It's Thanksgiving weekend in Canada. I might be serving brussels sprouts. I hate brussels sprouts. Like seriously hate them. For years people tried to convince me I just hadn't tried the right recipe.
They were right. Turns out you need to deep fry brussels sprouts and then cover them in sauce. Here's the world's best brussels sprouts recipe. For people who hate brussels sprouts.
Let me bring you all back to an unusually cool night in September of 2016. I was on vacation with family in Tofino, British Columbia. After a day of fall surfing, complete with wetsuits and burning lungs, we all warmed up and headed to a local restaurant that had been recommended.
Shelter. (no, this isn't a sponsored post, the restaurant is a very important character in this mystery)
We weren't sure if we were going to get in because it was packed with other people who probably didn't surf all day and therefore in my mind were not as deserving of food as we were. I stink eyed people who seemed to be lingering over their coffees but they just stink eyed me back. Which I think was very rude and not at all in keeping with stink eye protocol around the world.
When someone gives you the stink eye you recoil in fear and get the hell out of sight. Anyhow. We were finally shown a table at the back of the outdoor patio, where we grabbed our menus and started perusing.
British Columbia surprised me in that I thought there would be a whole lot of vegetarian options in the restaurants there but there weren't. I'm not a vegetarian so I didn't care. I was just surprised. I can't remember what I ordered for my meal that night. I can't remember it one iota. What I can remember is what we ordered as an appetizer. I remember it vividly for a variety of reasons, not the least of which is, I died from it.
There's no other explanation for me liking brussels sprouts. I must be dead.
The exact day I died was September 21st. The day my family outvoted me and ordered deep fried brussels sprouts with a parsley/honey dressing.
Brussels sprouts. I ate them. I loved them. I'm so ashamed.
Here's my history with brussels sprouts in case you don't know.
We left the restaurant, and everyone else resumed their vacation as if nothing had happened. As if the world hadn't split open, as if pigs weren't flying, hell wasn't freezing over and horses weren't growing horns.
I did the only thing I could do; when I got home I did a bit of research, tracked down who the chef at Shelter restaurant was, found his email address and sent him a quick and possibly alarming email.
"HALPPPP. HATE ... LOVE ... YOU ... EAT ... WAHHHHH ... BRUSSELSPROUTS! , NEVERWANNABALSAMICBAKEBARFSOAWFULDEVILHEADACK. SNARFSLNGIEBKIH ... ~ your fan, Karen Bertelsen".
Remarkably, chef Matty Kane, of Shelter restaurant is fluent in Frantic and he knew exactly what I meant in my email. He sent me the recipe right away.
Ingredients
- 100 g apple cider vinegar
- 25 g peeled shallot
- 30 g peeled garlic
- 40 g curly parsley
- 100 g honey
- 50 g olive oil
- 160 g grapeseed oil
- 5 g smooth dijon mustard
- 2 g salt
Instructions
- Use either a blender or a an immersion blender to combine all the dressing ingredients thoroughly.
- Put prepped brussels sprouts into deep fryer set at 350 degrees for 2 minutes.
- Toss with enough apple cider vinaigrette to lightly coat and top with fresh grated parmesan & toasted sourdough breadcrumbs.
- Serve immediately. Seriously. Right away.
Turns out there is a way I like brussels sprouts. I like them if you deep fry them. And I like them if you toss them in a delicious apple cider vinaigrette.
I think it's important to clarify my position on brussels sprouts at this point in time. I like brussels sprouts.
But only when they don't taste like brussels sprouts.
To my Canadian followers, think about having these for Thanksgiving. You can prep the sauce right now and even cook the sprouts a day in advance. Just drop them in the deep fryer again prior to serving for a minute to recrisp them.
Happy Thanksgiving long weekend my fellow Canadians. See you all again on Wednesday with the conclusion of my great floor debacle.
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Melissa
Ugh. I. Hate. Brussels. Sprouts.
H. A. T. E.
Can't stand the smell, the sight of then makes me run for the hills. Maybe it's because my momma made us eat them when we were little...like "if you don't eat your Brussels sprouts, every last one, there will be no dessert"
What? No dessert? Damn, must eat the sprouts.
