There is one day that is ours. Thanksgiving Day is the one day that is purely American.

Fried Brussels Sprouts – Cavolini Di Bruxelles by Chef Elise Wiggens
Panzano restaurant, Denver

This was a fantastic side dish that I made the other night and it is now in the keeper folder for anytime.  Just a little bit different and if all the ingredients are prepared ahead of time the sprouts would be nice for a holiday dinner since the cooking time is so short. 

The copy of the recipe from my book had a salt error in it and the online version said “pinch of salt so start with a pinch and taste once you have tossed all of the ingredients together.  So with the chef’s permission find the recipe below.   

Sorry we gobbled up the sprouts before I could get a photograph so my beautiful maple glazed Cornish hen is the headliner to the sprouts dish (originally a recipe for turkey can’t remember where I got it, but the glaze has horseradish and Dijon mustard with a little smoked paprika).

Ingredients and Instructions:

4 cups fresh Brussels sprouts, cut off the core ends of the sprouts and quarter and set aside

1 tablespoon fresh rosemary finely chopped, 1/2 -1 teaspoon coarse seas salt, and combine set aside.

2 cups unfiltered apple cider, 1 cup brown sugar, medium low simmer and reduce by one half.

The Brussels sprouts should be very dry.  Prepare frying oil over medium-high heat (375°) and add the sprouts to the oil.  Do not let the oil temperature drop below350°.  Sprouts should be completely submerged.  Fry for about 45 seconds until golden brown.  Remove from oil and drain well…I drained them in a colander lined with paper towels. 

1 cup shelled pistachios, roughly chopped and combine with the rosemary sea salt, pistachios in a large mixing bowl.  Put the drained sprouts in the bowl and toss. 

1 Granny Smith apple, julienned or grated over the top of the sprouts.

Happy Thanksgiving everyone…