Some of us have a long-term relationship with Brussels sprouts–maybe marked with several ups and downs. For me, it wasn’t until my adult years that I’ve come to really appreciate the little Barbie-sized “cabbages.” And I’ve now particularly become a lover of fried Brussels sprouts. No bacon fat here, I’m all about the EVOO!
I love a basic olive oil fried Brussels sprouts with a generous dash of salt. I could munch on the crispy things forever! And on occasion, I’ll dress up my fried Brussels sprouts maybe by adding a supporting ingredient like mushrooms. I was feeling a little more festive this time, so I threw in cranberries and hazelnut.
Brussels Sprouts Tips
I hear the woody stalks of Brussels sprouts make a great dog chew toy! That tidbit aside, here are a few tips you might find helpful… 1- When buying Brussels sprouts, look for healthy-sized ones. You’re looking for Brussels sprouts to be at least the size of a quarter, smaller is considered underdeveloped. 2- Look for tight heads with no brown spouts or wilted leaves.
3- Brussels sprouts only last 4-5 days in the fridge, so buy them when you are ready to use. 4- To avoid mold, don’t wash Brussels sprouts until ready to use. 5- For this particular recipe, use quality olive oil. The oil is needed to enhance flavor, not just to fry. I use our Private Reserve Greek extra virgin olive oil, an exquisite buttery oil (from organically grown and processed Koroneiki olives) with fruity aroma and hints of fresh green herbs. You’ll notice, I capitalize on the taste and benefits of the oil by adding a finishing drizzle at the very end.
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More Recipes to Try:
Sheet Pan Paprika Chicken with Brussels Sprouts and Sweet Potatoes Roasted Butternut Squash and Cauliflower Salad Slow Cooker Mediterranean Cabbage Soup Mediterranean Spicy Spinach Lentil Soup
