Brussel Sprouts Recipe
Fried & Tossed w/Goat Cheese, Walnuts & Yuzu Soy
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Ingredients
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Brussels sprouts & frying
Yuzu-soy dressing
Toppings & finish
Method
Brussels sprouts & frying
- 1
Prepare sprouts
Trim the stem ends of the Brussels sprouts and remove any yellow or loose outer leaves. Cut each sprout in half lengthwise through the stem. For very large sprouts, quarter them so pieces are roughly uniform (about 1/2–3/4 inch thick). Pat dry with paper towels — dry surfaces fry crisply.
- 2
Heat oil
Pour 1 cup canola oil into a large skillet (cast iron or heavy-bottomed nonstick) and heat over medium-high until shimmering and a small piece of sprout sizzles immediately (about 350°F if using a thermometer).
- 3
Fry sprouts
Add the sprouts to the hot oil cut-side down in a single layer (work in two batches if needed to avoid crowding). Fry without stirring for 3–4 minutes until the cut sides are deep golden-brown and caramelized. Flip and fry another 2–3 minutes until tender and edges crisp. Use a slotted spoon to transfer to a paper-towel-lined tray. Immediately season with 1 tsp kosher salt and 1/2 tsp black pepper while hot.
Yuzu-soy dressing
- 4
Make dressing
While sprouts are frying (or up to 30 minutes ahead), whisk together 3 tbsp yuzu juice, 2 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp honey, 1/2 tsp sesame oil, grated garlic (1 clove), grated ginger (1/2 tsp) and 1/2 tsp lemon zest (optional) in a small bowl until combined and slightly emulsified. Taste and adjust: add more honey for sweetness or more yuzu for brightness. Keep at room temperature.
Toppings & finish
- 5
- 6
Toss sprouts with dressing
Place the hot, fried Brussels sprouts in a large mixing bowl. Pour the yuzu-soy dressing over the sprouts while they are still hot so they absorb flavor. Gently toss with tongs or two spoons until evenly coated, about 30 seconds.
- 7
Plate and finish
Transfer the dressed sprouts to a serving platter. Scatter the crumbled goat cheese evenly over the top so it melts slightly against the warm sprouts. Sprinkle the toasted chopped walnuts, sliced scallions, and toasted sesame seeds. If using, add 1/2 tsp chili flakes or thin sliced red chile for heat. Serve immediately.