Pan-Roasted Brussels Sprouts with Capers and Almonds

January 8, 2018

Test Kitchen-Approved

Author Notes: I like my Brussels sprouts so browned that they’re practically burnt, and the key to getting them nice and dark in this recipe is to let them cook for several minutes without touching them. Seriously, don’t even think about it. Step away from the pan and leave ‘em alone to brown.

My secret flavor ingredient here, caper juice, acts as both a pan deglazer and a steaming agent to finish the sprouts after they’ve browned. Because capers and their juice are naturally so salty, use a light hand when you’re salting the dish at the end, if you’re salting it at all.

Featured In: Add a Briny, Puckery Punch to Any Dish With This Pantry Superhero
Karen Palmer

Serves: 4

Ingredients

  • Canola oil
  • Crushed red pepper flakes
  • 1 dozen Brussels sprouts, trimmed and cut in half
  • Kosher salt, to taste
  • 1 large shallot, thinly sliced
  • 2 tablespoons capers
  • 2 tablespoons caper juice
  • 1/4 cup slivered almonds, toasted
  • Pepper, to taste
In This Recipe

Directions

  1. Coat the bottom of a 10-inch stainless steel pan with a thin layer of oil. Add a pinch of red pepper flakes, and heat the oil over medium-high heat until hot.
  2. Place the Brussels sprouts cut-side down in a single layer in the pan and season with a small pinch of salt. Let the sprouts cook without moving until the bottoms are dark brown, 3 minutes.
  3. Add the shallots to the pan and toss the Brussels sprouts. Let cook until the sprouts brown further on different sides, 3 to 5 more minutes.
  4. Add the capers and caper juice to the pan, scraping the bottom to deglaze any browned bits. Cook for another 3-5 minutes (taste to check for done-ness), until the sprouts are cooked through.
  5. Toss in the slivered almonds and cook until warmed, 1-2 minutes.
  6. Season with pepper and additional salt (if desired). Serve warm.

More Great Recipes:
Almond|Capers|Shallot|Vegetarian|Vegan|Side

Reviews (5) Questions (0)

5 Reviews

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)