Photo: Mike Kenneally
Sautéed Brussels Sprouts with Fried Capers Recipe
8 ingredients
8 servings
openrecipes
Bruseel sprouts are a fond reminder of another Thanksgiving dinner I had with a friend, whose family also lives out of town. However, she served them whole...
Estimated Nutrition (whole recipe, rough)
209
Calories
4g
Protein
14g
Fat
13g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
| Vermouth | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup brined capers, drained
- 1/3 cup extra-virgin olive oil
- 2 pounds Brussels sprouts, trimmed, large ones cut in half lengthwise
- 2 large garlic cloves, chopped
- 1 teaspoon kosher salt
- 6 tablespoons reserved olive oil from the fried capers
- 1/2 cup dry vermouth or water
- 1 tablespoon sherry vinegar or red wine vinegar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes