I am a brussels sprouts connoisseur. Any time I’m out to dinner and I see them on the menu, I have to order them. I like trying different variations of them – there’s something about that piquant flavor that draws me to them. I cook them up every once in a while, and this is the recipe we use. It combines all the things we like in our brussels sprouts and is pretty simple to whip up.
Serves 2 (with leftovers)
1 tbsp capers, chopped
2 garlic cloves, crushed
1 anchovy fillet, finely chopped
Juice of 1 whole lemon
1 tbsp olive oil
1/4 yellow onion, chopped
1 tbsp butter
12 oz brussels sprouts, cut in half
In a large saucepan, heat olive oil over medium heat. Start by placing the flat part of the brussels sprouts down, and cook until browned. Once browned, flip them over to cook the other sides for 5-7 minutes. After they have some color, remove the brussels sprouts from heat and place in another bowl.
Heat butter in the same pan over medium heat. When the butter starts to foam add the garlic, onions, capers, and anchovy. Once they are aromatic and browned, add the brussels sprouts back to the pan. Lastly, squeeze the lemon juice on top, and stir to coat the brussels sprouts. Cook for another minute or two, then serve.