Fried Brussels Sprouts With Lemon Chive Dipping Sauce Recipes

BRUSSELS SPROUTS WITH LEMON AND GARLIC

Steps:

• Preheat the broiler. Pour the olive oil into a small saucepan. Remove wide strips of zest from the lemon using a vegetable peeler, taking care not to get the white pith. Add the zest to the olive oil and heat over medium heat until the zest is sizzling, about 5 minutes. Remove from the heat and let cool.
• Put the Brussels sprouts on a rimmed baking sheet; drizzle the olive oil over the sprouts, leaving the zest in the pan. Toss the Brussels sprouts and spread in a single layer (it's OK if some of the leaves fall off). Season with 1 teaspoon salt and a few grinds of pepper.
• Broil, stirring often, until the Brussels sprouts are tender and charred in spots, 12 to 15 minutes. Meanwhile, thinly slice the reserved lemon zest; add to the Brussels sprouts along with the garlic during the last 2 minutes of broiling. Transfer to a bowl, add the chives and toss. Season with salt and pepper.

FRIED BRUSSELS SPROUTS WITH LEMON-CHIVE DIPPING SAUCE RECIPE

Steps:

• Be sure to choose Brussels sprouts that are similar in size to ensure even cooking. For this recipe, we prefer larger Brussels sprouts, about the size of golf balls, because they're easier to dip in the sauce. To keep the sprouts' leaves intact and attached to their cores, trim just a small amount from the stems before cutting the sprouts in half. If you choose to wash your sprouts before cooking, do so before trimming and halving them. Stir gently and not too often in step 2; excessive stirring will cause the leaves to separate from the sprouts. 1. FOR THE LEMON-CHIVE DIPPING SAUCE: Whisk all ingredients together in bowl. Cover and refrigerate until ready to serve. 2. FOR THE BRUSSELS SPROUTS: Line rimmed baking sheet with triple layer of paper towels. Combine Brussels sprouts and oil in large Dutch oven. Cook over high heat, gently stirring occasionally, until dark brown throughout and crispy, 20 to 25 minutes. 3. Using spider or slotted spoon, lift Brussels sprouts from oil and transfer to prepared sheet. Roll gently so paper towels absorb excess oil. Season with salt to taste. Serve immediately with sauce.

LEMON CHIVE BRUSSELS SPROUTS

Steps:

• in 2 qt saucepan place Brussels sprouts, add enough water to cover, bring to a full boil. cover and cook over medium heat until crispy tender; drain.
• return sprouts to pan, add remaining ingredients, cook over medium heat, stirring occasionally until heated through.
• serve.

LEMONY FRIED BRUSSELS SPROUTS RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200˚C).
• In a 12-in (30-cm) oven-safe skillet, add the olive oil over medium heat. Once the oil begins to shimmer, add the Brussels sprouts and cook, stirring occasionally, until crisp and lightly caramelized, 3 to 4 minutes.
• Add the garlic, ginger, and lemon zest. Cook until fragrant about 30 seconds.
• Transfer the skillet to the oven and roast for 10 minutes, or until tender. Remove from the oven.
• Preheat oven to broil.
• In a blender or food processor, add the goat's milk, goat cheese, mustard, and lemon juice, and pulse until smooth. Stir in the red pepper flakes.
• Add the basil to the skillet with the Brussels sprouts. Add the goat's milk mixture and stir to combine.
• Sprinkle with Parmesan cheese and almonds.
• Broil for 2 to 3 minutes, or until the cheese has melted.
• Season with salt and pepper, and top with additional basil.
• Enjoy!