Recipe courtesy of G. Garvin
Crispy Brussels Sprouts
Getting reviews...
- Level: Intermediate
- Total: 40 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 396
- Total Fat
- 33 g
- Saturated Fat
- 10 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 12 g
- Cholesterol
- 50 mg
- Sodium
- 527 mg
- Level: Intermediate
- Total: 40 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 396
- Total Fat
- 33 g
- Saturated Fat
- 10 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 12 g
- Cholesterol
- 50 mg
- Sodium
- 527 mg
Ingredients
Directions
Special equipment:
a deep-fryer or deep-fry thermometer; a mandoline- Preheat the oven to 350 degrees F and preheat a fryer or 3 inches oil in a medium heavy-bottomed pot to 350 degrees F. Line a plate with paper towels.
- Layer the bacon on a small sheet pan greased with 1 tablespoon canola oil. Bake until very crispy, 10 to 12 minutes. Remove and set aside until ready to use.
- Using a mandoline, carefully slice the Brussels sprouts paper-thin and sprinkle with salt.
- Drop the Brussels sprouts into the oil and cook, continuously moving them around, until golden brown, 3 to 4 minutes. Drain thoroughly on the paper towels. Add the leeks to the oil and cook for 3 to 4 minutes. Drain and add to the paper towels. Dice the bacon into small bites.
- Place the Brussels sprouts and leeks in a shallow dish and season with salt. Drizzle with the balsamic, then top with the crispy bacon and serve.
