Brussel Sprouts Recipe
Deep fried, lemon-butter roux, crumbled bacon, black garlic
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Brussel Sprouts
Method
Preparation
Prepare the Brussel Sprouts
Trim the stem ends of the Brussel sprouts and remove any yellow or damaged leaves. Rinse them under cold water and pat dry.
Cook the Bacon
In a large skillet over medium heat, cook the bacon until crispy. Remove the bacon from the skillet and place it on paper towels to drain. Once cool, crumble the bacon into small pieces.
Prepare the Black Garlic
Peel and finely chop the black garlic cloves. Set aside.
Cooking
Deep Fry the Brussel Sprouts
In a deep frying pan or pot, heat oil to 350°F (175°C). Carefully add the prepared Brussel sprouts to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 5-7 minutes or until they are golden brown and crispy. Remove them with a slotted spoon and drain on paper towels. Season with salt and black pepper immediately.
Make the Lemon-Butter Roux
In a separate saucepan, melt the butter over medium heat. Once melted, whisk in the flour and continue to cook for about 2 minutes until it forms a roux. Gradually whisk in the lemon juice and stir until the mixture is smooth and slightly thickened. Add the chopped black garlic and mix well.
Combine and Serve
In a large bowl, combine the fried Brussel sprouts with the lemon-butter roux. Toss well to coat the sprouts evenly. Top with crumbled bacon and serve immediately.