Prepare to revolutionize your relationship with Brussels sprouts forever! Gone are the days of bland, boiled vegetables - this Lemony Fried Brussels Sprouts recipe will turn even the most skeptical veggie-hater into a true believer. With a golden, crispy exterior, a bright lemony kick, and a sprinkle of savory Parmesan, these Brussels sprouts are about to become the star of your dinner table. Get ready for a side dish so delicious, it might just steal the spotlight from the main course!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, halved
- 1/4 cup olive oil
- 2 lemons, zested and juiced
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions
- Prepare the Brussels sprouts by washing them thoroughly and trimming off any tough stem ends. Slice each sprout in half lengthwise to ensure even cooking and maximum crispy surface area.
- Pat the Brussels sprouts completely dry using clean kitchen towels or paper towels. Moisture prevention is crucial for achieving a crispy exterior.
- Heat olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Ensure the oil is hot but not smoking.
- Carefully place Brussels sprouts cut-side down in a single layer in the hot pan. Do not overcrowd the pan, which might cause steaming instead of frying. Work in batches if necessary.
- Allow Brussels sprouts to fry undisturbed for 4-5 minutes until the cut sides turn golden brown and develop a crispy, caramelized crust.
- Flip the sprouts and cook the other side for an additional 3-4 minutes until they are tender and evenly browned.
- Remove the fried Brussels sprouts from the pan and place them on a paper towel-lined plate to drain excess oil.
- Sprinkle freshly grated lemon zest over the hot sprouts, then squeeze fresh lemon juice for bright, citrusy flavor.
- Season generously with salt and freshly ground black pepper to enhance the taste.
- Finish by sprinkling grated Parmesan cheese over the warm Brussels sprouts, allowing it to slightly melt from the residual heat.
- Transfer to a serving platter and enjoy immediately while crisp and hot.
Tips
- Dryness is Key: Thoroughly pat your Brussels sprouts dry before frying. Excess moisture will prevent that coveted crispy exterior.
- Use the Right Pan: A cast-iron skillet or heavy-bottomed pan ensures even heat distribution and the best caramelization.
- Don't Overcrowd: Fry in batches if necessary. Overcrowding leads to steaming instead of frying.
- Timing is Everything: Let the sprouts sit undisturbed for 4-5 minutes to develop a beautiful golden crust.
- Fresh is Best: Use freshly grated Parmesan and just-zested lemon for maximum flavor impact.
- Serve Immediately: These Brussels sprouts are at their absolute best when served hot and crispy straight from the pan.
- Experiment with Variations: Try adding red pepper flakes for heat or toasted pine nuts for extra crunch.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 6g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 5mg
