Brussels sprouts and capers! I can’t think of anything finer. I love both brussels sprouts and capers. This dish is the stuff my dreams are made of. Roasting the sprouts is essential. Roasting gives them a nuttiness and subtle caramelized flavor that is amazing when combined with the salty, crispy capers. The red pepper flakes are a nice background note. You can adjust your red pepper usage to your own taste. I like spice, so I went a little heavy with it. With so many other wonderful flavors it remained a nice accompaniment to the dish, not overpowering and hot.
Crispy Brussels Sprouts with Crispy Capers
Adapted from this recipe.
- 2 pounds brussels sprouts, trimmed and halved
- 1/2 cup drained brined capers
- 4 Tablespoons extra-virgin olive oil, divided
- 2-6 garlic cloves, minced (more is better)
- 1/2 to 3/4 teaspoon red chile flakes (adjust to your own heat preference)
- 1/2 lemon
- Salt and pepper, to taste
- Heat oven to 425F/220C. Toss brussels sprouts with 2 Tablespoons of olive oil. Place sprouts on rimmed baking sheet. Roast 15-20 minutes until crispy and golden.
- While the sprouts are roasting, blot capers on a paper towel. Heat remaining 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. Add garlic and chile flakes to pan and cook until fragrant, about 1 minute. With a slotted spoon, transfer capers and garlic to a paper towel to drain.
- Transfer to a serving plate and sprinkle with capers and a squeeze of lemon.