Try as I may, I will most likely never run out of Brussels Sprouts recipes to share with you. This time of year, the notion of them just surfaces all over again, and it’s on. They’re SO good almost any way, but fried Brussels sprouts are especially delicious (I use olive oil, so it’s healthy!). You could roast them here, absolutely, and I’ll leave that decision up to you and you alone. Read on for a few suggestions and tips, or simply jump right ahead to the recipe.
Fried Brussels Sprouts with Apples and Crispy Cheddar: Tips and Tricks
How to roast your sprouts, if that’s what you want to do
Okay, let’s say you want to roast the Brussels sprouts here, rather than frying them up on the stovetop. Cool! All good. Simply toss them in a good glug of olive oil, season with salt and pepper, and arrange them in a single layer, cut side down, on a baking sheet. Roast until deeply browned and caramelized, around 20 – 25 minutes, tossing them about halfway through.
Want to fry your apples, too? Cool.
I was tempted to do this, but I really like the cold, sweet crunch of them when they’re raw here. But if you want them warm and cooked a bit, just fry them up in a little oil before you cook the Brussels sprouts. It should take about 6 to 8 minutes stirring occasionally. Transfer them to your platter, and then go in with the sprouts.
Don’t season your Brussels sprouts too early!
Alright, so. Similar to mushrooms, Brussels sprouts have a lot of water going on inside, and as soon as you introduce sodium chloride into the situation, all bets are off. The salt will pull the water right out of those sprouts, therefore inhibiting their ability to get gloriously, fantastically browned all over. Which really is the entire point of everything here.
So, just hold off on salting them until they’ve browned, and you’re golden. Literally.
What you’ll need to make these Fried Brussels Sprouts with Apples and Crispy Cheddar
Five ingredients is all it takes to make this special, show-stopping side dish. You can keep it that simple, if you like, and use a good quality store-bought creamy vinaigrette or a poppyseed vinaigrette (and skip the poppyseeds. Up to you! Homemade dressings are always better than anything you can get in a bottle, but sometimes you just need a quick option.
Here’s a good poppy seed dressing, if you want to go that route.
INGREDIENTS
16 ounces Brussels sprouts
Olive oil, as needed
Salt and pepper
1 Honeycrisp apple, sliced
1.5 cups freshly shredded sharp cheddar cheese
For the dressing:
2 tablespoons Dijon mustard
2 teaspoons apple cider vinegar
⅓ cup olive oil or your favorite oil
2 tablespoons mayo or plain yogurt
2 tablespoons applesauce or apple butter (you can sub honey or maple syrup)
How to make this Fried Brussels Sprouts with Apples recipe
You could absolutely roast the Brussels Sprouts in a good glug of olive oil and some salt and pepper if you’d prefer. I mean, the oven is already on for the cheese crisps, am I right? I personally enjoy the control I have over the quick-to-scorch Brussels when I fry them on top of the stove. Either way works, tough.
DIRECTIONS
Preheat the oven to 375 degrees F. Adjust the rack to the middle position.
Trim the sprouts and halve them. I like to actually shave some and keep some halved, for variation of size and texture. Add the oil to a large skillet over medium heat. Working in batches, cook the Brussels sprouts cut side down in two batches, adding more oil as needed, until they are deeply browned (about 4 to 5 minutes). Flip them, season with salt and pepper, and cook for a few more minutes, or until you love how they look.
Transfer to a platter and arrange the sliced apples all around, just using as much or as little as you like. If it’s a big apple, half will probably do.
Meanwhile, create 6 equally sized mounds of the shredded cheese on a large baking sheet, keeping them a few inches apart, as they will flatten out as they cook. They don’t need to be perfectly shaped, just round-ish is fine. Bake for about 5 minutes (keep an eye on them) or until they are totally flat and almost doily-esque and lacey around the edges. Allow them to cool completely, tear them into big pieces, and arrange them all over the platter.
Sprinkle with poppy seeds and either 1) Toss with some of the dressing or 2) Serve with the dressing on the side (see below)
For the dressing
Combine all ingredients in a bowl and whisk to emulsify and thoroughly combine. Season to taste with salt and pepper, and adjust any ingredients to suit.
If you like the looks of this Fried Brussels Sprouts with Apples and Crispy Cheddar recipe, you might also want to check out:
Crispy Balsamic and Honey Soaked Brussels Sprouts
Honey Mustard Chicken and Brussels Sprouts with Cinnamon Pecan Crumble
How to make a great salad with Iceberg Lettuce
PrintFried Brussels Sprouts with Apples and Crispy Cheddar
Deeply caramelized Brussels sprouts cozy up to crunchy, sweet Honeycrisp apples in this simple side dish. The addition of some decadent baked cheddar cheese “fricos” is what makes this so special. To make it even faster, just use your favorite bottled creamy poppyseed dressing, and omit the poppyseeds and dressing.
- Yield: Serves 4
Ingredients
- 16 ounces Brussels sprouts
- Olive oil, as needed
- Salt and pepper
- 1 Honeycrisp apple, sliced
- 1.5 to 2 cups freshly shredded sharp cheddar cheese
- Poppy seeds, for sprinkling (optional)
For the dressing:
- 2 tablespoons Dijon mustard
- 2 teaspoons apple cider vinegar
- 1/3 cup olive oil or your favorite oil
- 2 tablespoons mayo or plain yogurt
- 2 tablespoons applesauce or apple butter (you can sub 1 TBSP honey or maple syrup)
Instructions
- Preheat the oven to 375 degrees F. Adjust the rack to the middle position.
- Trim the sprouts and halve them. I like to actually shave/thinly slice some and keep some halved, for variation of size and texture. Add about 3 to 4 tablespoons of oil to a large skillet over medium heat. Working in two batches, cook the Brussels sprouts cut side down, adding more oil as needed, until they are deeply browned (about 5 – 6 minutes). Flip them, season with salt and pepper, and cook for a few more minutes, or until you love how they look.
- Transfer to a platter and arrange the sliced apples all around, just using as much or as little as you like. If it’s a big apple, half will probably do.
- Meanwhile, make 6 equally sized mounds of the shredded cheese on a large baking sheet, keeping them a few inches apart, as they will flatten out as they cook. They don’t need to be perfectly shaped, just round-ish is fine. Bake for about 5 minutes (keep an eye on them) or until they are totally flat and almost doily-esque and lacey around the edges. Allow them to cool completely, tear them into big pieces, and arrange them all over the platter.
- Sprinkle with poppy seeds and either 1) Toss with some of the dressing or 2) Serve with the dressing on the side (see below)
For the dressing
- Combine all ingredients in a bowl and whisk to emulsify and thoroughly combine. Season to taste with salt and pepper, and adjust any ingredients to suit.
