Crispy Fried Brussels Sprouts with Pancetta
If you're a fan of sweet and salty flavors, you simply must try me crispy fried Brussels sprouts! They're tossed with a homemade apple cider vinaigrette along with lots of freshly grated Parmesan, nutty pistachios, and crisp pancetta. A boldly flavored, naturally gluten-free side dish that seems to go well with everything.
Pin Recipe
Servings: 4 servings
Calories: 1046kcal
Equipment
Paper towel lined plate wire rack
Ingredients
For the apple cider vinaigrette
- ½ cup (120ml) extra virgin olive oil
- 3 Tbsp (45ml) apple cider vinegar
- 1 Tbsp (15ml) maple syrup or honey
- 1 tsp Dijon mustard
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
For the Brussels sprouts
- Light neutral oil, for frying
- 1 lb Brussels sprouts, trimmed, outer leaves discarded, halved through the root
- 4 oz pancetta, cubed
- 2 oz Parmigiano Reggiano (or Pecorino Romano), thinly shaved, plus more for serving
- ½ cup pistachios, toasted
- Flaky sea salt
Instructions
- Make the apple cider vinaigrette. Combine all ingredients in a mason jar: ½ cup (120ml) extra virgin olive oil, 3 Tbsp (45ml) apple cider vinegar, 1 Tbsp (15ml) maple syrup, 1 tsp Dijon mustard, 1 tsp Kosher salt, and ¼ tsp freshly ground black pepper. Seal tightly with a lid, then shake vigorously to emulsify. Taste, adjust seasoning, then set aside.
- Heat the oil. Pour enough light, neutral oil into a deep, heavy bottomed pot to come up about 2-inches. Heat over medium-high heat until it reaches 375°F (190°C).
- While the oil is heating, cook the pancetta. Heat a skillet over medium-high heat. To the dry pan, add 4oz cubed pancetta. Cook, stirring occasionally, until the fat has rendered and the pancetta is crispy on all sides, about 5 minutes. Use a slotted spoon to transfer the pancetta to a paper towel lined wire rack.
- Fry the Brussels Sprouts. Once the oil comes up to temperature, carefully lower in the Brussels sprouts. I like to use a spider to do this without splashing hot oil. Cook for 6-8 minutes, or until golden brown and crispy. Use a spider or slotted spoon to transfer the crispy Brussels sprouts to the paper towel lined wire rack to drain for a few minutes.
- Assemble, then serve. Place the drained Brussels sprouts in a large bowl along with crispy pancetta, 2oz shaved Parmesan, and ½ cup pistachios. Drizzle as much of the vinaigrette on as you like (if you have leftovers, use it on salad), then toss well to thoroughly combine. Transfer to a serve plate or bowl, then garnish with additional shaved Parmesan and a pinch of flaky sea salt.
Notes
- The nutrition facts assume 1 cup of oil is consumed, which is a gross overestimation. In reality, the calorie count is presumed to be lower.
- To make vegetarian: Omit the crispy pancetta, but if you want to keep that salty, crunchy bite you can substitute with crispy fried shallots or onions.
- To make-ahead: Prepare the vinaigrette ahead and store it in the fridge. You can also fry the Brussels sprouts and cook the pancetta in advance. Keep them separate and store them in airtight containers. When ready to serve, reheat the Brussels sprouts in the oven for a few minutes, then toss with pancetta, pistachios, and vinaigrette.
- Leftovers and storage: Store leftovers in airtight containers in the fridge. To maintain crispiness, keep the Brussels sprouts separate from the vinaigrette until serving. Reheat in the oven or on the stovetop, then combine with the vinaigrette and other ingredients before serving. Enjoy within a day or two.
- I do not recommend freezing this.
Nutrition
Calories: 1046kcal | Carbohydrates: 19g | Protein: 16g | Fat: 104g | Saturated Fat: 16g | Polyunsaturated Fat: 45g | Monounsaturated Fat: 38g | Trans Fat: 0.04g | Cholesterol: 28mg | Sodium: 1040mg | Potassium: 691mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1042IU | Vitamin C: 97mg | Calcium: 241mg | Iron: 3mg
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