It sounds weird but roasted Brussels sprouts with lavender is to die for. I tried it at Elms in New Canaan and fall in love with the dish. I usually roast Brussels sprouts in the oven using about a tablespoon of oil, which keeps it healthy, but when you fry them in the oil, it becomes very crunchy and delicious. Since I’m not a big fan of frying food, I don’t make this dish very often, though you can roast them in the oven and still add lavender. It won’t be as crunchy, but will still taste good.
- 1 pound Brussels sprouts, top leaves removed and halved
- 1 tsp. lavender
- 1 cup oil
- Pinch of salt and black pepper
- Heat the oil in a deep pan and carefully put Brussels sprouts in it. Don’t overload the pan, fry in batches if necessary. It’ll start splashing, so if you have a grease splatter screen it will come handy.
- Keep the heat on medium heat. Loose leaves cook faster, using a slotted spoon, remove them from the pan on the paper towel to drain the excess oil.
- After you remove all the Brussels sprouts, move them into the bowl, sprinkle salt, pepper and lavender and shake the bowl.
- It’s a great appetizer or a side dish.