Crispy Olive Oil Fried Brussels Sprouts
Crispy olive oil fried brussels sprouts with caramelized onions and garlic. Finish with a sprinkle of freshly grated Parmesan cheese and toasted pine nuts for the perfect side dish! Want to take things up another notch? Add a drizzle of homemade tahini sauce. Serve immediately!
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 to 5 tbsp extra virgin olive oil, divided (I used Private Reserve extra virgin olive oil)
- 1 cup chopped red onions
- 3 garlic cloves, minced
- 1 lb brussles sprouts, tops removed, halved
- Kosher salt
- Freshly-grated Parmesan cheese, to your liking (I used about 1/4 cup or so)
- 3 tbsp toasted pine nuts, optional
Instructions
- 1
In a large cast iron skillet, heat 2 tbsp olive oil briefly over medium heat. Add chopped onions and saute until they soft and nicely caramelized (5 to 7 minutes). Add garlic and toss another 30 seconds. Remove onions and garlic to a side plate for now.
- 2
Add remaining extra virgin olive oil, and if needed raise heat to medium-high, till oil is shimmering but not smoking. Add brussels sprouts flat-side down first. Cook and do not stir or turn over until bottoms crisp up, turning a nice golden brown or even charred (do this to your liking, I like my brussels sprouts pretty charred.) Turn over on the other side and cook another 5 to 6 minutes until crisp.
- 3
Toss in the cooked onions and garlic. And add a generous sprinkle of kosher salt.
- 4
Transfer to a serving dish. Finish with grated Parmesan and toasted pine nuts if using. Serve immediately.