Brussels sprouts are still having their moment. This long-maligned veg has found its audience, with new recipes popping up on the best food blogs and cooking magazines. This recipe is an old favorite, adapted from the Cheesemonger’s Seasons, a great cookbook for putting fruits, vegetables, and cheeses together in unexpectedly delicious ways.
I substituted the Podda cheese, which I had trouble finding, with manchego (sheep’s milk) cheese, but you can also use gruyere. It takes a little time to “leaf” the Brussels sprouts, but the combination of honey and cheese makes the sprouts simultaneously crispy and melty in a heavenly way – and make more than you think you’ll need, because everyone will want seconds.
Crispy Brussels Sprouts with Cheese and Honey
Prep time: 45 minutes
- 2 pounds Brussels sprouts
- 3 ounces manchego cheese, finely grated
- ½ cup honey
- zest of two lemons
- sea salt and pepper to taste
- canola oil for frying
- Trim the bottoms of the Brussels sprouts and discard. Separate remaining leaves, peel them off until you reach the hearts of the sprout. I use the hearts of the sprout as well, adding them to the leaves.
- In a large saucepan, pour two inches of oil and heat to 350 degrees. Fry the leaves in batches, for about 30 seconds each, until they are crisp. Remove from oil with a mesh skimmer and drain on paper towels. Sprinkle cheese on to the leaves while they are still warm.
- Warm the honey in a small saucepan over low heat. When all leaves are fried and sprinkled with cheese, transfer to a serving bowl and toss with lemon zest and salt and pepper. Drizzle with the honey. Serve immediately.