Fried Brussels Sprouts with Lemon-Chive Dipping Sauce
Our easy frying method brings out the best in this underappreciated vegetable.
A cookbook recipe exclusively for ATK Essential members from Cook It In Your Dutch OvenGather Your Ingredients
Lemon-Chive Dipping SauceKey Equipment
Before You Begin
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.
Instructions
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.
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