Simple olive oil fried Brussels sprouts–tossed with mushrooms, cranberries, and hazelnuts–make a festive vegan and gluten free side dish.
Some of us have a long-term relationship with Brussels sprouts–maybe marked with several ups and downs.
For me, it wasn’t until my adult years that I’ve come to really appreciate the little Barbie-sized “cabbages.” And I’ve now particularly become a lover of fried Brussels sprouts. No bacon fat here, I’m all about the EVOO!
I love a basic olive oil fried Brussels sprouts with a generous dash of salt. I could munch on the crispy things forever! And on occasion, I’ll dress up my fried Brussels sprouts maybe by adding a supporting ingredient like mushrooms. I was feeling a little more festive this time, so I threw in cranberries and hazelnut.
Brussels Sprouts Tips
I hear the woody stalks of Brussels sprouts make a great dog chew toy! That tidbit aside, here are a few tips you might find helpful…
1- When buying Brussels sprouts, look for healthy-sized ones. You’re looking for Brussels sprouts to be at least the size of a quarter, smaller is considered underdeveloped.
2- Look for tight heads with no brown spouts or wilted leaves.
3- Brussels sprouts only last 4-5 days in the fridge, so buy them when you are ready to use.
4- To avoid mold, don’t wash Brussels sprouts until ready to use.
5- For this particular recipe, use quality olive oil. The oil is needed to enhance flavor, not just to fry. I use our Private Reserve Greek extra virgin olive oil, an exquisite buttery oil (from organically grown and processed Koroneiki olives) with fruity aroma and hints of fresh green herbs.
You’ll notice, I capitalize on the taste and benefits of the oil by adding a finishing drizzle at the very end.Print
- Private Reserve Greek extra virgin olive oil
- 12 oz baby portabello mushrooms, cleaned, trimmed and sliced
- 1.5 lb Brussels sprouts, trimmed and halved
- 1 large red onion, halved and sliced
- 1 tsp garlic powder
- 1/2 tsp cardamom
- 1/2 tsp cinnamon
- 1 to 2 tsp fresh lemon juice
- 1/2 cup dried cranberries
- 1/3 cup roughly chopped hazelnuts
- In a large cast iron skillet like this one, heat 1 tbsp extra virgin olive oil on medium high until shimmering but not smoking. Add mushrooms. Cook, tossing regularly, until browned (about 5 minutes). Season with salt, and transfer the mushrooms to a plate until later.
- Return skillet to stove-top. Add 1/4 cup extra virgin olive oil and heat on medium high. Add Brussels sprouts and onions (if you have to, do this in batches, don’t crowd the pan). Season with garlic powder, cardamom and cinnamon. Cook, turning occasionally, until the sprouts are crisp and golden brown (even charred in some spots). Onions will cook down and caramelize. Season generously with salt.
- Return the mushrooms to the pan to warm up (a couple minutes longer).
- Turn heat off. Add lemon juice and toss. Taste and adjust seasoning to your liking. Add a finishing drizzle of extra virgin olive oil. Toss in the cranberries and hazelnuts.
- Transfer to a serving platter. Enjoy!
- Cooking note: Brussels sprouts (all ingredients for that matter) should be completely dry before frying. Any water clinging to the sprouts will cause the oil to splatter.
- Recommended for this recipe: Our Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives). SAVE! Try our Greek olive oil bundle!
- And from our All-Natural Spice collection: Ground Green Cardamom. SAVE! Try our Mediterranean Spice Essentials Bundle; Or Create your own 6-pack or 3-pack spice bundle!
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