- 2 pounds brussels sprouts, trimmed and halved
- 1/2 cup drained brined capers
- 1/3 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 3 oil-packed anchovy fillets, finely chopped
- 1/2 to 3/4 tsp. red chile flakes
- 1/2 lemon
- calories 133
- caloriesfromfat 65 %
- protein 3.9 g
- fat 9.7 g
- satfat 1.4 g
- carbohydrate 11 g
- fiber 6 g
- sodium 461 mg
- cholesterol 0.8 mg
How to Make It
Bring a large pot of salted water to a boil. Add brussels sprouts and cook just until tender and bright green, about 5 minutes. Drain and set aside.
Meanwhile, blot capers on a paper towel. Heat 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. With a slotted spoon, transfer capers to a paper towel to drain.
Add garlic and anchovies to pan and cook until fragrant, about 1 minute. Add brussels sprouts and chile flakes and stir to coat with oil. Cook, stirring occasionally, until starting to brown, about 5 minutes. Transfer to a serving plate and sprinkle with capers and a squeeze of lemon.
Note: Nutritional analysis is per serving.