Fried Brussels Sprouts Recipe
fried capers, toasted walnuts, red wine vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Frying
Capers
Nuts
Dressing
Method
Preparation
- 1
Prepare the Brussels Sprouts
Trim the ends of the Brussels sprouts and remove any yellow leaves. Cut them in half lengthwise.
- 2
Toast the Walnuts
In a dry skillet over medium heat, toast the walnuts for about 5 minutes or until golden brown, stirring frequently. Remove from heat and set aside.
Cooking
- 3
Fry the Brussels Sprouts
In a large skillet, heat the olive oil over medium-high heat. Add the Brussels sprouts, season with salt and black pepper, and fry until crispy and browned, about 8-10 minutes. Remove and drain on paper towels.
- 4
Fry the Capers
In the same skillet, add the capers and fry for about 2-3 minutes until crispy. Remove and drain on paper towels.
Dressing
- 5
Prepare the Vinaigrette
In a small bowl, whisk together the red wine vinegar, Dijon mustard, honey, and olive oil. Season with salt and pepper to taste.
Assembly
- 6
Combine and Serve
In a large bowl, combine the fried Brussels sprouts, toasted walnuts, and crispy capers. Drizzle with the red wine vinaigrette, toss gently to combine, and serve immediately.