Hello, Mes Amies. How are you today? 

You guys, I HAVE to share with you a recipe that I developed this weekend (With inspiration from America's Test Kitchen.)

This is a brussels Sprouts recipe. Who'd ever of thought that could be exciting? In the past, the only time I'd had Brussels Sprouts was if they had been boiled or steamed... yuck. Literally, yuck.

However, if done correctly, this under rated vegetable can be an absolute rock star.

I kid you not when I tell you that these Brussel's Sprouts are better than French fries. Nope, I'm not exaggerating for effect here. I actually mean this. (I'm not saying that they are any healthier than fries!)

As is the norm here, no long, drawn out story. We are getting straight to the recipe!


For The Garlic Lime Dipping Sauce

  • 1/2 Cup of Mayonnaise (not low fat)
  • Juice from one medium lime
  • 4 Tsp Garlic powder

For The Brussels Sprouts

  • 2 LBS large, fresh Brussels Sprouts
  • 1 QT Vegetable oil
  • Table Salt

Cut Brussels Sprouts in half, peel off excess leaves.
Put the sprouts into a Dutch oven , add in oil. Place oil on a high burner and bring to a boil. ( Yes, this is correct. You are putting the veggie into a cold oil to start. Unlike if frying potatoes, you cannot add sprouts into hot oil, as they will come apart.
As the oil is heating, whisk together all three ingredients for the dipping sauce. Cover and refrigerate until you are ready to serve.

Gently stir the sprouts as they boil. It is imperative that you stir gently. The hot oil could splatter and the sprouts can come apart if you are too rough.
You MUST leave the sprouts in the boiling oil until they are brown like in the photo at the top of this post. Otherwise, they will not be crispy.

Once they have browned, use a slotted spoon to scoop the sprouts out of the oil. Place them on a paper towel line baking sheet. Immediately season with salt.
Serve while hot.
Guys.. these are SO good.
Here is the original recipe that inspired these.

Have a great rest of your week!



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