Teddy’s Brussels Sprouts
“The Brussels sprouts are special. It is a recipe formulated by us simply because we could never find a Brussels sprout we liked. We needed a green on our menu, and we decided to try something different that would hit the palate with some sweet and salty notes. The sprouts combined with the sweet peppers and that vinegary syrup gave us just the right tones to complement fatty peppery barbecued meats.”
Ingredients
For the syrup:
- 2 cups (416 g) brown sugar
- 1 cup (236.6 ml) water
- ½ cup (118.3 ml) apple cider vinegar
For the peppers:
- 1 cup (175 g) sweet bell peppers, sliced
- 1 cup (100 g) onions, roughly sliced
- 2 strips bacon, sliced into lardons
- 1 teaspoon (4.9 ml) canola oil
- 1 pound (453.6 g) Brussels sprouts
Instructions
- Cut Brussels sprouts in half.
- Combine brown sugar, apple cider vinegar, and water in saucepan. Reduce until thickened.
- In sauté pan, cook bacon until rendered. Remove from pan. Then cook sweet peppers and onions in rendered bacon fat.
Fry in oil or air fry
- To fry in oil, heat oil to 350° F and deep fry for 45 seconds.
- To air fry, place sprouts in single layer in air fryer basket (you may need to work in batches). Set the temperature to 375° F (190° C) and cook for 10 to 12 minutes, shaking the basket halfway through. This will ensure all sides of your sprouts are evenly cooked and crispy! Combine Brussels sprouts, peppers, bacon and onions, and 3 teaspoons of syrup in bowl.
- Serve and enjoy.
Notes
Photo by Daniela Loera