About Recipe

Today, I’ve taken a slightly different approach, one that should please even the biggest Brussels sprouts’ hater. FRY THEM. I use the common 3-step dredging process: coat with flour, dip in egg, and toss with breadcrumbs. I season the flour with a little cayenne pepper to give the sprouts a spicy kick. Once fried, the Brussels sprouts become tender on the inside and crispy on the outside. Golden, brown, and delicious! And to make them even better, I make a mayonnaise with sweet maple syrup and tangy Dijon mustard for dipping.

Ingredients