Brussels sprouts have familial ties with collard greens, broccoli, kale, and kohlrabi, so it’s no wonder they’re in peak season at the same time. Chock full of vitamin C, fiber, and nutrients, even the syrup-dressed styles are good for you. Since the crispy, sweet globes are a stand-out side at Smoke Ring in Castleberry Hill, we asked chef Jordan Wakefield for the how-to.
The recipe is simple and quick and uses common pantry ingredients. Start with a stalk or pound of Brussels sprouts. Whether you buy a sleigh-bell-style stalk of sprouts or already picked pieces, look for vibrant green leaves with little-to-no yellowing. In a small bowl, mix 1/4 cup maple syrup and 1/4 teaspoons each of salt and pepper with 2 tablespoons of Jack Daniels. Heat one to two inches of hot oil in a skillet until it shimmers. Meanwhile, slice the sprouts in half lengthwise. Don’t bother with cleaning, peeling, or chopping the ends off, Wakefield says. Next, drop the sprouts into the hot oil and flash fry for 30 seconds (at most). Remove them from the oil with a slotted spoon, drain the sprouts, and toss in the syrup mixture. Serve immediately.