Brussel sprouts are an integral part of any holiday meal, but I tend to cook them without any rhyme or reason as soon as they are in season. They are extremely versatile, super easy and make for such a flavorful side dish all around. You can dress Brussel sprouts up or down depending on what you are in the mood for. Baking and roasting them is a great way to keep this vegetable healthier, but if I want something indulgent them deep frying is the way to go!
Tips for getting crispy Brussel sprouts
Keep Them Dry – moisture is not you friend when you are trying to crisp things up. Use a paper or kitchen towel to thoroughly dry the Brussel sprouts after you wash them.
Use High Heat – whether you are deep drying, roasting or sautéing the Brussel sprouts, it is imperative that you ensure the oven or pan is hot enough to get those crispy edges.
Space them out – make sure they are spaced out evenly on the sheet pan or sauté pan since over crowding them would create steam hindering the crispiness.
Cumin Brussel Sprouts with Feta and Pomegranate
- 2 pounds Brussels sprouts trimmed and cut into halves
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- Cumin dressing recipe below
- Feta crumbled for garnish
- Pomegranate arils for garnish
- 1 lemon juiced
- 1/2 tablespoon maple syrup
- 1/2 teaspoon cumin freshly ground
- 1/2 teaspoon kosher salt
- 1/2 teaspoon turmeric
- Preheat the oven to 425F.
- In a large bowl, toss Brussels sprouts with olive oil and salt. Spread evenly on sheet pan and roast in the oven until golden brown, about 20 minutes.
- Remove Brussels sprouts from oven. Transfer to a serving platter, generously drizzle with lemon cumin dressing. Then garnish with crumbled feta, pomegranate arils and serve immediately.
- In a small bowl, add lemon juice, maple syrup, cumin, salt, turmeric and whisk to combine.