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.

Course Side Dish

Cuisine British fusion, mediterranean fusion

Keyword brussel sprouts, fried brussel sprouts, quick side

green green

Prep Time 15

Cook Time 15

Total Time 30

Servings People

Calories 283kcal

Author Dr. Wendy Dearborne

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.

Nutrition