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Fried Brussels Sprouts with Walnuts and Capers Recipe

Fried Brussels Sprouts with Walnuts and Capers

Michael Symon

Recipe courtesy Food Network Magazine, excerpted from Michael Symon's book Live to Cook (Clarkson Potter)

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (34)

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Average Rating:

Total Reviews: 34

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  • on November 28, 2011

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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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  • on November 24, 2011

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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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  • on November 18, 2011

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    Greasy & nasty. Definitely won't make again.

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  • on May 03, 2011

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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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  • on December 26, 2010

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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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  • on December 21, 2010

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    SO DELICIOUS IT HURTS ... because you'll just keep eating it until you're ready to burst!
    .
    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.
    .
    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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  • on December 12, 2010

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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!

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  • 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.

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  • 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!

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  • 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!

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