Author Notes: I like my Brussels sprouts so browned that they’re practically burnt, and the key to getting them nice and dark in this recipe is to let them cook for several (…more) —Karen Palmer
Serves 4
- Canola oil
- Crushed red pepper flakes
- 1dozen Brussels sprouts, trimmed and cut in half
- Kosher salt, to taste
- 1large shallot, thinly sliced
- 2tablespoons capers
- 2tablespoons caper juice
- 1/4cup slivered almonds, toasted
- Pepper, to taste
- Coat the bottom of a 10-inch stainless steel pan with a thin layer of olive oil. Add a pinch of red pepper flakes, and heat the oil over medium-high heat until hot.
- Place the Brussels sprouts cut-side down in a single layer in the pan and season with a small pinch of salt. Let the sprouts cook without moving until the bottoms are dark brown, 3 minutes.
- Add the shallots to the pan and toss the Brussels sprouts. Let cook until the sprouts brown further on different sides, 3 to 5 more minutes.
- Add the capers and caper juice to the pan, scraping the bottom to deglaze any browned bits. Cook for another 3-5 minutes (taste to check for done-ness), until the sprouts are cooked through.
- Toss in the slivered almonds and cook until warmed, 1-2 minutes.
- Season with pepper and additional salt (if desired). Serve warm.
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