Crisp Brussel Sprouts with Lentils
This evening for dinner we had lamb and brussel sprouts. My nephew, who is eight, did nothing to hide his dislike for the vegetable. His parents asked him to keep an open mind and despite his protests, insisted that he at the very least, have a little taste before saying he didn’t like brussel sprouts. So he found a little leaf and took a bite and declared that he didn’t like it.
“That little piece you ate was a mint leaf.” She said, and urged him to try again. So he found some of the little cabbage and maintained that he STILL didn’t like them.
Even if I had prepared the brussel sprouts, I have to admit I couldn’t blame him. I remember as an eight year old, I had my own biases against certain vegetables. I despised eggplants and okra. I thought that they were specially created as punishment for naughty kids. I still remember my parents saying I couldn’t leave the table until all the vegetables on my plate were finished. They said to think of all the “starving children”. In my naiveté, I thought, “Well, if there are so many starving children, take the vegetables on my plate and feed it to them!”.
I know there are many who have an aversion to brussel sprouts. But this dish from Porteno Restaurant is delicious. Deep fried brussel sprouts served with lentils and sprigs of mint and dressed with a sticky vincotto dressing – it’s enough to convert anybody (that is, of course, except my nephew).
Porteno’s Crispy Brussel Sprouts with Lentils
serves 10
- 150 grams small green lentils
- vegetable oil for deep frying
- 2 kilos brussel sprouts, trimmed and halved
- 1 1/2 cups mint, loosely packed, chopped
- 100 ml extra virgin olive oil
- 50 ml fig vincotto
- 1 tablespoon Dijon (or Hot) mustard
- salt
- Place the lentils in a pot and cover with water. Bring to a boil and cook until just tender, around 20 minutes. Drain and set aside.
- Deep fry the brussel sprouts, around 4 to 5 minutes until the edges crisp and turn golden brown. Drain on absorbent paper. Season with some salt.
- Mix the olive oil, fig vincotto, mustard and a little more salt to taste.
- To serve, place the brussel sprouts in a large bowl, add the lentils, toss with the chopped mint and dressing.
Trissalicious 
Yum! I’d never think to deep fry these babies! Thanks for sharing the recipe!
YUMMMM! I remember being like your nephew too, but thank God I grew out of it! Brussel sprouts are one of my favorite vegetables and this looks like a wonderful way to enjoy them.
I recently had lentils that weren’t part of a saucy curry for the first time. I loved the way they tasted almost nutty and had a similar texture. I bet they’re incredible the way they’re incorporated into this dish.
I’ve heard good things about these babies. Yours looks amazing 🙂
I have tried so hard with Brussel Sprouts and I just cant stand them. I have eaten a little bit of Porteno’s Brussel Sprouts and I must admit it nearly converted me. NEARLY. I hope one day my pallet agrees to like these nasty little sprouts. The dish looks amazing Trissa. As always.
Really unusual, Trissa. I love them roasted in the oven, never thought to deep fry them. In combo with lentils, I’d love this for dinner.
at least he tried!!!! 🙂
Well i love brussel sprouts but you cant really go wrong with anything deep fried can yo?. Perhaps if all of our parents had deep fried vegetables we would have eaten them and spent less time in solitude at the table
Enjoyed this dish last night! Super delicious! I guess it’s hard not to like anything that is deep fried to perfection… Unless ur a little boy who hates Brussels sprouts ofcourse. Tris, let’s see how ur suggestion of a chocolate covered version works 🙂
I’ve not yet read a recipe of yours that I didn’t love…this looks so so good. Crispy brussels sprouts are a complete revelation. Love 🙂
Yummy!
Loved it.
I hated, but now love the Brussels sprouts. Just give him time. The fig vincotto sounds marvelous for a dressing for this lovely dish.
These look amazing Trissa! I think everyone will be deep-frying these babies a la Porteno-style this winter – which actually feels like it has started already!
you’ve done a great job cooking this dish. looks yummy. a much tastier way to eat brussel sprouts that’s for sure. i used to hate eating them when i was younger too.