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

Menu Development
health food medicine stethoscope

For the last two years, Chris Studtmann has jockeyed between Northwestern University’s residential dining halls and athletic training tables in his role of executive chef, trying to meet the health and food preferences of both sides. Now, his team is taking best practices developed for the sports teams to the 20,000-plus student population, working with dietitians from the school’s contract company to better sync healthy menu choices with lifestyle needs.

Technomic’s 2016 Healthy Eating Consumer Trend Report shows younger consumers are especially tuned in to functional foods that...

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

FSD Resources