Crispy Brussels Sprouts with Goat Cheese and Honey

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Crispy Brussels Sprouts with Goat Cheese and Honey are sweet and savory, crunchy, rich, flavor packed Brussels sprouts that will be popular with any crowd. This is the Brussels sprouts dish that will win over any Brussels sprouts haters.

Crispy Brussels Sprouts with Goat Cheese and Honey | Bites of Bri

Are you a Brussels sprouts lover or a hater?! I find that most people are either on the far right or the far left with this question. Even if you’re a hater of Brussels, hang tight before you go running the other direction.

The is the ultimate Brussels sprouts recipe for people who adore Brussels sprouts and even for those that may be hesitant about them. If you can be converted, this is the recipe! I promise.

Crispy Brussels Sprouts with Goat Cheese and Honey | Bites of Bri

Who doesn’t like their veggies fried up and served with a side of goat cheese and honey? I knew you guys would be down with this!

A friend recently told me that she hated Brussels and when I asked about her cooking technique, she said boiled or steamed. YUCK! I have to admit that there aren’t many veggies I do like that are either boiled or steamed. Roasted is almost always the way to go for veggies (if you can’t fry them that is :))

A local restaurant named Level serves up some awesome sprouts by way of the deep fryer and they are so.darn.good. Making them at home was even better.

Crispy Brussels Sprouts with Goat Cheese and Honey | Bites of Bri

These might be my new favorite veggie. Okay, wait. Definitely my new favorite veggie.

Start by slicing up some Brussels sprouts. You’ll want to use larger sprouts for this recipe, preferably ones that have some stalk left on them to hold all the leaves together while frying. I opted to slice the Brussels from a stalk since my grocery store only had tiny ones in the bag.

Crispy Brussels Sprouts with Goat Cheese and Honey | Bites of Bri   Crispy Brussels Sprouts with Goat Cheese and Honey | Bites of Bri

After I sliced the Brussels from the stalk, I sliced them in half and left the little stalk part intact.

Crispy Brussels Sprouts with Goat Cheese and Honey| Bites of Bri

Meanwhile, I added the canola oil to a medium saucepan over medium-high heat. It was about 1” deep.

After about 1-3 minutes, I tested the oil to see if it was hot by slowing dipping a Brussels sprout into the oil. Once it sizzles, you’ll know it’s ready. At this point, I dropped the heat to medium and got my splatter screen ready. Once the oil is hot, slowly add about half of the sprouts. Use tongs to make sure they distribute evenly and flip them once they’re golden on one side.

Crispy Brussels Sprouts with Goat Cheese and Honey| Bites of Bri

When the Brussels are golden on the outer leaves, (about 4 minutes), use the tongs to remove them to a paper towel lined plate.

Crispy Brussels Sprouts with Goat Cheese and Honey | Bites of Bri

Repeat with the second batch.

Crispy Brussels Sprouts with Goat Cheese and Honey | Bites of Bri

Once the second batch is complete, salt the sprouts evenly and plate them.

Crispy Brussels Sprouts with Goat Cheese and Honey | Bites of Bri

Before serving, add a drizzle of honey and a crumble of goat cheese.

Crispy Brussels Sprouts with Goat Cheese and Honey | Bites of Bri

That crunch is undeniably, amazingly, good.

Crispy Brussels Sprouts with Goat Cheese and Honey | Bites of Bri

Crispy Brussels Sprouts with Goat Cheese and Honey

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 2 side portions, 4 appetizer portions

Crispy Brussels Sprouts with Goat Cheese and Honey are sweet and savory, crunchy, rich, flavor packed Brussels sprouts that will be popular with any crowd. This is the Brussels sprouts dish that will win over any Brussels sprouts haters.

Ingredients

  • 1 lb Brussels sprouts
  • ½ cup canola oil (or more depending on the size of your pot).
  • 1 oz goat cheese
  • 1 tbsp honey
  • 1 tsp salt

Instructions

  1. Start by slicing up some Brussels sprouts. You’ll want to use larger sprouts for this recipe, preferably ones that have some stalk left on them to hold all the leaves together while frying. I opted to slice the Brussels from a stalk since my grocery store only had tiny ones in the bag.
  2. After I sliced the Brussels from the stalk, I sliced them in half and left the little stalk part intact.
  3. Meanwhile, I added the canola oil to a medium saucepan over medium-high heat. It was about 1” deep.
  4. After about 1-3 minutes, I tested the oil to see if it was hot by slowing dipping a Brussels sprout into the oil. Once it sizzles, you’ll know it’s ready. At this point, I dropped the heat to medium and got my splatter screen ready.
  5. Once the oil is hot, slowly add about half of the sprouts. Use tongs to make sure they distribute evenly and flip them once they’re golden on one side.
  6. When the Brussels are completely golden (about 4 minutes), use the tongs to remove them to a paper towel lined plate.
  7. Repeat with the second batch.
  8. Once the second batch is complete, salt the sprouts evenly and plate them.
  9. Before serving, add a drizzle of honey and a crumble of goat cheese.
  10. Serve immediately for an appetizer or a side dish.
http://bitesofbri.com/2014/10/crispy-brussels-sprouts-goat-cheese-honey/

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Comments

  1. Jeanne Morris says

    Bri- made your white chicken chili the other night and it was great and so easy!! Will definitely be a “go to” dinner as the temperature drops!! Thanks for your fab recipes- Jeanne

  2. says

    I always thought I didn’t like brussels sprouts because they’re just one of those vegetables that you’re not supposed to like, right? Well, I recently tried them when prepared well and I actually liked them! I think they’d be pretty hard to resist when crispy and topped with honey and goat cheese!

  3. Karen says

    We normally roast our Brussels Sprouts with sea salt and olive oil. I’ll bet you can roast them and then add the honey and goat cheese. What do you think?

    Mike, my husband, gets crazy by roasting them with pomegranate seeds and then adding pepitas. I find that recipe too rich.

    • Bri says

      I bet you totally could roast them and then add the goat cheese and honey. They may not be as crispy, but they’ll be delicious! Let me know how it goes :)

  4. Jennifer B. says

    Made these today and they were as wonderful as described. Quick…..Easy…….delicious. This recipe is a keeper❤

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