Crispy Brussels Sprouts

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
4 servings

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.

Ingredients

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

Steps

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
Dallas, Texas

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources