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Fried Brussels Sprouts with Shallots, Honey, and Balsamic Vinegar

kept bymlehet
recipe bySerious Eats

3 tablespoons honey
1 tablespoon balsamic vinegar
1/4 cup minced fresh parsley leaves
3 quarts vegetable, canola, or peanut oil
3 pounds brussels sprouts, stems trimmed, outer leaves removed, split in half
3 medium shallots, thinly sliced (about 1 cup)
Kosher salt and freshly ground black pepper



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