly French
[email protected]These were so easy to make and they tasted great! I'll definitely be making them again.
tabarik majeed
[email protected]I've never been a fan of Brussels sprouts, but these were amazing! The frying process really brought out their flavor and made them so addictive.
Ritu Tharu
[email protected]These Brussels sprouts were a hit! They were crispy on the outside and tender on the inside, with a delicious flavor. I followed the recipe exactly and they turned out perfectly.