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Deanna E. December 8, 2021
The bones of this recipe is great, but it ended up too salty. I didn't overly salt the Brussels Sprouts during step 2. Next time I make this, I won't add any salt at all since the caper juice definitely makes it salty enough. Maybe able reduce the amount of caper juice too? Besides that, the textures are wonderful, and the flavors are good.
els December 6, 2018
I made this for thanksgiving and it was great and everyone liked it and it’s very similar to the way I make it but I enjoyed the addition of almonds and Capers. I’ve found that I get the best results with Brussel sprouts when I heat a thick layer of oil and put them over a medium high/medium heat all face down for few minutes without moving them and then turn it down to medium and let them get brown on the bottom for however long it takes, I sprinkle them with salt and pepper. If they dry out that means they need more oil or butter. I flip each one and let the bottoms get brown on medium/low and salt and pepper, and at the end I add minced garlic, capers/juice and turn it up so it bubbles and scrape the bottom. This is long enough for them to cook through the middle without steaming but still be crispy. I add Parmesan immediately after transferring to a bowl. Some people who don’t yet know how to properly cook Brussel sprouts won’t like any recipe with them. 10/10
els December 6, 2018
Also Ive once made it with the shallots cooking in a separate pan and added the caper juice and garlic to that before adding it to the Brussels and it was great too. I like to caramelized my onions and it’s hard to do that with Brussels in the same pan without them burning
marilyn September 14, 2018
I cooked this tonight for myself and two friends. I followed the recipe exactly, as it was my first time with it. The three of us agreed it is the worst Brussels sprout recipe ever. Too bad.
Amy February 9, 2018
excellent. All of my favorite flavors and textures - This will be my new go -to way of making brussel sprouts. Excellent!
AntoniaJames January 10, 2018
Oh my, this looks divine! I just bought Brusslies and have nearly a pound of Marcona almonds from nuts.com waiting to be used . . . and I always have capers on hand. I simply cannot wait. ;o)
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