Pan-Fried Brussels Sprouts

Crispy, savory pan-fried brussels sprouts perfect for any family dinner!

Ingredients

  • ¼ cup Grove 45 Special Selection extra virgin olive oil, plus more for cooking

  • ¼ cup Grove 45 18 Year balsamic vinegar

  • 1 Tablespoon Clif Family Hot Honey with Cobanero Chili

  • 3 shallots, 1 Tablespoon chopped and the balance thinly sliced crosswise into rings

  • Kosher salt and freshly ground black pepper

  • 1 pound Brussels sprouts, trimmed and quartered

  • 1 Tablespoon all-purpose flour

  • ¼ cup finely chopped flat-leaf parsley

  • ¼ cup dried cranberries

  • ¼ cup freshly grated Parmigiano-Reggiano

  • ½ cup walnuts, toasted and roughly chopped

  • Finely grated zest of ½ lemon

Instructions

  • In a medium bowl, combine the Grove 45 Special Selection EVOO with the 18 Year balsamic vinegar, honey and 1 tablespoon of the chopped shallots and whisk until smooth. Season the sauce with salt and pepper.

  • Heat a frying pan and add enough Grove 45 Special Selection EVOO to coat the pan and add the Brussels sprouts in a single layer, turning them until golden brown and slightly crisp, 7-8 minutes. When done transfer to the bowl with the sauce.

  • In a small bowl, toss the sliced shallots with the flour. Using the same frying pan used for the Brussels sprouts add enough Grove 45 Special Selection EVOO to fry the shallots until golden and crispy. Transfer the shallots to a paper towel to drain.

  • In the bowl with the sauce and Brussels sprouts, toss with half the chopped parsley, the cranberries, Parmigiano and walnuts. Season to taste with salt and pepper and transfer to a serving platter. Sprinkle the Brussels sprouts with the crispy shallots, the remaining parsley and the lemon zest and serve while hot.

Carolina Mejia