If, like me, the very mention of anything involving brussels sprouts makes you grin, then this unique recipe is right up your alley.   I have found that those who do not have a hankering for brussels sprouts have a) only had them boiled until they are mushy and flavorless, and b) never had them roasted or in this case, fried.

Thank you to my good friend Sarah in Lexington, Kentucky for forwarding me this flavorful recipe, courtesy of Michael Symon and the Food Network Magazine.  Quartered brussels sprouts fried until tender but crisp on the outside, tossed together with briny fried capers, buttery walnuts, and the perfect touch of heat from serrano pepper rings.  Sounds great right?  Well it gets even better because the fried green delights are tossed in a vinaigrette of garlic, red wine vinegar, anchovies, honey and quality extra virgin olive oil.  A truly modern way to prepare the lovely green gems that we call brussels sprouts–this is one dish not to be overlooked.

(To view Michael Symon’s recipe, click on the following link: http://www.foodnetwork.com/recipes/michael-symon/fried-brussels-sprouts-with-walnuts-and-capers-recipe.html)

Tagged: anchovies, brussels sprouts, canola oil, capers, Food Network, fried, fried brussels sprouts, Michael Symon, scallions, serrano pepper, side dish, vegetarian, walnuts