Fried Brussels Sprouts with Walnuts and Capers

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I'm rating this after my 5th time making it. My husband raves about it but I have to say, it's a mess to make. This time I roasted the sprouts with an olive oil drizzle and salt and pepper. I made the sauce in a pan and tossed the roasted brussels with the sauce. Way less greasy, way less messy. Thanks for the recipe Michael!

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Not for everyone. The deep frying process removed most of the flavor and texture that I love about brussel sprouts. I will give this recipe another chance because I enjoyed the sauce idea; But I will pan fry and sear the brussel sprouts instead and just add the sauce after. Way too much grease and oil in this recipe.

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Wowee...this is amazing!! I made this on Thanksgiving, where it was served along side of 17 other yummy foods. I watched my 2 college aged sons, who hated Brussel Sprouts, reach for large helpings of seconds, and one who went for thirds after complaining that he was full. Hands down the best Brussel Sprouts ever, and probably one of the best vegetable dishes I have ever had.

This is the second time I made these, and reduced the oil this time. I roasted the BS with a slight coating of olive oil. They were fabulous.

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Amazing! Never in a million years would I look at the list of ingredients that think that it would work, but WOW!!! I saw Aaron Sanchez rave about them and then saw the recipe in the magazine and I couldn't resist. Thank you Michael Symon and Food Network for such an amazing recipe!!! This will definitely be a staple for many Thanksgivings to come (I also salted them as soon as they came out of the oil, and drained quickly on paper towels...and watch for the oil splatters...

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This was ABSOLUTELY delicious. Anyone who says they don't like Brussel Sprouts has got to give these a try. One word of warning, however: Serrano chilies are flippin' HOT. My hand is still stinging after seeding the one for the recipe - and I only added HALF of it to the dressing because I was afraid of burning the bejeepers out of everyone's mouths. LOL Otherwise, I LOVE this dish and will definitely make it again.

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Greasy & nasty. Definitely won't make again.

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I had these sprouts at Roast in Detroit and had to recreate them at home. I must say the ones at the restaurant were better, but the ones I made at home were pretty fabulous as well. My husband, who really dislikes Brussels sprouts, really liked these.

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I agree with other readers about canola oil being a poor choice. Aside from not really being the healthy oil it's made out to be, it has a low smoking point-not good for frying. I often use grape seed oil for high heat and other types of cooking. It's very good for you and has a light neutral taste. Instead of deep frying sprouts, I had sliced into 3/8" medallions and seared both sides in a about a tbsp of oil, then proceeded to toss in mixture in bowl. Results were fast, healthy, delicious with no wasted oil.

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SO DELICIOUS IT HURTS ... because you'll just keep eating it until you're ready to burst!
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I've made this twice, with minimal changes. It's 99% M.Symon.
... 1. Vegetable oil; canola can have unpleasant, fishy taste.
... 2. Less frying oil; enough to cover single layer, turning sprouts.
... 3. When sprouts done, place onto paper towels to absorb excess oil.
... 4. Used an Asian-style chili oil; had no serrano's.
... 5. 4 tablespoons honey---not 1...I like this dish sweet.
... 6. 1/3 cup x-virgin olive oil---not 1/2 cup...still oily after frying.
... 7. 1 tablespoon capers; you can always fry up more.
... 8. Added small handful of raisins one time...tossed in at end.
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To ANYONE who enjoys fabulous flavor combinations and palate-pleasing textures, THIS RECIPE WILL LIKELY BECOME ONE OF YOUR ABSOLUTE FAVORITES.

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Absolutely wonderful! I have made this for the past few years around Thanksgiving/Christmas time...definately a crowd pleaser! But tonight I tried roasting the sprouts rather than frying...just a great!