Fried Brussels Sprouts with Bacon and Brown Butter Croutons

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  • Level: Easy
  • Total: 50 min
  • Active: 50 min
  • Yield: 6 servings
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Ingredients

One 12-ounce package bacon

3 tablespoons unsalted butter 

Half an 8-inch square cornbread, cut into 1/2-inch cubes 

Kosher salt and freshly ground black pepper 

Vegetable oil, for frying 

1 1/2 pounds Brussels sprouts, ends trimmed and cut in half 

10 sage leaves 

1/3 cup pomegranate seeds 

Directions

  1. Preheat the oven to 350 degrees F. Line a plate with paper towels. Line a baking sheet with parchment paper. Fit a wire rack inside a second baking sheet.
  2. Slice the bacon into 1/2-inch-by-1 1/2-inch-thick strips. Place the strips into a large skillet and put over medium heat. Cook until the bacon is crisp and most of the fat has rendered, about 15 minutes. Remove the bacon with a slotted spoon to the prepared plate. Remove all but 2 tablespoons of the bacon fat from the skillet. Add the butter and cook over medium heat until the butter has browned and smells nutty, about 5 minutes. Turn off the heat. 
  3. Add the cornbread cubes to a large bowl and drizzle the brown butter-bacon fat over top, tossing very gently to coat. Season with salt and pepper. Spread the cornbread onto the parchment-lined baking sheet and bake until browned, turning halfway, about 20 minutes. Remove from the oven and set aside to cool slightly.  
  4. Meanwhile, heat 3 inches of oil in a Dutch oven over medium heat to 365 degrees F. Fry the Brussels sprouts in batches (use a splatter screen to shield any water from splattering) until crisp and browned, about 4 minutes. Remove to the rack-lined baking sheet and sprinkle with salt and pepper while hot. When you are finished frying the Brussels sprouts, add the sage leaves to the hot oil and fry for 2 minutes.  
  5. Before serving, gently toss the Brussels sprouts with the cornbread croutons and 3/4 of the bacon. Plate into a large serving bowl and top with the remaining bacon, the pomegranate seeds and fried sage leaves.
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