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Fried Brussels Sprouts with Creamy Mustard and Cider Dressing

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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2/3 cup creme fraiche

1/3 cup whole-grain mustard 

2 tablespoons cider vinegar 

1 tablespoon honey 

Kosher salt and freshly cracked black pepper 

1/2 cup canola oil 

4 cups sliced Brussels sprouts (quartered or cut into sixths, depending on size)


  1. In a small mixing bowl, whisk together the creme fraiche, mustard, vinegar and honey. Season with salt and pepper and set aside.
  2. In a straight-sided shallow saute pan, heat the canola oil over medium-high heat. Add the Brussels sprouts; they should begin to sizzle and fry immediately. Continue to cook, rotating the Brussels sprouts on all sides, until crispy, about 5 minutes.
  3. Drain the Brussels sprouts and toss in enough vinaigrette to dress them. Season with salt and pepper and serve.