Try These Irresistibly Crispy Brussels Sprouts with Balsamic & Pomegranate

Name: Try These Irresistibly Crispy Brussels Sprouts with Balsamic & Pomegranate
Total time: 30 min
Ingredients: 2 Vegetable oil, for frying; 3 lb Brussels sprout, trimmed halved; 2 Shallot, thinly sliced; 1 tbsp Balsamic vinegar; 1 tbsp Lemon; 2 Garlic, minced; ¼ cups Parmesan cheese, grated; 2 tbsp Pomegranate; ¼ tsp Chili flake, crushed flakes; Salt; Black pepper

By Tasty · 30 min

Ingredients

Vegetable oil · for frying2
Brussels sprout · trimmed halved3 lb
Shallot · thinly sliced2
Balsamic vinegar1 tbsp
Lemon1 tbsp
Garlic · minced2
Parmesan cheese · grated¼ cups
Pomegranate2 tbsp
Chili flake · crushed flakes¼ tsp
Salt
Black pepper

Instructions

Line a baking sheet with paper towels.
Heat the vegetable oil in a deep pot to 400°F (205°C). Pat the Brussels sprouts completely dry.
Fry the Brussels sprouts and shallots in batches for 3 to 4 minutes per batch, stirring gently, until golden brown and crispy.
Drain each batch on the prepared sheet and reheat the oil to 400°F (205°C) between batches.
Toss the fried sprouts and shallots with the balsamic vinegar and lemon juice in a large bowl.
Add the garlic, Parmesan, pomegranate seeds and chili flakes just before serving.
Season lightly with salt and pepper, toss well, and serve immediately.

Summarized from Tasty's video. Watch it for the details.

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