Steve Leon from The Cheesecake Factory shares the recipe for a Thanksgiving side dish.
Crispy Brussels Sprouts
6 oz. Brussels Sprouts, washed and drained well
1 oz. Brussels Sprouts Leaves
Pinch Coarse Salt
1 slice Bacon, cooked crisp, chopped
1 oz. Maple-Butter Glaze* (can buy in stores. or make at home)
Carefully remove some of the whole outer leaves from the Brussels sprouts and set aside.
Cut the Brussels sprouts into quarters and fry them until completely cooked, hot throughout and slightly crispy. Remove from the frying oil and allow to drain on paper towels.
Fry the Brussels sprout leaves until crispy. Remove from the frying oil and allow to drain on paper towels. Sprinkle a little coarse salt over the crispy leaves.
Place the quartered Brussels sprouts into a mixing bowl. Add the chopped bacon into the bowl. Drizzle the Maple Butter Glaze evenly over the ingredients and gently toss together. Place onto a serving plate or into a bowl.
Gently mound the crispy Brussels sprout leaves on top of the quartered Brussels sprouts.
1/2 cup pure maple syrup
2 tablespoons butter
1 tablespoon milk
1 teaspoon vanilla extract
1 cup powdered sugar
Bring maple syrup, butter, and milk to a boil in a small saucepan over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from heat; whisk in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to thicken and cool slightly.