Roasted Brussels Sprouts with Capers

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.