Crispy Fried Brussels Sprouts with Yogurt, Pomegranate and Pine Nuts | Daniel Boulud
New York City-based chef, restaurateur and cookbook author Daniel Boulud combines fried Brussels sprouts with pomegranate seeds, pine nuts, Parm + sumac-flavored yogurt in an easy Thanksgiving side dish.
Not only is the recipe super-easy to make, but as Rach says, it brings something new to the table. She loves sumac because of its beautiful tangy, lemony flavor and uses it a lot, especially in the fall.
Pro Tip from Daniel: For a healthier option, you can roast the Brussels sprouts instead of frying them. Toss them in some olive oil, salt and pepper and place them on a sheet pan. Cook at 425°F for 20 to 25 minutes.
For more Thanksgiving sides by Daniel, check out his Spiced Sweet Potato Puree and Stuffed Cheese Pumpkin.
- Neutral-flavored oil, for frying
- 1 cup plain full-fat yogurt
- 2 tablespoons chopped mint
- 2 teaspoons ground sumac
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Lemon zest for the sumac yogurt and Brussels sprouts, to taste
- Salt and pepper
- 2 pounds Brussels sprouts, trimmed and halved through the root
- One ¼-pound wedge of Parmesan cheese, for grating and shaving
- ½ cup pomegranate seeds
- ¼ cup pine nuts, toasted
Heat the oil in a deep fryer or shallow heavy-bottomed pan to 350-375°F.
Meanwhile, in a small bowl, stir together the yogurt, mint, sumac, olive oil, lemon juice and lemon zest to taste. Season with salt and pepper, then set the sumac yogurt aside.
Fry the Brussels sprouts in batches until they just start to brown. (Be careful when you place them in the oil—they may splatter, so stand back!) Drain in a paper towel-lined bowl, then toss with the pomegranate seeds, pine nuts, lemon zest and grated Parmesan, salt and pepper to taste.
Spread the sumac yogurt on the bottom of a shallow oval or round platter. Top with the Brussels sprouts mixture and serve.