Spicy Brussels Sprouts with Fried Capers
The salty taste of the capers and the minced anchovies give a unique Mediterranean accent to the brussel sprouts. If you're not a fan of anchovies merely omit them from the recipe. The garlic and capers still provide plenty of pizzazz.
Ingredients
- 2 pounds brussels sprouts trimmed and halved
- 1/2 cup caper drained brined
- 1/3 cup olive oil extra virgen
- 2 cloves garlic minced
- 3 anchovies oil-packed anchovy fillets, finely chopped
- 1/2 tsp red pepper flakes
- 1/2 lemon
Instructions
- Bring a large pot of salted water to a boil. Add brussels sprouts and cook just until tender and bright green, about 5 minutes. Drain and set aside.
- Meanwhile, blot capers on a paper towel. Heat oil in a large frying pan over high heat. Add capers and cook, stirring carefully (mixture will splatter), until capers start to open and are brown and crisp, about 5 minutes. With a slotted spoon, transfer capers to a paper towel to drain.
- Add garlic and anchovies to pan and cook until fragrant, about 1 minute. Add brussels sprouts and chile flakes and stir to coat with oil. Cook, stirring occasionally, until starting to brown, about 5 minutes. Transfer to a serving plate and sprinkle with capers and a squeeze of lemon.
Notes
Photo: James Baigrie for MyRecipes
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