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Crispy Brussels with Plum Vinaigrette

July 31, 2019

Crispy Brussels with Plum Vinaigrette

Crispy Brussels with Plum Vinaigrette

We first had these brussels sprouts at No. 7 Restaurant in Brooklyn and couldn't wait to make our own version. Featuring our Plum + Rose Jam.

Serves 2


1 lb. Brussels sprouts, halved

2 tbsp. white sesame seeds, toasted

1/2 tbsp. Korean chili flakes

1 garlic clove, minced

2 1/2 tbsp. lemon juice

2 1/2 tbsp. white vinegar

1 tbsp. maple syrup

2 tbsp. Plum + Rose Jam

2 tbsp. olive oil

1 tbsp. kosher salt

Enough vegetable oil for frying


1. Toast sesame seeds in a dry pan over medium heat until fragrant. Let cool.

2. Heat oil in a dutch oven to 350 degrees. Fry brussels until brown and crispy, about 3 minutes. Drain on paper towels.

3. Add remaining ingredients to a mason jar and shake until combined.

4. Place brussels in a bowl and toss with vinaigrette just before serving.