The aroma wafting from my kitchen is like a warm embrace that instantly fills me with nostalgia. As the holiday season approaches, I can’t help but think about the cozy gatherings where our favorite dishes share the spotlight. One standout recipe that never fails to impress is my Fried Brussels Sprouts with Cider Vinaigrette and Pecan. Gluten-free and quick to whip up, this dish combines perfectly caramelized Brussels sprouts with a sweet and tangy apple cider vinaigrette that dances on your palate. The crunch of toasted pecans elevates the experience, making it a delightful side that transforms any holiday feast into a grand celebration. Curious to see how this easy recipe can become the star of your table? Let’s dive in!
Why are these Brussels Sprouts a must-try?
Unbeatable Flavor: The sweet and tangy cider vinaigrette pairs beautifully with caramelized Brussels sprouts, creating a flavor profile that’s addictive.
Crowd-Pleasing Appeal: Not just for the holidays, this dish is a versatile side that everyone will love—it’s kid-approved too!
Quick Cooking: Ready in under 30 minutes, this recipe is perfect for busy weeknights or last-minute gatherings, allowing you to impress with minimal effort.
Gluten-Free Goodness: Perfect for those with dietary restrictions, this dish enables everyone to enjoy delicious home-cooked flavors without worry. Pair it with your favorite roasted meats or a serving of Soft Apple Cider for an unforgettable meal!
Fried Brussels Sprouts Ingredients
• Dive into the key elements to create the star of your holiday side dish!
For the Sprouts
- Brussels Sprouts – Trim and halve for even cooking, ensuring a crispy, delicious bite.
- Olive Oil – Facilitates frying and enhances flavor; feel free to substitute with avocado oil if desired.
- Salt and Pepper – Essential seasonings that elevate the overall taste of your Fried Brussels Sprouts.
For the Vinaigrette
- Apple Cider Vinegar – Provides the tangy kick that balances the sweetness; can be replaced with balsamic vinegar for a twist.
- Honey – Adds a touch of sweetness; maple syrup is a great vegan alternative for the glaze.
For the Crunch
- Pecans – Toast to perfection for a delightful crunch that compliments the dish beautifully.
Embrace the magic of holiday flavors with this Fried Brussels Sprouts with Cider Vinaigrette and Pecan recipe!
Step‑by‑Step Instructions for Fried Brussels Sprouts with Cider Vinaigrette and Pecan
Step 1: Toast the Pecans
Begin by heating a skillet over medium heat. Add the pecans and toast them for about 3-4 minutes, stirring occasionally until they’re fragrant and golden brown. This step will enhance their flavor and add a delightful crunch to your Fried Brussels Sprouts. Once toasted, remove the pecans from the skillet and set them aside on a plate.
Step 2: Sauté the Brussels Sprouts
In the same skillet, add a splash of olive oil and gently incorporate the halved Brussels sprouts, cut side down. Sauté for 6-8 minutes, allowing them to cook until they are tender and beautifully caramelized with a rich golden-brown exterior. Keep an eye on them, stirring occasionally for even cooking, while the enticing aroma fills your kitchen.
Step 3: Season and Combine
Once the Brussels sprouts are perfectly caramelized, season them with salt and pepper to taste. Add the toasted pecans back into the skillet, tossing everything together to combine. This will not only add flavor but also create a lovely texture contrast in your Fried Brussels Sprouts with Cider Vinaigrette and Pecan dish.
Step 4: Prepare the Vinaigrette
Deglaze the skillet by pouring in apple cider vinegar, scraping up any flavorful bits stuck to the bottom. Stir in the honey, enhancing the sweet and tangy balance of the vinaigrette. Cook together for an additional 2-3 minutes, letting the glaze thicken slightly until it clings beautifully to the Brussels sprouts.
Step 5: Serve Immediately
Once the glaze has thickened and the Brussels sprouts are well-coated, remove the skillet from heat. Serve your Fried Brussels Sprouts with Cider Vinaigrette and Pecan warm, allowing the flavors to shine for the best experience. This dish makes for a delightful holiday side or a spectacular addition to any meal!
