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Fried Brussels Sprouts with Cider Vinaigrette and Bacon Crumbs

Tieghan, Half Baked Harvest
  • 40 minutes
  • Serves 4

INGREDIENTS

1 serving

avocado oil

1 lb

brussels sprouts

1 serving

flaky sea salt

1/4 cup

extra virgin olive oil

2 tbsp

apple cider vinegar

3 tbsp

honey

1 tbsp

fig preserves

1 medium

shallot

1 tbsp

thyme leaves

1 tsp

orange zest

1 serving

kosher salt and pepper

1 pinch

pepper flakes

1 cup

torn sourdough bread

1/4 cup

hazelnuts

4 slices

bacon

1/2 cup

manchego cheese