If you think brussels sprouts are boring, try this jazzed up version!
Caperberries are capers on steroids - a delicacy! If you plan to serve a larger version of this recipe, consider garnishing the center or side of your presentation with a clutch of caperberries.
Roasted Brussels Sprouts with Capers:
1/2 lb. (225 g) brussels sprouts
2 tbsp. (30 mL) water
1 tbsp. (15 mL) olive oil
Freshly ground salt and pepper, to taste
2-1/2 tbsp. (33 mL) capers, including a little caper pickle juice, to taste
3 caperberries, stems intact, as garnish for serving platter (optional)
Rinse, trim, and halve each sprout lengthwise. To a heavy skillet, add water and sprouts. Cook, covered, over high heat about 2 min., until all water has evaporated. Remove from heat; brussels sprouts will be crisp.
Toss sprouts in olive oil, seasoning to taste. Cook, uncovered, over high heat, turning frequently. Roast 8-to-10 min., until partially blackened. Shortly before removing from skillet, add capers, tossing just until heated through. Adjust the seasoning. Garnish with caperberries, if desired. Serve at once. Yields 2-to-3 portions.
For more recipes like this one, see One Click: Brussels Sprouts.
These are delicious!
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