These tasty recipes will turn even the most ardent Brussels sprouts hater into a fan.
An Italian spin
Spicy Brussels Sprouts with Fried Capers
Give vegetables an Italian spin with garlic, anchovies, chile flakes, and tangy capers.
Yield: Serves 8
Total: 25 Minutes
2 pounds Brussels sprouts, trimmed and halved
1/2 cup drained brined capers
1/3 cup extra-virgin olive oil
2 garlic cloves, minced
3 oil-packed anchovy fillets, finely chopped
1/2 to 3/4 tsp. red chile flakes
1. Bring a large pot of salted water to a boil. Add Brussels sprouts and cook just until tender and bright green, about 5 minutes. Drain and set aside.
2. Meanwhile, blot capers on a paper towel. Heat oil in a large frying pan over high heat. Add capers and cook, stirring carefully (mixture will spatter), until capers start to open and are brown and crisp, about 5 minutes. With a slotted spoon, transfer capers to a paper towel to drain.
3. Add garlic and anchoviesRead More »from 8 Delicious Brussels Sprouts Dishes