Fried Brussels Sprouts with Creamy Mustard and Cider Dressing
- 2/3 cup creme fraiche
- 1/3 cup whole-grain mustard
- 2 tablespoons cider vinegar
- 1 tablespoon honey
- Kosher salt and freshly cracked black pepper
- 1/2 cup canola oil
- 4 cups sliced Brussels sprouts (quartered or cut into sixths, depending on size)
In a small mixing bowl, whisk together the creme fraiche, mustard, vinegar and honey. Season with salt and pepper and set aside.
In a straight-sided shallow saute pan, heat the canola oil over medium-high heat. Add the Brussels sprouts; they should begin to sizzle and fry immediately. Continue to cook, rotating the Brussels sprouts on all sides, until crispy, about 5 minutes.
Drain the Brussels sprouts and toss in enough vinaigrette to dress them. Season with salt and pepper and serve.