Fried Brussels Sprouts Recipe

Name: Tinker Street Restaurants Fried Brussels Sprouts Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound Brussels sprouts; 4 tablespoons Olive oil; 1 teaspoon Salt; 1 teaspoon Black pepper; 1 large Onion; 2 tablespoons Butter; 1 teaspoon Sugar; 1 small Preserved lemon; 1 tablespoon Fresh thyme leaves; 3 tablespoons Olive oil; 1 tablespoon Red wine vinegar; 1 cup Hazelnuts; 4 ounces Tulip Tree Larkspur Bleu cheese; 1 loaf Circle City Sweets Baguette

Inspired by Tinker Street Restaurant

Time45m

Serves4

Caramelized Onion, Tulip Tree Larkspur Bleu, Preserved Lemon Thyme Vinaigrette, Hazelnuts, Circle City Sweets Baguette

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Ingredients

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Fried Brussels Sprouts

1 pound Brussels sprouts

4 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Caramelized Onion

1 large Onion

2 tablespoons Butter

1 teaspoon sugar

Preserved Lemon Thyme Vinaigrette

1 small Preserved lemon

1 tablespoon Fresh thyme leaves

3 tablespoons olive oil

1 tablespoon red wine vinegar

Toppings

1 cup Hazelnuts

4 ounces Tulip Tree Larkspur Bleu cheese

1 loaf Circle City Sweets Baguette

Method

Fried Brussels Sprouts

Prepare the Brussels Sprouts

Trim the ends of the Brussels sprouts and remove any yellow outer leaves. Cut them in half from top to bottom.

Fry the Brussels Sprouts

In a large skillet, heat the olive oil over medium-high heat. Add the Brussels sprouts cut side down and sprinkle with salt and pepper. Cook for about 8-10 minutes, turning occasionally, until they are golden brown and crispy.

Caramelized Onion

Slice the Onion

Thinly slice the onion.

Caramelize the Onion

In a separate skillet, melt the butter over medium heat. Add the sliced onion and sugar. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 15-20 minutes.

Preserved Lemon Thyme Vinaigrette

Prepare the Vinaigrette

Finely chop the preserved lemon. In a small bowl, whisk together the preserved lemon, thyme leaves, olive oil, and red wine vinegar until well combined.

Toppings

Prepare the Hazelnuts

Toast the hazelnuts in a dry skillet over medium heat until fragrant and slightly golden, about 5 minutes. Allow to cool and chop coarsely.

Prepare the Baguette

Slice the Circle City Sweets baguette into thin pieces and toast them lightly.

Assembly

Combine and Serve

In a large serving bowl, combine the fried Brussels sprouts, caramelized onions, and vinaigrette. Toss gently to combine. Top with chopped hazelnuts and crumbled Tulip Tree Larkspur Bleu cheese. Serve alongside toasted baguette slices.