The vegetable of children’s nightmares is growing swiftly at restaurants as consumers opt for a healthy option with, perhaps, a not-so-healthy preparation. But fried Brussels sprouts give the little cabbages a welcome texture, and combined with acid from vinegar or a squeeze of citrus — or even an indulgent addition like an aioli or bacon — can elevate a healthy side to a craveable menu treat.
Market research firm Datassential reports that 76% of the population is familiar with fried Brussels sprouts but only 45% have tried them, with awareness highest among Asian, white consumers and Boomers.
Click through the gallery and watch this video to learn more about the Flavor of the Week and see how one restaurant is using fried Brussels sprouts on its menu.
