Pairing & Recipe: Brussels Sprouts with Basil Aioli
We at Standing Stone are collectively in love with our tasty, crisp, satisfying Deep Fried Brussels Sprouts. We’re pretty certain this is the best way to get one of your daily servings of greens. Sure, they’re cooked in oil, sprinkled with salt, and served with an herbed mayo – shouldn’t more veggies get this kind of preferential treatment? These baby cabbages are a perfect snack to share with friends, and a pint of Milk & Honey Ale pairs perfectly with the toasted, crunchy leaves.
We’ve received numerous emails asking for our Deep Fried Brussels Sprouts recipe, so we thought we’d put it up on News On Tap for the world to see. It’s simple and requires few ingredients, and is sure to impress even the picky eaters at your holiday dinner party.
Deep Fried Brussels Sprouts with Basil Aioli
As many Brussels Sprouts as you like!
1 TBLS Pesto
16 oz Mayonnaise
2 TBLS + 1 tsp Extra Virgin Olive Oil
1 tsp Minced Garlic
1/2 tsp Salt
1/2 tsp Pepper
For the Brussels Sprouts, simply deep fry completely submerged at 325 degrees, using something to keep them under so they don’t splatter (very important)! Better to use a deep pan than a shallow one, a lot of oil, and a wire basket to push down. Once the outside leaves are crispy and dark brown, remove and toss with a sprinkle of salt.
Incorporate the remaining ingredients in a mixing bowl and serve for dipping, preferably alongside your favorite craft beer. Voila!
These Brussels Sprouts make a great snack, or side dish to accompany a grilled steak. At the brewpub, we feature them with charbroiled cuts of beef from Standing Stone’s One Mile Farm and a big ole’ scoop of garlicky mashed potatoes.
Let us know what other ideas you have for dipping sauces, or if you have a favorite beer or wine in mind for pairing. You could host your own pairing at home and try this dish with several beers to pick your own favorite. Anything with roasted aromas, a medium body, or a little sweetness would make it onto our list. Enjoy!