Photo: Mike Kenneally
Sautéed Brussels Sprouts with Fried Capers Recipe
7 ingredients
30 min
8 servings
openrecipes
The bright flavors of this quick sauté make converts of those people who say they don’t like Brussels sprouts. You can leave out the capers if you like, but they...
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 , finely chopped
- 1 teaspoon kosher salt
- 1/2 cup dry vermouth or water
- 1 tablespoon sherry 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