These fried Brussels sprouts with walnuts and capers are deep-fried and finished with a red wine vinaigrette. If you think you’ve tried sprouts every which way, give these a whirl.
These fried Brussels sprouts may be at the top of our list of fave ways to cook the wee cabbages. We know, we know. This may not be the healthiest of veggie preparations. But tell us, can you think of any other way to get an 11-year-old—or, for that matter, a 44-year-old—to eat his Brussels sprouts? Exactly. This recipe just may make believers out of them.–Renee Schettler
Fried Brussels Sprouts
- Quick Glance
- 30 M
- 30 M
- Serves 6 to 8
Special Equipment: Deep-fry or candy thermometer
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Recipe Testers Reviews
Delicious! We loved this approach to an unpopular vegetable in our household. Having grown up on vegetables that were cooked beyond recognition, we’ve only recently begun liking them and making them a staple in our otherwise balanced diets. Now I can honestly say, “I love Brussels sprouts.” Frying the Brussels sprouts seemed to develop their flavor, and the vinaigrette dressing with the sweet, salty, and spicy ingredients was a perfect complement.
We served the sprouts with a roasted chicken and this made for an ideal winter dinner.
This recipe is a richly flavorful way to get past everyone’s aversion to Brussels sprouts for a fall or winter side dish that also happens to be a great alternative to the same root vegetables we seem to fall into a pattern of serving. If you’re careful about small-batch frying techniques, have enough oil on hand, and do some advance ingredient preparation, you should be able to create this dish using this easily available vegetable for weeknight or weekend dinners. Also, what you save on the relatively inexpensive sprouts you can use to splurge a bit on the capers, anchovies, and all that canola oil.
In spite of the messiness of the dish and the prep time (the parsley takes longer to prep than you think; better to work with another on this one), this side dish is delicious and more sweet than hot or sour, which I expected with the serrano chile/vinegar/anchovy/caper blend in there.
We ended up serving it with poached salmon and some leftover casserole potatoes (a baked concoction of fennel, cream, and Parmesan). Quite a surprising combination that worked. I did, however, feel that there was more than enough dressing for the sprouts, so I drained them before serving. It could be that some excess frying oil became part of the mixture and made it more liquid-y and muted the tartness.
Yum! My family really enjoyed this dish—we didn’t have enough for seconds, unfortunately. As a person who enjoys texture, I loved the crunch from the toasted walnuts and liked the pungent bite of the capers. It was a pleasure finding different little treasures in each bite. It was different from other sprout Brussels sprout dishes.
I would add a bit more chiles next time, too, as I like a bit more heat. The flavors all came together nicely with the addition of honey, vinegar, and anchovies. My only complaint is the deep frying. While the texture was pleasingly crunchy next time I would just saute instead.