Recipe courtesy of Geoffrey Zakarian

Fried Brussels Sprouts with Creamy Mustard and Cider Dressing

Name: Fried Brussels Sprouts with Creamy Mustard and Cider Dressing
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 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)

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 servings

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Ingredients

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)

Directions

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Watch how to make this recipe.

In a small mixing bowl, whisk together the creme fraiche, mustard, vinegar and honey. Season with salt and pepper and set aside.
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.
Drain the Brussels sprouts and toss in enough vinaigrette to dress them. Season with salt and pepper and serve.