Fried Brussels Sprouts with Creamy Mustard and Cider Dressing
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
- Level: Easy
- Total: 20 min
- Active: 20 min
- 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)
Directions
- 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.
My Private Notes
Show:
The Kitchen
Episode:
First Taste of Fall
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