It is important to surround yourself with people who eat the same way you do, which is one of the reasons I love going to a restaurant with my friend Corry. After opening restaurants for godknowshowlong, Corry has rightly learned that the best way to get to know a menu is to order it all, an approach that I appreciate. Every time I’m at a restaurant that offers multiple vegetarian options, whether it be appetizers, entrees or sides, I want to sample as much as fiscally possible. Restaurants usually rely on decadent meat dishes, but if they can use kale in a new way or make me crave your quinoa, it shows that they think about every detail of what they’re offering. A prime example was our meal at Hundred Acres on Monday. We ordered nearly every veggie-friendly dish they had, and they did it all well. This dish is inspired by my favorite…

Ingredients

– 2 cups Brussels Sprouts, trimmed and cut in half (save the leaves that fall off – they get crispy and delicious!)
– 1-2 Tbsp Extra Virgin Olive Oil
– 3 Tsp Smoked Paprika
– 2 Tsp Garlic Powder
– Salt to taste
– 2-3 Tbsp Frying Oil (I used Canola)

Preheat oven to 350. Toss brussels sprouts in olive oil in a baking pan and season with salt. Roast on the bottom rack of the oven until al dente (about 15-20 mins depending on your oven). Mix together the paprika, garlic powder and some salt. In a pan, heat up frying oil until about 375 degrees (I just tested a couple of leaves once I thought it was hot enough). Add roasted Brussels Sprouts and begin to fry. Once they begin to brown, sprinkle with paprika mix and turn to get all sides. Once nicely browned, remove sprouts from pan and drain on a paper town or brown paper bag. Season to taste with salt. Serve hot.