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.

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

Because they use modernist ingredients, these amounts are given in metric by weight. For more information on how to measure modernist ingredients check out this article.

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
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 0.5" (12mm) 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 350°F (176°C). 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.

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
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