Made this simple brussel sprout recipe with crispy fried shallots and it was amazing. Loved the saltiness of the shallots against the dense Brussel sprouts drizzled in lemon. Delicious, salty, and perfect as a low carb veggie side for any meat dish you are cooking, I would also recommend making a little bit of extra fried shallots so you can have them with your meat as well. Further, Cassava flour is a keto-friendly flour making this a perfect side for any low carb diets but if you don’t have access to that flour, normal white flour makes a great substitute.
Enjoy!
INGREDIENTS:
- Serves 2-3 people
1.5 LBS of Brussels Sprouts - washed, remove steam and top layers, and cut into halves
6 TBSP of Olive Oil - Split into 2 portions, one 2.5 TBSP and 3.5 TBSP
Sea Salt and Pepper
3-4 Shallots - sliced Into onion rounds
1/4 Cup of Cassava Flour
Sea Salt
Freshly Squeezed Lemon
DIRECTIONS:
Set oven to 400 degrees.
Toss brussels sprouts in 2.5 TBSP of olive oil until evenly coated and sprinkle with salt and pepper.
Place brussels sprouts on a baking tray lined with aluminum foil and allow to bake in the oven for 30 or so minutes until tender.
While brussels sprouts are in the oven chop up shallots and place in a bowl. Add 1/4 Cup of Cassava flour and 1/4 TSP of salt, mix until the shallots are evenly coated.
Heat up 3.5 TBSP of olive oil in a skillet on medium-high. Once ready, reduce heat to low - medium and sprinkle in your floured shallots. Toss them every 3-5 minutes to make sure they don’t burn. Once nicely golden and crispy, set aside.
When the brussels sprouts are getting close to finished you can broil them for the last two minutes if you want them extra crispy.
When ready, plate brussels sprouts, add crispy shallots on top and drizzle with fresh lemon juice.
Serve while hot and enjoy!
If you like this recipe or have any comments/questions, feel free to leave them in the comment section below!
