Description
Crispy Fried Brussels Sprouts with Cider Vinaigrette and Pecans
Ingredients
Scale
- 1 lb Brussels Sprouts (Trimmed and halved)
- 3 Tbsp Olive Oil (Can substitute with avocado oil)
- to taste Salt
- to taste Pepper
- 3 Tbsp Apple Cider Vinegar (Can be replaced with balsamic vinegar)
- 1 Tbsp Honey (Maple syrup can be used as a vegan alternative)
- 1 cup Pecans (Toasted)
Instructions
- Toast the pecans in a skillet over medium heat for about 3-4 minutes until fragrant and golden brown. Remove and set aside.
- In the same skillet, add olive oil, then sauté the halved Brussels sprouts cut side down for 6-8 minutes until tender and caramelized.
- Season the Brussels sprouts with salt and pepper and add the toasted pecans. Toss to combine.
- Deglaze the skillet with apple cider vinegar, add honey, and cook for 2-3 minutes until the glaze thickens.
- Serve the dish warm, ensuring the Brussels sprouts are well-coated in the glaze.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Fried Brussels Sprouts, Cider Vinaigrette, Pecans