Crispy Brussels Sprouts
Chef James Max specializes in what he calls “farm to fire” fare at Asador, focusing on fresh, seasonal foods prepared over an open flame of mesquite wood. Brussels sprouts are first roasted to enhance their flavor and caramelize the natural sugars, then crisped in the deep fryer for an extra layer of texture and taste.
4 cups Brussels sprouts
3 tbsp. olive oil
Salt and pepper, as needed
4 oz. bacon
1/2 oz. butter
3 tbsp. agave
1 tsp. lemon juice
1 bunch parsley, chopped
1. Preheat oven to 350°F. Cut Brussels sprouts in halves or quarters depending on size; toss with olive oil, salt and pepper to taste.
2. Spread sprouts on baking sheet or roasting pan; roast in oven until tender-crisp and let cool.
3. Cut bacon into lardons (fat pieces). Cook bacon until fat is rendered and bacon is crisp.
4. In large skillet, melt butter; add agave, lemon juice and bacon and heat through.
5. Drop Brussels sprouts into hot oil in deep fryer just to crisp up. Pull crispy sprouts from fryer and shake off extra oil. Add to skillet with bacon mixture; toss to combine.
6. To serve, toss Brussels sprouts with parsley; season with salt if needed.
Recipe by Chef-partner Dean James Max, Asador in the Rennaisance Hotel