Fried Brussels Sprouts with Walnuts and Capers

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Ok I'll admit it to it can't stand the things and I have tried really I have sauteed in olive oil and other condiments, yuck. Roasted ewwwww. So my husband trying to appeal to the Southern girl in me decided to try this recipe as soon as I heard the fryer snapping and popping it cought my attention. Hmmmmm. When he was done he was so excited with the results I thought he must be joking. He wasn't. I stuck two finger nails into the bowl a pulled out the tiniest of piece and took the littlest of bites. Hmmmmmmm. Could it be. Naw. I better try a bigger piece, aawwww maybeeeee. So I took a little scoop on to my plate and couldn't stop eating, yep a true hater of the sprout ate not only that scoop but an even bigger scoop the second time then my husband stood and I stood at the counter arguing about who got to eat the left overs. We made them again about two week later yummy! Goes to prove fry it and they will come, and a southern girl will eat just about anything fried :

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Went to Michael Symons' Roast restaurant in Detroit last night for a fabulous dinner. Had the fried brussel sprouts. Best thing ever! I'm on my way to the market now to get the ingredients to make these myself. I only hope they come out as great as the restaurants! Thank you Michael!!!!!

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I love brussels sprouts but this recipe takes them to a whole new level. I think it's the dressing that makes them so tasty so next time I am going to try roasting the sprouts instead. Hopefully that will be less messy and a tad healthier but probably still delicious!

Thanks Michael for sharing the recipe and thanks Aaron for making my mouth water when talking about it on Best Thing I Ever Ate!!

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Went to Bar Symon in Avon Lake, OH last night. The waitress suggested this. I could have just eaten this for dinner and been happy. Delish!

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My wife and I had a version of these at Eleven in Pittsburgh, PA. They dressed them a little differently than Chef Symon's recipe, but they were amazing. I saw the segment on Food Network on this recipe shortly after. I made them for Valentine's Day and we were blown away. My wife and I could have downed the whole bowl BEFORE adding the dressing. I thought the recipe was great (omitted the walnuts and all the flavors in the dressing worked well together. Honestly, the fried sprouts are good with simply just salt/pepper, lemon/lemon zest or some Parmesan cheese. Seems you can do a variety of things with them.

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Who would have EVER thought you could fry brussel sprouts? We ate at Michael Symon's restaurant in Detroit (Roast and had these and OMG!! We had to order more! They were outstanding and I can't wait to make them at home. I can't say that I will make them too often because they have to have about 1000 calories per serving but for a treat every once in a while UNBELIEVABLE!

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I was expecting to like this recipe. I never met a brussel sprout I didn't like. What shocked me was my husband ate it! He is not a picky eater but there are certain foods he dislikes. He will try them every time I eat them just to make sure he is not missing something. Brussel sprouts were on that list; not any more. We both couldn't stop eating these. We polished of almost the entire recipe just the two of us. Delicious. I would also cut back on the olive oil, the bottom of the bowl was really swimming in oil. I am excited to try these roasted as several reviewers have suggested.

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Amazingly delicious and strange all at the same time! Crazy to try this after seeing Aaron Sanchez rave about this on The Best Thing I Ever Ate--Totally Fried. Last night along with Thyme Roasted Potato Planks, Grilled Fillet Mignon and a yummy Pinot Noir. Made double the recipe and had 3 people for dinner. Only a tiny bit left over for a lucky somebody's lunch today. The crunch, the salt, the tiny bit of heat and sweet----genius totally genius! A big thank you from a little veggie and my family!

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These were very good and yes, they are a mess to cook. My husband that hates brussel sprouts, still hates them but I will cook them again. He can go to his favorite standby Domino's when I want them again.

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After seeing Michael Symon and his restaurant chef preparing this dish, I decided to make it. In the episode, he said that either lard or peanut oil should be used, but that isn't indicated in the recipe on the site. I substituted peanut oil and recommend it.