Michael Symon's Brussels Sprouts with Walnuts and Capers
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 theyre almost done; then they come out and the turkey goes in; then
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 theyre almost done; then they come out and the turkey goes in; then
- Carbohydrate 0.710165564548311 g
- Cholesterol 0 mg
- Fat 2.71479200548422 g
- Fiber 0.0564525008625512 g
- Protein 0.0427107500140175 g
- Saturated Fat 0.376823600758103 g
- Serving Size 1 1 Serve (10g)
- Sodium 66.0363020538806 mg
- Sugar 0.65371306368576 g
- Trans Fat 0.077588000150258 g
- Calories 27 calories
Step-by-step
- Fill a medium pot two-thirds full of canola oil.
- Heat to 350 degrees F.
- 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.
- 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.
My Go-To Side Dish: Michael Symon's Brussels Sprouts with Walnuts and Capers
As a busy working mom, finding time to cook delicious, healthy meals can feel like a constant uphill battle. Weeknights are particularly challenging, often leaving me scrambling for something quick, easy, and satisfying. That's where this recipe for Michael Symon's Brussels Sprouts with Walnuts and Capers truly shines. It's not just a side dish; it's a culinary adventure that manages to be both impressive and surprisingly simple. I discovered this recipe a few months ago while browsing for something a bit different to serve with our roasted chicken. Let me tell you, it was a game changer.
The combination of slightly sweet honey, tangy vinegar, and the satisfying crunch of walnuts perfectly complements the earthy bitterness of the Brussels sprouts. And the capers? Don't even get me started. They add a briny pop that elevates the entire dish to a whole new level. Honestly, I've never had Brussels sprouts this good before! What I love most about this recipe is its versatility. It’s equally at home at a casual weeknight dinner as it is at a more formal holiday gathering. The preparation is straightforward enough for a busy weeknight, yet elegant enough to impress your guests.
The beauty of this recipe lies not just in its deliciousness but in its efficiency. I can easily prep the ingredients while I'm making dinner. The actual cooking time is surprisingly short, and the cleanup is minimal. This recipe has become a staple in my meal rotation, providing a flavorful and healthy counterpoint to many of our family meals. I've even started experimenting with different variations. Sometimes I'll add a touch of balsamic glaze for an extra layer of flavor, or I'll swap out the walnuts for pecans or toasted slivered almonds for a different textural experience. The possibilities are endless!
Beyond the ease and deliciousness, I appreciate that this dish is packed with nutrients. Brussels sprouts are a powerhouse of vitamins and minerals, and the addition of walnuts provides healthy fats and fiber. It’s a guilt-free indulgence that nourishes my family and keeps us feeling energized. This recipe is more than just a side dish; it's a testament to the fact that healthy eating doesn't have to be boring or time-consuming. It's a simple pleasure that adds a touch of elegance and flavor to our everyday meals. I highly recommend giving it a try! You won't regret it.
Tips and Variations:
- For a spicier kick: Add a pinch of red pepper flakes to the honey-vinegar mixture.
- Make it vegan: Replace the honey with maple syrup.
- Add some greens: Toss in some baby spinach or kale during the last minute of cooking for added nutrients and color.
- Get creative with the nuts: Experiment with different nuts like pecans, almonds, or even pistachios.
- Make it ahead: The Brussels sprouts can be prepared ahead of time and reheated before serving. This is perfect for busy weeknights or entertaining guests.
