Brussels Sprouts with Panko
Brussels Sprouts with Panko is a flavorful Middle Eastern Middle Eastern Recipes dish prepared with quality ingredients. Pour 1/4 to 1/2 inch corn oil in a large skillet and place over a high heat until hot.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPour 1/4 to 1/2 inch corn oil in a large skillet and place over a high heat until hot.
To test the temperature, slip half a Brussels sprout into the pan; if it makes a popping sound, the oil is hot enough.
Working in batches, fry the Brussels sprouts, turning occasionally, until they are browned all over, 2 to 3 minutes.
Using a slotted spoon, transfer the sprouts to a paper towel-lined plate to drain.
Meanwhile, whisk together the Thick Tahini Sauce , yogurt and pomegranate molasses in a medium bowl.
In a small skillet, heat the olive oil over medium-high until hot.
Add the garlic and saute until fragrant, about 1 minute.
Add the panko and stir constantly until the crumbs are golden brown, about 2 minutes.
Stir in the salt and remove the breadcrumbs from the heat.
Transfer to a paper towel-lined plate to cool.
Place the Brussels sprouts in a serving dish, drizzle with the sauce and top with the panko crumbs.
Serve immediately.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.