Expert Tips for Fried Brussels Sprouts
Uniform Cuts: Make sure to halve your Brussels sprouts uniformly, allowing them to cook evenly. This helps achieve that perfect caramelization without some pieces becoming too mushy.
Don’t Overcrowd: Cooking too many Brussels sprouts at once can lead to steaming instead of frying. Ensure your skillet is spacious, giving each sprout room to crisp up wonderfully.
Honey Adjustment: Start with a small amount of honey in your cider vinaigrette, then taste and adjust as needed. You want that sweet-tangy balance to shine through in your Fried Brussels Sprouts.
Watch the Heat: Maintain a medium heat throughout cooking. Too high and your Brussels sprouts may burn before they are tender; too low and they won’t caramelize.
Serve Fresh: While leftovers are great, serving the Fried Brussels Sprouts immediately ensures you keep that delightful crunch and vibrant flavors that guests adore.
Fried Brussels Sprouts Customizations
Feel free to get creative and personalize your Fried Brussels Sprouts with Cider Vinaigrette and Pecan to suit your taste buds!
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Cheesy Delight: Add crumbled feta or goat cheese for a creamy texture that complements the dish beautifully. The creamy tanginess enhances the overall flavor.
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Walnut Swap: Substitute walnuts for pecans for a different nutty flavor. This small change can introduce a delightful depth to your dish.
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Sweet & Tart Boost: Incorporate dried cranberries for a pop of sweetness and a splash of festive color. They add a lovely contrast to the savory elements.
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Spicy Kick: Sprinkle in some red pepper flakes or a dash of hot sauce to introduce a hint of heat. This contrast can surprise and tantalize your palate.
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Maple Twist: Replace honey with maple syrup in the vinaigrette for a unique flavor profile while keeping it vegan. The maple adds warmth and sweetness that’s perfect for chilly evenings.
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Herb Infusion: Toss in fresh herbs like thyme or rosemary for an aromatic boost. The herbs can elevate the dish with their fragrant notes, making it even more enticing.
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Balsamic Change-Up: Swap apple cider vinegar for balsamic vinegar for a richer flavor. It brings a sweet and tangy profile that’s extra special, especially during the holiday season.
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Crunchy Topping: Add some panko breadcrumbs mixed with Parmesan cheese for an extra crispy topping. This provides a satisfying crunch and unctuousness that contrasts deliciously with the Brussels sprouts.
Consider combining these ideas! Each variation offers a unique twist, allowing you to craft an unforgettable dish that resonates with your family and friends. For a delightful combination, try pairing these sprouts with my Delicious Baked Brie with Honey and Nuts for a gourmet experience at home!
Make Ahead Options
These Fried Brussels Sprouts with Cider Vinaigrette and Pecan are a dream for meal prep enthusiasts! You can prepare the Brussels sprouts up to 24 hours in advance, washing, trimming, and halving them before storing in an airtight container in the fridge. The pecans can also be toasted ahead of time and stored separately to maintain their crunch. When you’re ready to serve, simply sauté the prepped Brussels sprouts for 6-8 minutes until caramelized, then add the pecans, deglaze with apple cider vinegar, and stir in honey. This way, you can enjoy a flavor-packed side dish without the last-minute rush, making your holiday gatherings even more enjoyable!
How to Store and Freeze Fried Brussels Sprouts
Fridge: Store leftover Fried Brussels Sprouts in an airtight container for up to 3 days. For best results, reheat them in a skillet to restore their crispy texture.
Freezer: If you want to freeze these Brussels sprouts, place them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag. They’ll last up to 2 months.
Reheating: When ready to enjoy again, reheat from frozen or thawed in a skillet over medium heat with a little olive oil until heated through and crisp. Enjoy the delightful flavors of your Fried Brussels Sprouts with Cider Vinaigrette and Pecan!
