Brussel sprouts with banana may sound like I’ve lost my mind but it is surprisingly good. This genius idea was made famous from 3 star Michelin chef Tim Raue of Berlin in which he describes accidentally mixing the two flavours together while running through the dessert and hot sections of his restaurant.
His recipe also calls for fresh kaffir limes but that is just not realistic where I live. If you do manage to find fresh kaffir limes then definitely buy them because they are insanely good.
I love fried brussel sprouts and thought I would make something with these flavours that I could easily make at home.
The addition of lime brings a crucial freshness to the dish.
Brussels and banana
- Roasting tray
- Parchment paper
- 50 ml peanut oil or high smoke-point oil such as canola oil
- 1/2 kg brussel sprouts
- 2 whole bananas
- 1 whole lime if you can find fresh kaffir limes, that is ideal!
- Heat the oven to 410F/210C full convection.
- With a small pairing knife remove the small stem (careful not to go too far or all the leaves will fall off) and then cut in half. Save the brussel leaves that fall off for something later if you want. Make sure the brussel sprouts are dry.
- Zest the lime, and juice it. Keep this together in a small bowl
- Peel and cut the two bananas into small pieces and set aside.
- Get a big frying pan going on high heat. Add the peanut oil and wait until it is almost smoking. Add the brussel sprouts all at once and quickly turn them on the flat side. *Be careful whenever adding anything that contains water to hot oil.
- Continue to fry the sprouts until nicely golden on the bottom. You may need to add more oil so they fry evenly. Season heavily in the pan.
- Once the sprouts are nicely coloured, remove them from the pan and put them onto a sheet tray and in the oven right away. Roast for about 5-10 minutes until they are tender.
- When they are hot out of the oven add the bananas, lime zest and juice and mix together in a bowl or on the tray. Check the seasoning. Serve.