Though, when you describe them, in all their vinagary goodness, cheese and all, it made me copy and save that stinkin recipe. Why????
Where you lead, I will follow....maybe...even though I have to figure out and convert the damn grams thing into something I can understand!
I hope I survive, if not, I'll join you on the other side.
Karen
Uch. I wouldn't blame you if you didn't follow really. Brussels sprouts are gross, lol. ~ karen!
Mary
Check out Once Upon a Chef for her most recent post. Many Bsprout recipes that might interest you. She has great ideas to make you want to eat previously hated foods.
Karen
Nope. I won't want to eat them. I've tried them hundreds of ways and I truly hate them. Thank you though. :) ~ karen!
Mondo | I bake he shoots
whatever, dude...I knew it. brussel sprouts are awesome! haha...it's about time you got with the program.
Karen
I AM NOT WITH THE PROGRAM! I AM WITH NO PROGRAM! So let's just get that clear. ~ karen!
Jacquie
Wow, now that's a post I never thought I'd see. I have one sprout a year, on Christmas Day because I promised my mum I would and even though we live in different countries, she'd know if I didn't have it - mums just know stuff like that.
Now let's see how many recipes people post trying to convert you to a full-time brussels eater :-)
Karen
It's already begun Jacquie, lol. Nope. Brussels sprouts people are SO weird. ~ karen!
Catt in Kentucky
Brussel sprouts....love them. I don't own a deep fryer though. I have never fried veggies. I might roast them instead.
Katie
Roasted sprouts with garlic are superb! Never tried them with any sort of sauce/vinaigrette though.
Lisa
Childhood memories of being force-fed brussel sprouts and chokoes - in cheese sauce... Just say NO! Unless they are fried of course. :-)
Elaine
Was it you, Karen, that said you once saw little wiggly things in sprouts? If it wasn't you, then I'm mixed up but ever since I read that (and the blogger had really washed them!) I've never bought them again. I never minded them (before) if they were tossed in lots of butter and salt.
Karen
Noooo that wasn't me Elaine! Definitely not! I'm certain I'd remember wiggly sprouts. I normally grow my own sprouts, but if I'm in a rush I definitely buy them. I'm not sure I will again though, lol! ~ karen
Susan
That's broccoli that has the wiggly things and they aren't little wiggly things, they're great big fat green worms that disguise themselves as broccoli. I love broccoli but it's the only thing I don't want from the organic farm. I want my broccoli laden with toxic chemicals because that's the only thing that ensures a vegetarian dish.
Eileen
ah memories...demolished a plate of broccoli from a friend's garden while watching tv. Finally looked down at the plate to get the last bits and discovered they were mostly the green worms....
[gag]
Is this why they tell you eating in front of the tv isn't good for you???
Lush
Its a genuine thing that only some people like the Devils' eggs & anything in the same family. Something to do with the chemical make up of brassicas. Similar issues with red wine, strong cheeses & children.
However I agree that deep frying can make most things better & that dressing sounds delicious.
For when you feel like stepping outside that Never Never box, try them this way.
Trim & bring to the boil for 3 to 5 minutes.
Should be able to stick a knife into them & easily remove.
Drain & toss in a big knob of butter & dust with white pepper.
Combine with fried streaky bacon & onion.
You will get there now you have the taste & we will get to mock you all over again.
Welcome to the dark side.
Cheers
Lush x
Karen
Nope. Not gonna happen. Not. Going. To Happen. Thanks though, I appreciate the effort! :) I still hate brussels sprouts. Love other brassicas right down to the very strong taste of Broccoli Rabe. Brussels sprouts terrify me. I think they might be possessed and somehow tricked me into liking them in this restaurant in order to get the word out about them. They're cunning that way. ~ karen!
Katie Golczynski
I. Am. Shocked. I can't take all of this. DON'T YOU KNOW WHAT'S HAPPENING ON TUESDAY?!?!
Ev Wilcox
Really, as if we Americans don't have enough hanging over us! How could she?
