Fried Brussels Sprouts with Cider Vinaigrette and Bacon Crumbs
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Brussels sprouts pan-fried until crispy, dressed with a bright apple cider vinaigrette, and topped with bacon crumbs, hazelnuts, and cheese. Converts brussels sprouts skeptics.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- avocado oil, for frying
- 1 pound brussels sprouts, dried, halved, and trimmed
- flaky sea salt
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 3 tablespoons honey
- 1 tablespoon apple butter or fig preserves
- 1 medium shallot, grated
- 1 tablespoon fresh thyme leaves
- 1 teaspoon orange zest
- kosher salt and black pepper
- 1 pinch crushed red pepper flakes
- 1 cup torn sourdough bread
- 1/4 cup raw hazelnuts or pecans
- 4 thick-cut slices of bacon, chopped ((omit if vegetarian))
- 1/2 cup grated Manchego cheese
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 510mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 650mg
- Calcium
- 154mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 510MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.