• 35minutes
  • 239calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, C, D, E
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1360.77 g Brussels sprouts

  2. 14.79 ml kosher salt , plus

  3. 1 tsp. kosher salt

  4. 59.16 ml unsalted butter

  5. 59.14 ml capers , drained

  6. 29 1/28 ml lemon juice

  7. 2.46 ml fresh ground black pepper

  8. 29 1/28 ml grated parmesan cheese (to garnish)

Instructions Jump to Ingredients ↑

  1. Cut the bottom stems off and peel off any bruised or wilted leaves. Cut an x into the stem end (this helps them become a bit more tender during cooking). Cut each sprout in half.

  2. In a saucepan, bring 2 quarts water to a boil. Add 1 tbls. of the salt and the Brussels sprouts. Cook about 10 minutes, or tender when pierced with a knife.

  3. Melt the butter in a large saute pan over medium high heat and cook until golden brown. Add the sprouts. Cook for 10 minutes, constantly stirring until well caramelized on all sides.

  4. Remove from heat, then add the capers, lemon juice, pepper, and the 1 teaspoons salt. Sprinkle with the Parmesan cheese. Serve and enjoy!


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