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.
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Ingredients
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Canola oil
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Crushed red pepper flakes
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1
dozen Brussels sprouts, trimmed and cut in half
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Kosher salt, to taste
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1
large shallot, thinly sliced
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2 tablespoons
capers
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2 tablespoons
caper juice
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1/4 cup
slivered almonds, toasted
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Pepper, to taste
Directions
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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.
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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.
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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.
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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.
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Toss in the slivered almonds and cook until warmed, 1-2 minutes.
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Season with pepper and additional salt (if desired). Serve warm.
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