One of my favorite dishes at Salt & Fat is their fried Brussel sprouts. They are SO good and A bit addictive, so much so I had to make them the day after I had them at the restaurant. Here I fried them in olive oil but you could easily fry them in lard or bacon fat. The quality of the fat is important in this dish because it is a big part of the flavor. It reminds me of fried artichoke hearts because the nuttiness of the Brussels sprouts works so well with the olive oil: a real fall treat. Using a cast iron skillet is important in the dish because you want to have a steady heat to fry the brussel sprouts but you do not want it to get too hot so that the olive oil burns.
Olive Oil Fried Brussel Sprouts
- 10 ounces of brussel sprouts, cleaned and dried well
- 1/2 cup good quality olive oil
- 1/4 teaspoon sea salt or to taste
- freshly grated Parmesan to taste
- cast iron pan or dutch oven casserole
- mircoplaner or cheese grater
- Clean the brussel sprouts, using a knife cut of bottoms and discard any damaged leaves, I cut the larger brussel sprouts in half but left the small ones whole.
- Make sure to pat dry the brussel sprouts or let them dry in a colander for ten minutes and then pat dry. Water can cling to the sprouts and can create a bit of a mess when you fry them if they are still wet.
- In a heavy bottomed pan, over a medium high heat the olive oil until the oil becomes warm.
- Add the brussel sprouts and fry for roughly 7 minutes, you want the outer edges to brown and the brussel sprouts to soften but be mindful not to over cook them.
- Place on dish, season with salt immediately drizzle with some of the oil and then grate Parmesan cheese over the dish.