….It’s my daughter LACEY’s favorite vegetable. She loves grilled Brussels Sprouts. I was trying a different recipe, but it’s not a recipe. This is a very quick side dish. Brussels Sprouts can be bitter raw. It is helpful while you cook them at a high temperature to reduce the bitterness. It has a rich flavor, crispy on the outside and tender inside.
Time: 15 minutes
- 4 cup Brussels Sprouts
- 2 cup canola oil
- herb salt to taste
- 1 fresh lemon
- Clean the Brussels Sprouts and pat dry. Cut in half.
2. Heat a pan with medium high heat and add the canola oil. Heat the oil to 330–350F( when you put wooden chopstick in the oil, there should be bubbles around the chopstick).
4. Place several layers of paper towels on a sheet pan. Fry all of the Brussels Sprouts at a time for 2–3 minutes until crispy on the outside. Take out the Brussels Sprouts on the sheet pan.
5. Turn off the heat and sprinkle the herb salt and fresh lemon juice. Serve it hot.
You can also view this recipe on instagram.