Chef Jody Denton of Merenda
Adapted by StarChefs
Yield: 4 Servings
- ¾ pound Brussels sprouts, trimmed and halved
- 3 ounces unsalted butter
- ¼ cup capers, drained
- Salt and freshly ground black pepper, to taste
In pot of boiling, salted water, cook Brussels sprouts
about 4 minutes. Remove from water and shock in ice water bath.
Drain and pat dry with paper towel.
In a large, preferably Teflon coated, skillet over high heat,
sauté Brussels sprouts, butter and capers. Toss every minute
or so until sprouts are medium brown on most surfaces and capers
begin to crisp. Season with salt and pepper and serve immediately.