Fried Brussels Sprouts with Tomato Gastrique

Name: Fried Brussels Sprouts with Tomato Gastrique
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 3 to 4 servings
Ingredients: 4 to 6 cups canola oil; 1 pound Brussels sprouts, trimmed and halved; Kosher salt and freshly ground black pepper; 1/2 cup honey; 1/4 cup champagne vinegar; 3 tablespoons tomato paste

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Level: Intermediate

Total: 35 min
Active: 25 min

Yield: 3 to 4 servings

Not many things can beat crispy golden brown Brussels sprouts, but when you pair them with my tomato gastrique, the flavors are a perfect match. It’s tangy and acidic to cut through the richness of the fried Brussels sprouts.

Level: Intermediate

Total: 35 min
Active: 25 min

Yield: 3 to 4 servings

Ingredients

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4 to 6 cups canola oil

1 pound Brussels sprouts, trimmed and halved

Kosher salt and freshly ground black pepper

1/2 cup honey

1/4 cup champagne vinegar

3 tablespoons tomato paste

Directions

Special equipment:

a deep-fry thermometer

Heat the oil in a medium heavy-bottom pot to 375 degrees F. Line a sheet tray with paper towels or a wire rack.
Prepare the Brussels sprouts, removing any brown ends or loose, brown leaves. Dry the sprouts thoroughly to help prevent splattering.
Fry in batches until deep golden brown and tender, 2 to 3 minutes. Transfer to the sheet tray and season with salt and black pepper.
In a saute pan, add the honey, vinegar and tomato paste, whisking together to make sure the honey and tomato paste have been well dispersed. Bring the sauce to a gentle boil, then reduce to a simmer and cook until nicely thickened, 3 to 4 minutes.
Toss the Brussel sprouts in the tomato gastrique and serve.