Fried Brussels Sprouts with Walnuts and Capers
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- Recipe categories: Vegetables, Brussels Sprout,
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Average Rating:
Total Reviews: 37
Showing 11-20 of 37
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By ya_chiou
Cleveland, OH
on December 04, 2010
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My husband and I went to Lolita with friends last night. I heard too much about this Fried Brussels Sprouts before, and finally got to try it. It was AMAZING.... Michael Symon, Thank you for this wonderful dish. I am going to try this recipe at home for the holiday dinner.
By claudettesmith
chicago il
on November 29, 2010
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I made these for Thanksgiving and they were the bomb! Family loved them! My first time cooking them period and surely will not be the last time. Next time I will try them roasted!
By tallaint
on November 25, 2010
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My husband and I never never consider eating brussel sprouts. However, this recipe intrigued us. We made them for our thanksgiving green since we were doing all new items for this year.
WOW! WOW! We both had seconds and we are just speachless--they are just sooooooooo good!
By mjw3
on November 25, 2010
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I was expecting this preparation to be excellent based on the reputation of Chef Symon and the glowing reviews here, but it actually exceeded my expectations. Thank you for sharing this.
By t.hurd_10679950
Newmarket, NH
on November 25, 2010
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I've made this recipe several times and I LOVE it everytime! This is one of my favorite recipes EVER! I make these for parties, holidays, or just for a big bowl of sprouts for a dinner for one when my husband is working. I tried deep frying the first time I tried this recipe, but thought it made the dish too greasy and I've been roasting them ever since. They are every bit as delicious roasted!
By tegdirb
Strongsville
on November 23, 2010
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To roast them, I just toss them in olive oil, salt and pepper and roast at 400 until they get really browned and crispy. I toss them in the vinaigrette afterwards. Hope that helps!
By jhallam83
Delaware, OH
on November 16, 2010
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For those of you who roasted them did you roast the sprouts alone and then add the vinaigrette or did you roast them all together? What was your roast time and temp?
By SavoryTv
Aspen, CO
on November 14, 2010
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We had these at Roast in Detroit and they are amazing, highly recommended!
By xchikaxchikax
Saugerties, NY
on September 19, 2010
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I love this recipe. My fiance normally complains when I make sprouts because they smell musty like cabbage and he won't go in the kitchen, let alone touch a sprout. When I make this, my fiance comes sniffing into the kitchen to ask what smells so good. When I make these, I use much less oil, I don't deep fry them, I just use enough oil to cover the bottom of the pan. After flipping them a few times and having all the sides browned, I throw the garlic, capers, etc in the remaining oil in the pan and use that little bit as the oil in the dressing. I haven't convinced him to try them yet but there's hope since again tonight he came hurrying into the kitchen thinking I was sneaking something tasty without him.
By egloughman_13162730
Lincoln, 67
on September 19, 2010
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I saw these on The Best Thing I Ever Ate, and am normally not a brussel sprout fan... they are fantastic. There were three of us... there are no leftovers. I think you could definitely get away with a little less olive oil in th edressing, I found after it sat for a minute the vinegar started to separate out in the bottom of the bowl, and there was an abundance of oil. No one complained they just used their bread to soak it up.