Fried Brussel Sprouts with Whipped Goat Cheese

Full disclosure, I'm not the biggest fan of Thanksgiving (I know, blasphemy for a foodie) but I didn't grow up with the holiday so I don't have any childhood memories of mountains of mashed potatoes or stuffing my face with three kinds of pie. It all seems kind of strange to me, like a plate of turkey with a lot of mushy baby food (sorry don't hate me). 

The problem might be that the British have a tradition of eating a roast every Sunday. Yeah, you heard me, we make an epic roast every single week with roasted potatoes, Yorkshire pudding, and sausage stuffing. So Thanksgiving has a uncanny valley feel for me, it's really close to something I know and love but not quite the same... Fortunately, there's one thing that's the same on both side of the Atlantic - brussel sprouts!

I know brussel sprouts aren't the most traditional Thanksgiving side but they've definitely been around more in recent years and they're super delicious, especially if you fry them and dress them in a honey balsamic vinaigrette. And, no, I won't apologies for using goat cheese in everything. Goat cheese is the best and everyone should eat it with everything. 

This dish is pretty bare bones, but feel free to add hazelnuts? pancetta? breadcrumbs? more cheese? all of the above?  

Also **safety warning** the oil spits a little, fry 'em gently and stand back! 


Wash, trim, and half the brussel sprouts. Heat a thin layer of oil in a frying pan. On a low-medium heat, fry the sprouts in batches (usually 10 - 15 halves at a time). Fry until golden brown and crispy, approx. 1 - 2 mins per side. Remove from heat and place on a paper towel. 

Mix together balsamic and honey (add a pinch of salt and pepper). Toss the fried spouts in the dressing and add salt and pepper to taste. 

Spread goat cheese on the serving dish and pile sprouts on top.  


brussel sprouts

whipped goat cheese

1 tbsp honey 

1 tbsp balsamic vinegar

canola oil (for frying)

salt & pepper 

Taste test!

Taste test!