Now, I had never had brussels sprouts until about 2 weeks ago, and I only thought of them as a limp piece of miniature cabbage. I decided to try making them one evening, and, WOW! They seem like such a treat I have made them several times since.
Spicy Brussels Sprouts
1 pound brussels sprouts
1/4 cup of cider vinegar
1 tsp of sriracha chili sauce
1 tsp crushed or minced garlic
1 tablespoon capers
1/2 tablspoon honey (if your plan will accomodate it) or 1/2 tbsp of splenda
Heat oil in deep fat fryer to 315 degrees F or place 2 inches oil in a skillet an heat to medium high.
Peel off loose or flimsy outer leaves of each sprout, wash and then cut each in half. Set aside to dry while you make the sauce.
Mix the garlic, sriracha, cider vinegar and honey (or splenda) in a small dish.
Toss the brussels sprouts halves into the heated oil and cook for about 3 minutes. You will have the outer leaves being very dark brown (like bark colored). Just before you remove the sprouts, toss the tablespoon of capers into the hot oil as well. (They only need about 30 seconds to warm and bring out the flavor).
Drain and place in a serving bowl.Drizzle with the mixed sauce. If you like, you can drizzle with a bit of balsalmic vinegar as well! The fryer gives the sprouts such a nutty, rich flavor! You don't even need any salt at all.
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As a low-carber for over 4 years now, I snagged a few of the leaves that had fallen loose in the fryer as soom as I drained the fat. They were super crunchy and almost tasted like potato chips...you know, the dark fried kettle chip kind? YUM!
