Unlock the Flavor of Brussels Sprouts
This quick and easy sauté recipe will convert even the most skeptical Brussels sprouts haters into fans. The secret lies in the combination of crispy fried capers, savory garlic, and a hint of tangy vinegar.
Start with Crispy Fried Capers
To begin, drain capers from their brine and pat them dry with paper towels. Heat olive oil in a small skillet over medium-high heat until it’s shimmering and almost smoking. Add the capers and fry until they open up like flowers and turn golden brown. Remove them from the oil and set aside to drain. Reserve the olive oil for cooking the Brussels sprouts.
Prepare the Brussels Sprouts
Thinly slice 2 pounds of Brussels sprouts using a food processor, mandoline, or sharp knife. Mash 2 cloves of garlic with 1 teaspoon of kosher salt into a paste. Heat 2 large frying pans over medium-high heat and add half of the reserved olive oil and half of the garlic paste to each pan. Cook until fragrant, about 30 seconds.
Sauté the Brussels Sprouts
Add the sliced Brussels sprouts to the pans and toss them gently until they’re coated with oil. Let them sit undisturbed for 1 minute to crisp and brown slightly. Toss again and cook for another minute. Pour in 1/2 cup of dry vermouth and stir-fry until the Brussels sprouts are crisp-tender but still bright green, about 2 more minutes. Season with salt and pepper to taste.
Combine and Serve
Consolidate the Brussels sprouts into one pan and add the fried capers, 1 tablespoon of sherry vinegar, and a pinch of salt and pepper. Toss everything together and adjust the seasonings as needed. Transfer the sauté to a large, attractive bowl and serve hot.
Yield and Difficulty
This recipe yields 8 servings and is considered easy to prepare. The total cooking time is 30 minutes, with 25 minutes of active cooking time.
More Inspiration
For more Brussels sprouts recipes, try pairing them with chestnuts and double-smoked bacon, shaving them thin for a refreshing salad, or braising them in liquid for a hearty side dish.
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