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Crispy Brussels Sprouts with Butter Balls Recipe

I never really ate brussels sprouts growing up but lately I've become a big fan. One of the most tasty ways to cook them is with bacon and blue cheese. The tang from the cheese and the smoke from the bacon really complement each other and bring out all the flavors from the brussels sprouts.

To make that recipe fancier, I'm deep frying the brussels sprouts to ensure they're super-crispy all over, then topping them with a bacon baton, some blue cheese, and a brown butter ball.

Brussels sprouts deep fried

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the crispy brussels sprouts with butter balls recipe you can check out the following.

If you like this recipe you can get it and more than 100 other recipes that will help you create remarkable cocktails, hors d'oeuvres and small plates that will amaze your friends. It's all in my book Modernist Cooking Made Easy: Party Foods - Get Your Copy Today!

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

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Crispy Brussels Sprouts with Butter Balls Recipe

  • Published: March 23, 2015
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 1 Hour
  • Makes: 7 to 15 servings

Crispy Brussels Sprouts with Butter Balls Ingredients

For the Browned Butter Balls

200g butter
60-100g maltodextrin, 30-50%

For the Bacon Batons

225g bacon, julienned

For the Brussels Sprouts

240g brussels sprouts, trimmed and cut in half
Oil
Salt and pepper

To Assemble

Blue cheese

Crispy Brussels Sprouts with Butter Balls Instructions

For the Browned Butter Balls

Place a pot over medium heat. Place the butter in the pot and lightly whisk it as it melts. The butter will begin to foam. As the foam settles, the milk solids will start to brown. Once the butter begins to brown and smell nutty, remove it from the heat. The butter can very quickly go from browned to burned so keep an eye on it.

Once the butter has cooled slightly, slowly whisk or stir in the maltodextrin until it forms a thick paste that you can easily form into balls. I usually start mixing with a whisk and end with a fork.

Form the butter paste into small balls about 12mm (0.5") in diameter. Once made, the butter balls can stay in the fridge for several days.

For the Bacon Batons

Place the bacon in a pan over medium heat and cook until the fat is rendered and the bacon is crispy. Remove the bacon and reserve for garnish, reserve the bacon fat for another use.

For the Brussels Sprouts

Fill a pot of oil one third to half way full with oil then heat it to 176°C (350°F). Set up a plate with paper towels on it or a cooling rack over a baking sheet.

Add the brussels sprouts to the hot oil, working in batches if necessary to prevent overcrowding. Cook them until golden brown, 2 to 4 minutes. Remove from the heat and place on the cooling rack. Sprinkle with salt and pepper.

To Assemble

Place a brussels sprout on a plate with the cut side up. Add a bacon baton, a piece of blue cheese, and a browned butter ball to the brussels sprouts then serve.

Want a Create More Great Dishes?

If you like this recipe you can get it and more than 100 other recipes that will help you create remarkable cocktails, hors d'oeuvres and small plates that will amaze your friends. It's all in my book Modernist Cooking Made Easy: Party Foods! Get your copy today
and get ready to amaze your friends!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
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Crispy Brussels Sprouts with Butter Balls Recipe

PT120M Ingredients: 200g butter 60-100g maltodextrin 30-50% 225g bacon julienned 240g brussels sprouts trimmed and cut in half Oil Salt and pepper To Assemble Blue cheese