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.