Recipe: Confit Lemon Brussels Sprouts

Created by the fine folks at Truffles Catering. Trust us, these aren’t the sprouts you grew up with.

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What you’ll need:

  • 1lb brussels sprouts

  • 2 tbsp pine nuts

  • Parmesan cheese

  • Deep fryer

  • Lemon Confit:

    • 2 lemons

    • 1 star anise

    • 2 cloves

    • 2 tbsp sugar

    • 1 tsp salt



  1. Preheat oven to 275 degrees Fahrenheit.

  2. Clean brussels sprouts and cut into tops, 2 or 3 times, depending on size. Don’t cut all the way through.

  3. Soak in ice water until they unfurl - let them rest for approximately two hours. Once they’re nice and puffed out, remove and strain off as much water as possible.

  4. While the sprouts are soaking, make the lemon confit:
    Segment the lemons and save the juice that comes out of them.
    Squeeze the remaining juice out of the lemons and place in small sauce pan with anise, sugar, cloves and salt.
    Dissolve sugar and salt on low heat, then pour over top the lemon segments. Allow to sit for 1 hour.

  5. Pop the pine nuts into the oven and toast pine nuts until light brown.

  6. Deep fry brussels sprouts at 350 degrees Fahrenheit

  7. Place on paper towel and remove excess oil, then season with salt and place in serving bowl.

  8. Rasp as much parmesan as you want on the sprouts, then add lemon confit and its juices, covering the entire dish.

  9. Finish with pine nuts and serve.