Perfect Pan Fried Brussel Sprouts With Rose Water And Maple Syrup Dressing
The combination of rose water and maple syrup might sound a little different, but it works, and it works well. The addition of rose water creates this, je ne sais quoi. It takes the humble brussel sprout to a level of elegance and deliciousness. This recipe is easy and quick to prepare.
Equipment
- Sauté pan
Ingredients
- 8-16 oz brussel sprouts washed and thoroughly dried, cut in half. This can be done the day before to ensure the sprouts are totally dry.
Dressing
- 2-3 tbsp maple syrup
- 1/16 or a dash of rose water
- Salt to taste
- 1/2 fresh lime juice
Garnish
- 1-2 tbps pomegranate jewels (arils) or seeds optional
- 1 tsp Crispy browned garlic optional
Frying
- 3/4-1 cup of oil for frying
Instructions
- Mix the maple syrup, rose water, lime and salt. Set aside. DO NOT add more than 1/16 tsp of rose water. To much will over power the dish and ruin it.
- In the sauté pan, place the room temperature oil and the sprouts cut side down, making sure they are in a single layer and come in contact with the pan. This is vitally important. If the pan is overcrowded the brussel sprouts will steam instead of fry.
- Turn the heat to medium high 350°F-375°F and fry until golden brown and crispy. Flip the sprouts and cook the round side until crispy. Place in a large bowl. Cook in batches if necessary.
- Use caution when cooking with hot oil. Use a grease splatter screen, because this recipe can splatter hot grease.
- Once you fried all the sprouts, toss well in the dressing. Garnish with pomegranate jewels and crispy garlic if using.
- This side dish can be served hot or room temperature.
Notes
Note
I cannot stress the importance of making sure your brussel sprouts are thoroughly dried before frying. Starting with cold oil helps to cut down the splattering a lot. I thought that starting with cold oil would cause the brussel sprouts to be greasy, but that didn’t happen. Serve in a large enough bowl that allows as many sprouts as possible to come in contact with the dressing. Important
If you are increasing the recipe, start out with just a dash of rose water and add a little at a time. Rose water can be over powering. If you add to much it will ruin the dish.
I cannot stress the importance of making sure your brussel sprouts are thoroughly dried before frying. Starting with cold oil helps to cut down the splattering a lot. I thought that starting with cold oil would cause the brussel sprouts to be greasy, but that didn’t happen. Serve in a large enough bowl that allows as many sprouts as possible to come in contact with the dressing. Important
If you are increasing the recipe, start out with just a dash of rose water and add a little at a time. Rose water can be over powering. If you add to much it will ruin the dish.
Nutrition
Calories: 283kcalCarbohydrates: 8gProtein: 1gFat: 28gSaturated Fat: 2gSodium: 10mgPotassium: 162mgFiber: 1gSugar: 5gVitamin A: 285IUVitamin C: 33mgCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was!
