Café Josie Fried Brussels Sprouts

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Café Josie Fried Brussels Sprouts

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Brussels Sprouts with rum soaked cherries, candied pecans and a Dijon rum glaze from Café Josie!


Rum Soaked Cherries:
  • 1/4c  dried cherries
  • 2T  rum

Rum Glaze:
  • 2c  sugar
  • 1/2c  corn syrup
  • 1/4c  Dijon mustard
  • 1/2c  rum
  • 1/2t  ground allspice
  • 1/2t  ground nutmeg
  • 1/2t  salt

Recipe Info

For the Rum Soaked Cherries:
  1. Combine and let macerate overnight.

For the Rum Glaze:
  1. Combine first 3 ingredients and bring to boil. Away from heat source add last of the ingredients and cook over very low heat for 15 minutes. Let cool. While sauce is cooling, prep the Brussels sprouts by trimming any ends off and then quartering them. Deep fry at 375 degrees until very dark brown and crispy. When finished, drizzle plenty of the glaze over the sprouts and sprinkle the cherries over the top.

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