Thanksgiving Brussel Sprouts

This year Thanksgiving was in California with my side of the family. My brothers deep fried a turkey, the sides were divine, and my purpose for blogging today is for one of those sides in particular. Sometimes not a very popular side. Brussel Sprouts. My sister-in-law's recipe was divine. She got it from a local restaurant and passed along the recipe.

Thanksgiving Brussel Sprouts
For the Sprouts:
3 lb. fresh brussel sprouts, cut in half
3 cups canola oil

Heat oil to 350 degrees. Very carefully add Brussel sprouts to the oil and fry for 3-4 minutes. You will have to do this in batches most likely. Remove Brussel sprouts and drain. Season with salt and pepper. Place in serving dish and set aside.

Cream Sauce:
4 cups heavy cream
5 oz. goat cheese
1 tsp. liquid smoke
2 Tbsp. cornstarch
2 Tbsp. water

Heat heavy cream over medium high heat. Bring to a boil. Add the goat cheese and stir until well blended. In a separate bowl mix the cornstarch and water together. Once the cream is boiling, drizzle the cornstarch mixture in and continue stirring until the cream mixture thickens. Add the liquid smoke and season with salt and pepper. Drizzle over crispy Brussel sprouts.

Apple Cider Drizzle
4 cups apple cider vinegar
1 cup sugar

Combine the apple cider vinegar and sugar together in a pot. Bring the mixture to a boil and cook until the mixture is thick and syrupy. Cook and drizzle over crispy Brussel sprouts.