Common Bond's Crispy Sprouts combine Brussels sprouts, pancetta and caramelized onions to make a delicious side, snack or even a whole meal when paired with a fried egg on top.
These Crispy Sprouts from Chef Matt Baum at Common Bond Café and Bakery are included in Houston Cooks: Recipes from the City’s Favorite Restaurants and Chefs by Francine Spiering.
Caramelized Onions, ingredients:
1 tablespoon canola oil
1 red onion, thinly sliced
¼ cup packed light brown sugar
1 tablespoon balsamic vinegar
1 teaspoon black pepper
½ teaspoon salt
Brussels Sprouts, ingredients:
Vegetable oil, for deep-frying
4 cups Brussels sprouts, halved
1 tablespoon olive oil
¼ cup diced pancetta
½ cup Caramelized Onions (see recipe)
Salt and black pepper
1 tablespoon honey
Caramelized Onions, recipe directions:
Heat oil in a large frying pan over medium heat. Add onion and saute for 10 minutes or until softened and beginning to caramelize. Stir in sugar, vinegar, pepper, and salt and cook for another 10 minutes or until syrupy.
Remove from heat and let cool. (Any leftovers can be stored in an airtight container in the refrigerator for up to 1 week – these onions are a great addition to a roast beef sandwich.)
Brussels Sprouts, recipe directions:
Heat vegetable oil in a deep fryer or deep saucepan to a temperature of 350 degrees. Carefully lower Brussels sprouts into the oil and deep-fry for 2 minutes or until crisp on the outside and a little hard still on the inside (the sprouts will cook some more when tossed with the caramelized onions). Using a slotted spoon, transfer Brussels sprouts to a paper towel-lined bowl to drain.
Heat olive oil in a large frying pan over high heat. Add pancetta and fry for 1 minute or until crisp. Reduce heat to medium-high, add Brussels sprouts and saute for 2 minutes. Add caramelized onions and toss for 1 to 2 minutes. Season with salt and pepper.
Transfer to a serving bowl, drizzle honey over the top and serve immediately.