Jump to recipe
If you haven’t started planning your Thanksgiving feast, it’s time to start organizing your menu. One of our all time favorite side dishes for turkey day is Brussels sprouts. This version from Gather lacks none of the richness you would expect from bacon-less Brussels. That’s because they are fried and then topped with pecorino. These brassicas are in season just in time for the holiday, so give thanks for some green on the table, and turn to this recipe to please everyone.
Ingredients
- 1 cup vegetable oil
- 5 ounces Brussels sprouts, cut in half
- 1 tablespoon cranberries
- 1/2 teaspoon white balsamic vinegar
- 1 teaspoon pecorino cheese, grated
- Salt and pepper to taste
Instructions
- Heat the oil to 350 F. Deep-fry the Brussels sprouts for 1 minute or until golden brown. Add to a bowl and toss with the rest of the ingredients.
