Spicy Brussels Sprouts With Fried Capers Recipes

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FRIED BRUSSELS SPROUTS WITH WALNUTS AND CAPERS



Fried Brussels Sprouts with Walnuts and Capers image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 19m

Yield 6 servings

Number Of Ingredients 13

Canola oil, for deep-frying
1 clove garlic, minced
4 salt-packed anchovy fillets, rinsed, filleted and minced
1 serrano chile, seeded and minced
1/4 cup red wine vinegar
1 tablespoon honey
2 scallions, white and green parts, thinly sliced on the bias
1/2 cup walnut pieces, toasted and coarsely chopped
1/2 cup extra-virgin olive oil
1 pound Brussels sprouts, trimmed and quartered lengthwise
2 cups loosely packed flat-leaf parsley leaves
2 tablespoons salt-packed capers, rinsed and patted dry
Kosher salt and freshly ground black pepper

Steps:

  • Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350 degrees.
  • While the oil is heating, whisk together the garlic, anchovies, serrano, red wine vinegar, honey, scallions, walnuts and extra-virgin olive oil in a bowl large enough to toss all of the Brussels sprouts. Keep the bowl near the stovetop.
  • Working in batches, deep-fry the Brussels sprouts until the edges begin to curl and brown, about 3 minutes. To the last batch, add the parsley and capers (stand back-the capers will pop and sputter!). Give the contents of the pot a stir. When the color of the parsley becomes a deeper, more saturated shade of green, about 30 seconds to 1 minute, remove the contents of the pot with a skimmer and place directly in the bowl of dressing. Toss to coat. Add salt and pepper to taste.

SPICY BRUSSELS SPROUTS WITH FRIED CAPERS



SPICY BRUSSELS SPROUTS WITH FRIED CAPERS image

Number Of Ingredients 7

2 lbs brussel sprouts trimmed and halved
1/2 cup drained capers
1/3 cup oil
2 garlic cloves minced
3 oil-packed anchovy fillets finely chopped
1/2 tsp red chile flakes
1/2 lemon

Steps:

  • bring large pot of salted water to boil add brussel sprouts and cook until tender and bright green - 5 min drain and set aside blot capers on paper towel heat oil over high heat add capers and cook 5 min transfer capers to paper towel add garlic and anchovy to pan and cook 1 min. add sprouts and chile flakes and stir to coat 5 min transfer to plate and add capers with squeeze of lemon.

SPICY BRUSSELS SPROUT CHIPS



Spicy Brussels Sprout Chips image

Looking for a tasty snack to enjoy with cold drinks? These crispy leaves deliver awesome crunch with a bit of salty spiciness - in other words, they're totally addictive. So snack without guilt and get a boost of fiber and Vitamin C as a bonus!

Provided by Matt Wencl

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 40m

Yield 4

Number Of Ingredients 5

2 tablespoons olive oil
1 ½ teaspoons Dijon mustard
¼ teaspoon sea salt
1 pinch red pepper flakes
1 pound Brussels sprouts

Steps:

  • Place a rack in the top third of the oven and preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
  • Mix olive oil, Dijon mustard, sea salt, and red pepper flakes in a large bowl to make sauce.
  • Trim the stems of the Brussels sprouts to release outermost leaves, about 5 leaves from each sprout. Reserve cores to roast another time. Place leaves in the bowl of sauce; toss with your fingers until all the leaves are evenly coated. Spread leaves on the baking sheet in a single layer.
  • Roast leaves in the preheated oven until wilted and lightly browned, about 15 minutes. Transfer any crispy leaves to a serving plate and continue roasting, removing crispy leaves at 5-minute intervals, until all leaves are crispy, about 10 minutes more.

Nutrition Facts : Calories 111.2 calories, Carbohydrate 10.7 g, Fat 7.1 g, Fiber 4.4 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 185.5 mg, Sugar 2.5 g

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