Herb Roasted Caper Brussels Sprouts


VeggieSide01

Here is a simple, yet elegant twist on serving Brussels Sprouts which is a cold crop, perfect for having in the winter.  This veggie dish enhances any Holiday meal, whether it is Thanksgiving, Christmas or even Easter.  After all, Brussels Sprouts are nowadays available all year ’round!  This particular recipe is a compliment to Mustard Crusted Rack of Lamb and the Artichoke Parmesan Stuffing already posted (see The Main Event and On The Side tabs for those recipes).  Break away from the traditional!

You will need….

2 lbs of fresh Brussels Sprouts, halved and trimmed

Salt and pepper to taste

1/2 cup of brined capers, drained

1/3 cup of olive oil

3 (copious) tablespoons of minced garlic

3 oil-packed anchovy fillets, finely chopped (Yuck?  Try it!  You would be surprised how this little ingredient POPS the recipe)

2 to 3 small cayenne peppers or 1 1/2 teaspoons of red pepper flakes

1/2 cup of lemon juice

Making it…

Par-cook the Brussels Sprouts by steaming it in a pot of water. (We want them to be bright green!) Drain and set aside…

Blot the brined capers on a paper towel.

Heat oil in a frying pan to medium high heat.

Add the capers, stirring carefully until they start to open and are brown and crisp; about 5 minutes (Yes, capers splatter).

Using a slotted spoon, transfer the cooked capers to another paper towel.

Add minced garlic and anchovies to the frying pan and cook until fragrant; about 1 minute or so….

Add the Brussels Sprouts and peppers/pepper flakes to the fry pan.

Coat well in the oil. If you need more oil, go ahead and add it.

Cook, stirring occasionally until the Brussels Sprouts develop a nice roasted appearance; about 5 minutes.

Transfer the Brussel Sprouts mixture to a serving dish and sprinkle the capers over the top.

Salt and pepper to taste at this point….

Drizzle with the lemon juice and toss….

 

 

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