RECIPE OF THE MONTH

NOVEMBER

flash-fried brussels sprouts

Flash fried Brussels sprouts

 INGREDIENTS

 

  • 1 large garlic clove – skinned and crushed (use a microplane)

  • 1/4 teaspoon The SpiceSuite Mushroom Garlic Sea Salt

  • 1/2 teaspoon The SpiceSuite Bourbon Molasses Rub

  • 1/8 teaspoon The SpiceSuite Ground Cayenne

  • 1 1/2 tablespoons lime juice

  • 1 tablespoon The SpiceSuite Extra Virgin Olive Oil

  • 1 1/2 lbs Brussels sprouts – rinsed, patted dry, trimmed  

  • Canola or peanut oil for deep frying

 

 

DIRECTIONS

 

FOR THE SAUCE: 

  1. Whisk fresh garlic, The SpiceSuite Mushroom Garlic Sea SaltThe SpiceSuite Bourbon Molasses RubThe SpiceSuite Ground Cayenne and lime juice in a bowl and set aside.

 

FOR THE BRUSSELS SPROUTS: 

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  1. Heat oil in a deep skillet on medium-high for flash frying.  Add Brussels sprouts to hot oil and fry and cover with a splash guard or a lid to prevent hot oil from splattering. Fry the Brussels sprouts for 5 to 6 minutes, until golden-brown.

  2. Remove Brussels sprouts from pan and drain on paper towels. Make sure to quickly blot them with more paper towels to absorb excess oil.

  3. Toss Brussel sprouts in previously set aside bowl of spices and lime juice and top with blue cheese crumbles, blistered tomatoes, and The SpiceSuite Vanilla Fig Balsamic Vinegar to taste.

  4. Enjoy!

 

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