Michael Symon's Brussels Sprouts with Walnuts and Capers
Photo by: Kat Keutsch for PARADE
"I try to get a lot of the casserole sides pretty much done first—before I even put the turkey in—because I can always put those in at the end to finish them or reheat them. So the casserole sides go in until they're almost done; then they come out and the turkey goes in; then I do all my stove-top work while it's cooking. Then when the bird comes out, the casserole dishes go back in to finish, and by the time the bird's rested, they're done and we serve." Click here to read the rest of Michael Symon's interview.
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Get more Thanksgiving recipes from The Chew hosts.
ingredients: Add all to shopping list
Canola oil, for deep-frying
1/2 serrano chile, seeded and minced
1 1/2 tsp honey
2 Tbsp red wine vinegar
1 Tbsp extra-virgin olive oil
1/2 lb brussels sprouts, trimmed and quartered
Salt and pepper
1 Tbsp capers
1/4 cup walnut pieces, toasted
1/2 serrano chile, seeded and minced
1 1/2 tsp honey
2 Tbsp red wine vinegar
1 Tbsp extra-virgin olive oil
1/2 lb brussels sprouts, trimmed and quartered
Salt and pepper
1 Tbsp capers
1/4 cup walnut pieces, toasted
directions:
1. Fill a medium pot two-thirds full of canola oil. Heat to 350°F.
2. While oil is heating, whisk together chile, honey, vinegar, and olive oil in a bowl large enough to toss all brussels sprouts. Season with salt and pepper to taste. Keep bowl near stove top.
3. Fry brussels sprouts until edges begin to curl and brown, 2 to 3 minutes. Carefully add capers and stand back (they tend to splatter). Fry 1 minute. Transfer brussels sprouts and capers to bowl; mix to coat. Add salt and pepper to taste and toss in toasted walnuts.
KITCHEN COUNTER:
Serves 5. Per Serving: 150 calories, 6g carbs, 2g protein, 14g fat, 0mg cholesterol, 130mg sodium, 2g fiber
