Brandon Kealoha: Getting indulgent with Brussels sprouts

  • Discuss Comment, Blog about
  • Print Friendly and PDF

I was trying to figure out a new way to implement brussels sprouts on the appetizer menu. I wanted something indulgent, even though it’s a VEGETABLE! Did we ever think brussels sprouts would become so popular? This is a recipe I came up with.


Brussels sprouts


Balsamic glaze

Grated parmesan Reggiano



Deep fryer:

A couple handfuls of brussels sprouts cut in half (I prefer vegetable oil). Drop them into the oil for 2-3 minutes with a handful of diced pancetta.

I then pull them out and season them with salt and pepper. Top with balsamic glaze and freshly grated parmesan Reggiano. It’s just that simple.

Air fryer:

Toss them in the vegetable oil and cook at 375 degrees for 3-5 minutes or until tender a golden-brown color and crispy pancetta. Pull them out, toss with salt and pepper, then top with the balsamic glaze and the grated parmesan Reggiano.

Brandon Kealoha is executive chef and general manager of J’s Bistro in Dayton. 


Use the comment form below to begin a discussion about this content.

Sign in to comment