Yield
Makes about 12 servings (serving size: 1/2 cup)
Photo: Alexandra Rowley

How to Make It

Step 1

Preheat oven to 450º.

Step 2

Combine Brussels sprouts, carrots, and 3 tablespoons oil in a medium bowl, tossing to coat. Spread on large roasting pan coated with cooking spray. Bake at 450° for 15 minutes or until tender, stirring occasionally.

Step 3

Heat remaining 1 tablespoon oil and butter in a small skillet over medium heat. Add capers; fry 3 minutes or until brown and crisp. With slotted spoon, transfer capers to paper towels to drain. Set aside.

Step 4

Combine Brussels sprout mixture and capers in medium bowl. Sprinkle with parsley, salt, and pepper; toss gently to mix.

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