The Only Way to Eat Brussels Sprouts

Brussels Sprouts are a staple at my family’s Christmas Dinner table. Those little green bundles have been passed right under my (reluctant up-turned) nose for the past 30 something years and I had all but given up on them until recently when I was in a restaurant ordering conundrum. While dining out for the Hubby’s birthday at South Congress Cafe in Austin (for more about that day read here), I was really craving scallops but the ones on the menu were being served on a bed of my holiday nemesis. The description read ‘crispy Brussels Sprouts’ (not boiled and mushy) and I was desperate enough that I looked at the server (probably with pleading in my watery eyes) asking him if these green buggers were really worth the rest of the dish. He assured me that they bore no comparison to my idea of sprouts and that the scallops were amazing…..so (after taking a deep breath) I couldn’t resist and went for it. One of the best restaurant decisions I have made! They were completely delicious and I kept talking about  them to John for days so it is no wonder that they ended up on  the menu for our Easter Sunday dinner. I couldn’t really find an exact recipe so I decided to just try and recapture the magic from the original description at South Congress (‘crispy brussels sprouts, bacon, lemon basil brown butter’) and some creativity.

Crispy Brussels Sprouts

Crispy Brussels Sprouts

1lb Brussels Sprouts

2 tbsp butter

2 strips of bacon (cooked and chopped into small pieces)

1 shallot sliced thinly

1 small clove of garlic, minced

squeeze of lemon juice

1/4 tsp of dried basil

oil for frying (about 3 cups)

salt and pepper to taste

Rinse the sprouts and thoroughly pat dry. Trim off ends, peal away a couple of the outer leaves and then cut in half (if you need a visual there are several helpful videos on YouTube). Make sure they are completely dry.

Brussels SproutsBrussels Sprouts

Heat your oil to 350 F. Place a few sprouts on a slotted spoon and lower into the heated oil. Cover the fryer immediately to avoid being splattered with oil. The sprouts contain a high amount of water and they will start popping under the lid. Also, do not put too many in at once or there will be too much water released into the oil and they will burn before it is safe to open the lid. (We discovered this the hard way…needless to say I was a bit nervous because I didn’t completely know what I was doing and geared up for protection….think hazmat with a spatula! After doing the second batch as per my above directions, it was really easy and completely fine!) Cook each batch for about 3-4 minutes (you will hear the popping coming to an end) Remove with a slotted spoon and drain well on kitchen paper before transferring onto a serving dish. You will probably need to cook the sprouts in about 4-5 batches.

Melt the butter in a pan. Brown the shallots and garlic in the butter then add the cooked bacon, and sprinkle with basil, salt and pepper. Mix well. Pour over the sprouts and then squirt a little lemon juice over top.

It was delicious and transported me back to that surprising discovery at South Congress! (The hubs said he liked it even better than the original ones we ate in Austin….but he is a little biased!) They were the perfect accompaniment to our Easter meal of Whiskey Stew, Yorkshire Puddings and Roasted Parsnips.

Easter DinnerCrispy Brussels Sprouts

I can’t wait for my next dinner party to sport these sprouts!

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