Karen
I DO! I'm having nachos for dinner and will be planted in front of the television for the whole day and night watching with bated breath. ~ karen!
cbblue
You're just afraid you will get a lot of "visitors" if things go wrong down here. By the way you are my escape plan. The only other Canadian I know lives in the US.
kari
Darn! She was my escape plan too. Unless my daughter finds someone from the cast of Heartland first. :-)
cbblue
Oh no! Beware, here I come!
jennifer
Oooooh, worms on your tonque!
whitequeen96
I know you think I'm going to congratulate you, Karen, for liking this dish. But honestly, even tennis balls would taste good if prepared this way! However, you DID try something new/scary, so you get credit for that! :)
Stephbo
I demand to know who this is and what you have done to Karen!
Tina
Girl! Got your mojo back. Best post in awhile. Love ya lots. TL
Jennie Lee
I had to refresh my memory about your previous Brussels sprout experience. I am glad I did. If I ever need to zest anything, I'll get out my wood rasp. But sprouts? Uh uh.
Abbot of Unreason
How many sprouts for the recipe? What does prepped mean in this context?
Lez
I was wondering both the same questions, & also where are the shallots in the ingredients used? I'm a bit confused, are all the above ingredients just for the dressing? Please Karin?
And congrats on being so brave & making it out to the other side! :)
Karen
Yes, all of the ingredients (other than the brussels sprouts) are in the dressing. Everything. Shallot, garlic, honey ... all of it. It all gets blended up and forms the dressing. ~ karen!
bill keiser
and how many Brussels sprouts?
Karen
However many you want Bill. The recipe makes a enough dressing for many, many brussels sprouts. I just keep it made up in the fridge. ~ karen!
Karen
Prepped for brussels sprouts means the outer leaves removed and the dry end of the stem cut off. ~ karen!
Joanne
(... and if there are sprouts that are "larger than norm" - cut them in half so they cook at the same speed of the others.)
Katie C.
I was wondering all the same things...
Katie C.
People were replying as I was commenting... Disregard my last comment. :)
Sarah
I'm not sure how I feel about this.
whitequeen96
You mean because it's the end of the world?
Karen
Me either. ~ karen!
Brandy Ballard
Bwahahahahaha........rolling....THESE are the posts that started me reading your blog.
And I have to agree with you about the devil sprouts
Karin
Bwahaha. Welcome to the dark side.
MrsChris SA
Nope, not me, never ever ever ever ever - in any form or manner.
Yuck!
Karen
You do realize my history with brussels sprouts right? ~ karen!
MrsChris SA
I do indeed but I stick by my guns. I gag just thinking about them.............
Rebecca dubous
Welcome to the sprout side of life!
We always toss in a bit of bacon with a similar vibegrette when we cook the little demon sprouts too
And o Have 4 plants still growing in the garden (Christmas here we come!) and I'm hundreds of km north of you - protected they withstand hard frost and snow!!!
Try em next year they are crazy looking plants!!
Karen
Hey Rebecca! I have indeed grown them, I just don't like to eat them, lol. And I can guarantee I won't eat them often or any other way no matter how much people try to push them on me. I've tried them a hundred different ways and hate them all. These just have enough sauce and fat on them to disguise them. You're right though, they're are really fun to grow! ~ karen!
TucsonPatty
Frying makes absolutely anything taste better! It is in the rules.
I recoiled in shame for you, though, after I gasped and clutched my heart. ; )
Anita
made this recipe 2 nights in a row WOW the sprouts really handle the deep fat frying and tossing the hot veg in the beautiful vinegrette ("lightly toss") is ambrosia! multitude of textures with crispy smaller pieces, halved ones and the whole ones. BTW my sprouts were on the small size and super average quality.
Karen
Hard to believe that a brussels sprout could be so delicious isn't it? You must have done it right! Temp too low and they're mushy greaseballs, temp too high and they're black on the outside and raw on the inside. Good job! ~ karen
Robert
????????? I haven't even read the whole post but when I got to the Brussels sprouts I had to comment and tell you that I think I also died and might be writing this from the beyond.
Robert
And you even managed to create the first real unicorns! ?
Karen
Well that's nothing to be sad about! ~ karen
Bart & Eve Smith
We're speechless, absolutely speechless. Brussels Sprouts. RIP Karen. You seem to be a real angle, so maybe you'll sprout wings and fly to Brussels. ~Bart & Eve :-)