Low Sodium Crispy Fried Brussels Sprouts
Elevate your side dish game with this irresistible recipe for *Low Sodium Crispy Fried Brussels Sprouts!* Perfectly pan-fried to achieve a crispy, golden brown exterior, these Brussels sprouts are coated in a light cornstarch slurry for added crunch without excess sodium. A vibrant glaze of garlic, lemon juice, apple cider vinegar, honey, and smoked paprika infuses the sprouts with a tangy, slightly sweet, and smoky depth of flavor. Ready in just 35 minutes, this healthier, low-sodium twist on classic fried sprouts is an ideal accompaniment to any meal—or enjoy them as a flavorful snack. Packed with fresh, nutrient-rich ingredients, this recipe delivers on taste and texture while embracing a mindful approach to seasoning.
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 2 tablespoons Olive oil
- 2 cloves Fresh garlic, minced
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Honey
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika
- 1 tablespoon Cornstarch
- 1 tablespoon Water
- 1 medium Lemon, juiced
Instructions
Begin by washing the Brussels sprouts thoroughly. Trim the ends and remove any yellow or damaged leaves. Cut each sprout in half lengthwise.
In a large bowl, toss the halved Brussels sprouts with 1 tablespoon of olive oil, ensuring they are well-coated.
In a small bowl, mix the cornstarch with the water to create a slurry. Drizzle the slurry over the Brussels sprouts and toss again to coat evenly.
Preheat a large frying pan over medium heat and add the remaining 1 tablespoon of olive oil.
Once the oil is hot, add the Brussels sprouts to the pan in a single layer, cut side down. Cook without stirring for about 10 minutes, until the bottoms are golden brown and crispy.
While the sprouts are cooking, in a small bowl whisk together the minced garlic, apple cider vinegar, honey, black pepper, smoked paprika, and the juice of the lemon.
After the sprouts are browned, carefully toss them in the frying pan and continue cooking for an additional 5 minutes until they are tender-crisp.
Pour the garlic-vinegar mixture over the Brussels sprouts and stir to combine, cooking for another 2-3 minutes to allow the flavors to meld and the sprouts to caramelize slightly.
Remove from heat and serve immediately. Enjoy your crispy low sodium Brussels sprouts as a delightful and healthy dish!
Nutrition Facts
Calories |
581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 97 mg | 4% | |
| Total Carbohydrate | 73.1 g | 27% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 30.8 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 122 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
