Fried Brussel Sprouts with Chipotle Ranch Dressing is the perfect combination bringing together spicy to the crispy Sprouts.
Over the summer, as you know, I took a couple of trips. Each destination (here and here) gave me inspiration for new recipes. There are so many recipes I want to recreate now from all the great places I ate at on each trip. I’m starting with these Fried Brussel Sprouts with a Chipotle Ranch Dressing.
For the past few years, my favorite vegetable has been Brussel Sprouts. Like I can’t get enough of them and they find their way into my grocery cart every single time. I don’t know what it is about them but they call to me. Usually I eat them roasted or sautéed. I’ve only eaten them fried a couple of times before so I forgot how much I liked them that way.
While in Minneapolis, I went to The Butcher and the Boar off the recommendation of my house host. Of course I checked out the menu prior to arriving and knew I would be ordering their fried Brussel Sprouts. I could smell them before they even got to the table so I was super excited to try them.
I’ve recreated them here with a few tweaks. The restaurants version had a buffalo style sauce directly on the Sprouts and served a ranch type dressing to go with them. I can only take so much heat so I put my heat in the sauce so the Sprouts stayed crispy and each bite I was able to determine the level of heat I wanted.
This Chipotle Ranch dressing was so delicious and will be a go to sauce for so many things now.
Fried Brussel Sprouts and Chipotle Ranch Dressing
Fried Brussel Sprouts with Chipotle Ranch Dressing is the perfect combination bringing together spicy to the crispy Sprouts.
4 minPrep Time
10 minCook Time
14 minTotal Time
Save RecipeIngredients
- Brussel Sprouts, ends cut off and cut in half
- Canola Oil
- Salt, to taste
- Chipotle Ranch Dressing
- 1/4 c mayonnaise
- 1/4 c sour cream
- 1 Tbsp milk
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
- 1 tsp lemon juice
- 1-2 Tbsp Chipotle peppers in adobo sauce
Instructions
- To make the Dressing, combine all the ingredients and mix together. Smush the peppers until they get to the consistency you like. Place in a small bowl, cover with Saran Wrap and place in the refrigerator while you fry the Sprouts.
- Using a large cast iron pan, place about one inch of oil in the pan. Heat over medium high heat until oil reaches 35 degrees.
- Carefully start frying the Sprouts in batches. Place a guard over the pan so the oil doesn't splatter all over you. They sprouts fry up very quickly. Turn to ensure both sides get fried.
- Take out Sprouts and place on a paper towel covered plate to drain. Season with salt.
- Serve with Chipotle Ranch Dressing.
Notes
The amount of Brussel Sprouts used is dependent on how many people you want to serve.
This is a splatter guard similar to the one I have. (link is an affiliate link meaning if you purchase this product from the link, Amazon will give me a few pennies at no cost to you – a commission of sorts.
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