Chef Danny Elmaleh’s Brussels Sprouts

January 19, 2015 Updated: July 18, 2015

You can’t go wrong with fried Brussels sprouts leaves, accented with toasted almonds and red chili flakes.

Brussels Sprouts
Chef Danny Elmaleh, Cleo at SLS Las Vegas

Makes 2 servings

  • 3 cups Brussels sprouts leaves
  • 2 tablespoons olive oil
  • 2 tablespoons mini capers
  • 4 teaspoons garlic oil
  • 1 tablespoon red wine vinegar
  • 1/2 tablespoon salt
  • Pinch of chili flakes
  • 2 ounces sliced toasted almonds
  • 4 teaspoons chopped parsley

Fry Brussels sprouts leaves at 300 degrees, once crispy, drain on a towel.

In a mixing bowl, add red wine vinegar, olive oil chili flakes, garlic oil, capers and salt.

Toss the crispy leaves and dressing together.

Add the almonds and parsley.