Brussels Sprouts Break Out

I don’t usually post an entire article filled with recipes but two of the three are low carb (or can be if you substitute the sugar for your favorite sugar substitute). AND it’s Brussels sprouts!

http://online.wsj.com/news/articles/SB10001424052702304104504579374943506506428?mg=reno64-wsj&url=http%3A%2F%2Fonline.wsj.com%2Farticle%2FSB10001424052702304104504579374943506506428.html

Fried Brussels Sprouts with Savory Onion Caramel, Garlic Confit, Lime, Mint and Aleppo Pepper

For the garlic confit:

20 cloves garlic, peeled

2 cups olive oil

For the savory onion caramel:

1 medium onion, roughly chopped

2 cups water

1 cup sugar

¾ cup rice wine vinegar

½ cup fish sauce

⅓ cup soy sauce

For the Brussels sprouts:

Canola oil for frying

4 cups Brussels sprouts, trimmed and halved

⅓ cup savory onion caramel (see step 2)

1 teaspoon garlic confit (see step 1)

1 tablespoon lime juice, plus more to taste

8 mint leaves, torn

½ teaspoon ground Aleppo pepper, plus more to taste


Shaved Brussels Sprout Salad With Marcona Almonds, Egg, Pecorino and Citrus Vinaigrette

2 large eggs

Juice of 2 lemons

Juice of 1 small orange

1 shallot, finely chopped

1½ cups olive oil

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

6 cups Brussels sprouts

¾ cup Marcona almonds, finely chopped

¼ cup grated pecorino cheese

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