Fried Brussel Sprouts Recipe

Prepare sprouts and apple

Trim the stem ends of the Brussels sprouts and remove any yellow or loose outer leaves. Halve any large sprouts lengthwise so pieces are roughly uniform. Core the Fuji apple and cut into matchsticks or small dice (about 1/4-inch). Pat the apple pieces dry on paper towel to remove excess juice.

Cook bacon

Cut bacon crosswise into 1/2-inch pieces. In a large heavy skillet (cast iron preferred) set over medium heat, add the bacon pieces and cook, stirring occasionally, until crisp and the fat has rendered, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving the fat in the pan.

Fry the Brussels sprouts

Increase heat to medium-high. If the rendered bacon fat in the pan is less than 2 tablespoons, add neutral oil to bring it to 2 tablespoons. Add the halved Brussels sprouts cut-side down in a single layer (work in two batches if necessary). Do not move them for 3–4 minutes so they develop a deep golden-brown sear. Stir or flip and continue cooking until tender and browned, another 3–4 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Season with kosher salt and black pepper.

Combine with apple and bacon

Return the cooked bacon to the pan along with the apple matchsticks. Toss or stir for 1–2 minutes just to warm the apple and combine flavors — the apple should soften slightly but remain crisp. Remove the pan from heat.

In a small bowl or jar, whisk together the apple cider vinegar, Dijon mustard, honey, minced shallot, salt, and black pepper. While whisking, slowly drizzle in the extra-virgin olive oil until the dressing is emulsified. Taste and adjust seasoning — add a little more honey if you prefer sweeter, or more vinegar for tang.

Pour about half of the vinaigrette over the warm Brussels sprout mixture and toss to coat. Reserve the remaining vinaigrette to serve on the side or to add if needed for more brightness.

Transfer the dressed Brussels sprouts to a serving bowl or platter. Sprinkle the grated Grana Padano evenly over the top so it melts slightly from the residual heat. Scatter chopped parsley, if using, for color.

Serve warm as a starter. Offer the reserved vinaigrette at the table for additional drizzling.