What to Serve with Fried Brussels Sprouts with Cider Vinaigrette and Pecan
Looking to create a festive feast that dances on the taste buds? Consider these complementary dishes that elevate your meal experience.
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Roasted Turkey:
A classic holiday centerpiece, juicy roasted turkey pairs seamlessly with the sweet and tangy flavors of the Brussels sprouts. -
Honey-Glazed Carrots:
These vibrant carrots bring a natural sweetness that echoes the cider vinaigrette, adding a lovely color and texture contrast. -
Creamy Mashed Potatoes:
Rich and velvety mashed potatoes provide a comforting base that balances the zing of the vinaigrette while enhancing the overall heartiness of the meal. -
Cranberry Sauce:
A dollop of tart cranberry sauce adds a burst of freshness that cuts through the richness of the fried Brussels sprouts, creating a delightful contrast. -
Herbed Quinoa Salad:
This light and fluffy salad brings in nutty undertones with fresh herbs, which pair beautifully against every crunchy bite of Brussels sprouts. -
Sparkling Apple Cider:
A refreshing drink option that echoes the apple cider vinaigrette, this bubbly beverage adds a festive fizz to your holiday table. -
Spiced Pumpkin Pie:
For dessert, the warm spices of pumpkin pie wrap up your meal with cozy autumnal flavors, harmonizing wonderfully with the sweet notes of the Brussels sprouts.
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Fried Brussels Sprouts with Cider Vinaigrette and Pecan Recipe FAQs
How do I choose ripe Brussels sprouts?
Absolutely! When selecting Brussels sprouts, look for firm, compact sprouts with vibrant green color and tight leaves. Avoid those with yellowing leaves or dark spots; these are signs of over-ripeness or spoilage. Generally, smaller sprouts are sweeter and more tender, while larger ones can have a more bitter flavor.
How should I store leftover Fried Brussels Sprouts?
After making your Fried Brussels Sprouts with Cider Vinaigrette and Pecan, allow them to cool down before transferring to an airtight container. They can be stored in the refrigerator for up to 3 days. To maintain their delicious crispness, reheat them in a skillet over medium heat rather than using a microwave.
Can I freeze Fried Brussels Sprouts?
Yes, you can freeze these delicious Brussels sprouts! To do so, first, allow them to cool completely after cooking. Next, lay them out in a single layer on a baking sheet and freeze until solid, which typically takes about an hour. Once frozen, transfer them to a freezer-safe bag or container, where they can last for up to 2 months. When you’re ready to enjoy them, you can either reheat them from frozen in a skillet or thaw them beforehand.
What if my Brussels sprouts turn out soggy?
Very! If your Brussels sprouts are soggy, it’s usually due to overcrowding the skillet or cooking them on too low heat. To fix this, make sure to cut the sprouts uniformly for even cooking, and fry them in batches if necessary. Maintaining a medium-high heat will also help them achieve that beautiful caramelization. If you’ve already cooked them, try reheating in a hot skillet for a few minutes to regain some crispness.
Are Fried Brussels Sprouts safe for pets or those with allergies?
When it comes to feeding Brussels sprouts to pets, be cautious! While they are non-toxic, they should only be given in moderation due to their high fiber content, which might upset your furry friend’s stomach. If you’re catering to someone with allergies, always double-check the specific ingredients like honey or nuts, as these may be common allergens.
Crispy Fried Brussels Sprouts with Cider Vinaigrette & Pecans
Ingredients
Equipment
Method
- Toast the pecans in a skillet over medium heat for about 3-4 minutes until fragrant and golden brown. Remove and set aside.
- In the same skillet, add olive oil, then sauté the halved Brussels sprouts cut side down for 6-8 minutes until tender and caramelized.
- Season the Brussels sprouts with salt and pepper and add the toasted pecans. Toss to combine.
- Deglaze the skillet with apple cider vinegar, add honey, and cook for 2-3 minutes until the glaze thickens.
- Serve the dish warm, ensuring the Brussels sprouts are well-coated in the glaze.
