Wednesday, July 7, 2010


I used to abhor brussels sprouts, the smell, the bitter taste...i hate it!  But i was just intrigued by the idea of frying these "little cabbages" so i gave it a whirl and much to my surprise they were good, really, really good. I can eat them as a snack. You've got to try them to believe. Bacon bits will make these dish even more delicious!

1/2 lb. brussels sprouts
1/4 C walnuts, roasted
1 C Balsamic vinegar (reduced)
Canola oil, for deep frying
S&P to taste.

1. Heat a pan on a low heat, reduce the balsamic vinegar by half until you achieve a syrup consistency. Set this aside.

2. Wash and pat dry the brussels sprouts.

3. Trim and quarter them lengthwise.

4. Pour enough oil into a pot and heat to 350 degrees.

5. Working in batches, deep-fry the brussels sprouts until the edges begin to curl and brown.

6. Mix the brussels sprouts and the roasted walnuts on a plate. Season w/ a little of salt and pepper.

7. Drizzle the balsamic reduction over the mixed brussels sprouts and walnut plate.

This is usually seved as a side dish, but i just love them as a snack as well.