Flash Fried Brussel Sprouts with a Sweet Soy Glaze, Fresh Orange Slices and Dried Cranberries

If you have ever been to Sugar Cane Raw Bar and Grill you know they have the best brussel sprouts in town. It is a must over anything else they serve. Owner and Chef Tim Balloo has mastered the brussel sprout. They are perfect. I just added some cranberries because Thanksgiving is this week and I wanted to give it that festive holiday flare. This is a super simple and quick recipe. If you wish, cut the brussel sprouts, peel the oranges and make the sugar/soy drizzle the day before so that the only thing you need to do is to flash fry them 8-10 minutes before serving and toss it all together.

Prep Time: 10 minutes

Cooking Time: 8-10 minutes

Serves: 4

Ingredients:

1 lb. fresh, raw brussel sprouts

1 orange peeled, and cut into sections

1 Tbs dried cranberries

1 cup mild olive oil or neutral oil such as avocado oil

3 teaspoons soy sauce (or coco amino acids if you are gluten free)

3 teaspoons sugar

2 Tbs good balsamic viniagrette

Directions:

Mix the soy sauce with the sugar. Set aside. Rinse, and cut the very end off of the brussel sprouts and then cut them into quarters. Let dry thoroughly before frying.

Heat oil over medium high heat. Add the brussel sprouts. Fry for 8 1/2 -10 minutes. Remove brussel sprouts from oil with a slotted spoon. Drain excess oil on paper towels. If you end up doubling the recipe, make sure to fry the brussel sprouts in two batches as overcrowding will cause them to steam, not fry and be more towards the mushy side instead of a bit crispy. Toss the sprouts with the soy/sugar mixture. Top with orange slices, dried cranberries and drizzle with the balsamic vinegar.

Serve.