There are so many amazing restaurants in Portland. Living here is a foodie’s dream.
We recently tried Lardo (a food cart turned restaurant), which has become quite famous for its coma-inducing sandwiches. However, after sampling a few items all I could think about was recreating their crispy fried Brussels sprouts.
They’re perfectly tender with a crisp bite, and are tossed in a creamy, bright-orange “mustard” sauce that’s amazing. It’s quite possibly what dreams are made of.
For the sauce I went for spicy with loads of Sriracha. I also think these would also be amazing with a creamy sweet “honey mustard” sauce, which you can adapt from this dressing recipe if you’d rather. Either way, the sprouts are where it’s at.
I’m calling these sprouts “Faux Fried” because they’re flash “fried” or sautéed in a very hot skillet to give them that crispy outer edge and tender center.
The beauty of this over roasting? No preheating required, and the whole recipe comes together in about 20 minutes, start to finish. Also? Just 10 ingredients including the sauce.
I’m absolutely smitten with these guys. They’re
Tender on the inside
Dunked in creamy sriracha aioli
& Seriously dreamy
These would make the perfect healthier appetizer or side dish for any weeknight meal, or to bust out when you want to impress friends.
I made a big batch and enjoyed leftovers reheated for lunch and alongside breakfast! The dipping sauce is certainly optional, but in my opinion, the sauce takes them to the next level.
If you try this recipe, let us know! Leave a comment, rate it, or take a picture and tag it #minimalistbaker on Instagram. We love seeing what you come up with. Cheers!
- 1 pound Brussels sprouts, rinsed and thoroughly dried
- 3-4 Tbsp avocado, refined coconut or olive oil (any oil with high smoke point - check bottle)
- 1 tsp sea salt + 1/2 tsp black pepper
- 5 cloves garlic, minced
- 3/4 cup your favorite hummus*
- 1 Tbsp sriracha (or sub hot sauce)
- 1/2 a lemon, juiced
- pinch each sea salt + garlic powder
- 1 tsp smoked paprika (or regular)
- 1-2 tsp maple syrup (or sweetener of choice)
- 1 tsp apple cider vinegar
- Vegan Parmesan Cheese
- Fresh herbs (cilantro, parsley, scallions)
- Preheat a large skillet to medium high heat and cut any larger Brussels sprouts in half.
- Add to a mixing bowl and toss with a generous amount of oil and season generously with salt and pepper.
- Once the pan is hot, add a bit more oil to the pan and only as many sprouts as will fit without crowding the pan.
- Cover and cook for 1 minute, then use tongs to toss and turn over halved sprouts to cook both sides evenly. Cover once more and cook for another 1-2 minutes.
- Shake the pan once more to toss the sprouts and then cover for another 30 seconds.
- Remove from heat and immediately add back to the (empty) mixing bowl. Top with minced garlic and season again with salt and pepper. Continue cooking other batches until all of the sprouts are sautéed.
- To serve, sprinkle with vegan parmesan cheese, herbs of choice, and serve with Sriracha aioli or preferred dipping sauce. These would also be delicious with a honey mustard sauce like this one (just leave it thicker for dipping).
- Leftovers keep well in the fridge for a few days, though best when fresh. Reheat in a skillet or (gasp) the microwave.
*Instead of hummus, you could also sub vegan or regular mayonnaise. I just preferred the taste of hummus.