If you’re like me, you like your greens crispy. Preferably, fried. Brussels sprouts are something that wasn’t introduced to me until my adult life and I’m so happy for that. I always heard horror stories about them as a kid, but since my mom didn’t know what they were - I didn’t have to worry. The perks of growing up on pinto beans and Mexican rice, I never complained.
This recipe is super simple and easy to adjust to ones taste. Fill a saucepan with enough oil to cover the amount of brussels sprouts you're using and heat over a high flame. This time I used about two cups of brussels so this particular dressing recipe is good for that amount, you can scale up or down from here. Slice the bottoms off your sprouts and cut them in half. Pull off any nasty leaves and toss along with the bottoms. Set aside the clean brussels while you make the dressing. It starts with one heaping tablespoon of OM Edibles Toasted Sesame Miso.
Then the juice and zest of one lime. Don’t cut your lime in half before you zest it, because the stoner did.
Next, a tablespoon of honey. You can add more or less if you like, but I think this is a prefect balance.
These next few ingredients are optional but I think they add a lot of subtle complexities and some interesting textural elements. Sesame seeds and chili flakes.
You can add as much or as little as you want of these two, depending on your taste. I didn’t add salt or black pepper to this dressing, but you definitely could.
The most important part of the recipe, in my opinion, is the raw garlic. 2-4 clove’s depending on your preference.
Mix it up all up and set aside while you fry the sprouts.
You could always crisp these in the oven if you wanted to, but I prefer to fry them. Brussels contain lots of water, so they will spit a lot when you drop them in the oil. Use a lid if you can protect yourself.
As they start to crisp remove them from the oil with a spider or large fork. Place a lined bowl to absorb excess oil.
Dress the fried goodness with your miso mixture. Be careful not to overdress as you don’t want to ruin the crispness.
The finished product is a rich, tangy, slightly spicy bowl of fried greens that’s easy enough to make any day of the week and will never disappoint.
I like to experiment with different types of spice to add to this recipe. What tweaks would make?
stoneyxochi. 30 year old California native. proud pothead, Mexicana and woman.