Chef Danny Elmaleh’s Brussels Sprouts

You can’t go wrong with fried Brussels sprouts leaves, accented with toasted almonds and red chili flakes.
Chef Danny Elmaleh’s Brussels Sprouts
Brussels Sprouts. (SBE)
1/19/2015
Updated:
7/18/2015

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.

Related Topics