Sautéed Brussels Sprouts with Fried Capers Recipe

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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the drained capers dry with a paper towel.

2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the capers and fry, stirring, until crisp and golden, about 3 minutes. Use a slotted spoon to transfer them to a paper towel.

3. Add the Brussels sprouts to the same skillet, cut sides down, in a single layer. Cook undisturbed over medium-high heat until deeply browned, about 5 minutes.

4. Stir the sprouts, reduce heat to medium, and add the garlic and kosher salt. Cook, stirring, for 2 minutes until fragrant.

5. Pour in the dry vermouth or water and cover the skillet. Cook for 6 to 8 minutes until the sprouts are tender when pierced with a knife.

6. Uncover, raise heat to medium-high, and cook until the liquid has evaporated, about 2 minutes.

7. Remove the skillet from the heat and stir in the sherry vinegar.

8. Transfer the sprouts to a serving dish, scatter the fried capers over the top, and serve warm.