Roasted Brussels Sprouts with Lavender

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


  1. 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.
  2. 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.
  3. After you remove all the Brussels sprouts, move them into the bowl, sprinkle salt, pepper and lavender and shake the bowl.
  4. It’s a great appetizer  or a side dish.

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Roasted Brussels Sprouts with Lavender
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