Fried Brussels Sprouts with Crisp Shallots, Honey and Balsamic
By Joe
Source: Serious Eats — J. Kenji López-Alt, Fried Brussels Sprouts With Shallots, Honey, and Balsamic Vinegar.
A fried brussels sprouts with shallots, honey, and balsamic vinegar recipe for 10 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Mix honey, balsamic vinegar, and parsley in a little bowl and keep to one side. Line a rimmed baking tray with one triple layer of paper towels. In a 35.6 cm wok or 6-quart Dutch oven, heat oil to 200°C (205°C). Tip in half of Brussels sprouts plus half of shallots. Oil temperature will drop to around 165°C. Adjust heat in order to maintain this temperature. Heat, mixing and agitating with a metal spider (a little metal strainer that has a long handle) till Brussels sprouts are deep golden brown, around 4 minutes. Move to paper towel-lined baking tray. Reheat oil to 200°C and repeat with leftover sprouts and shallots. Move sprouts and shallots to a big bowl and add dressing. Toss to mix, taste and add salt if it needs it with salt and pepper, and serve.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low sugars: 4.5 g sugars per 100 g (limit ≤ 5 g)
- Low salt: 0.06 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 162 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
3.2 g per serving
6.4 % of the 50 g daily maximum · 12.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 1753 kcal |
| Protein | 4.9 g |
| Carbohydrate | 17.6 g |
| of which sugars | 7.3 g |
| of which free sugars | 3.2 g |
| Fat | 189.6 g |
| of which saturates | 14 g |
| Fibre | 5.6 g |
| Salt | 0.09 g |
Protein per 100 kcal
0.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
