Lemon Mustard Roasted Brussels Sprouts with Fried Capers

brussels sprouts Maria Provenzano

Veggies are making a comeback!  For so long they were a hated “health food” which is no longer the case.  Veggie side dishes have become the stars of the meal.  Every restaurant I go to in LA has interesting and creative ways to deliver veggies that are packed full of flavor, and brussels sprouts are one of the most popular.  These are no longer the soggy, plain, yucky brussels sprouts you have grown to know.  When these healthy little bunches are roasted in the oven it brings out their natural sweetness and they become slightly crispy with that roasted char flavor that tastes rustic and hearty.  I like to add lemon (who is surprised?), mustard, and fried capers.  I have a new found love for fried capers.  They add this nice crunch along with that salty briny taste that creates a nice layer of flavor.  These crispy brussels sprouts make a great side dish or a nice flavor addition to a salad.

brussels sprouts

Lemon Mustard Roasted Brussels Sprouts with Fried Capers

5 cups brussels sprouts cut in quarters; measure once cut, this is a rough measure… a little more or less is fine

3 tablespoons fresh lemon juice

1 tablespoon grainy dijon mustard

3-4 tablespoons capers

olive oil

salt

optional toppings: parmesan, toasted pine nuts, toasted breadcrumbs

 How to:

*Preheat over to 425 degrees

*Line a large baking sheet with aluminum foil

*Cut the bottom of the brussels sprout to remove the tough stem

*Remove outer leaves if soft or discolored

*Cut into quarters

*Place the cut brussels sprouts onto the lined baking sheet and drizzle with olive oil and sprinkle with kosher salt

*Toss with your hands to make sure they are all evenly covered with olive oil and salt

*Make sure to spread the brussels sprouts out because if they are too close together they will only steam and not crisp up

*Place the baking sheet in the oven and roast for 15-20 minutes or until golden and crispy; use a spatula to toss the sprouts after about 10 minutes

*Once done turn the oven off and let the brussels sprouts sit in the warm oven for about 10 minutes; I know this sounds funny but this step actually helps them stay crispy

*Meanwhile measure out the lemon and mustard into a large bowl

*Measure and drain capers

*In a small skillet pour about 3 tablespoons of olive oil and turn stove to medium heat

*Once the oil is hot test to make sure it’s ready to fry by placing one caper into the oil… if it starts to sizzle then it’s ready!

*Place all of the capers into the hot oil and fry until crispy… this can take a few minutes or so

*You can test to make sure they are done by removing one caper and place it on a sheet of paper towel to cool then taste to make sure it’s crispy

*Once they are fried remove them from the pan with a slotted spoon and place onto a paper towel

*Once the brussels sprouts are done remove them from the over and toss them into the bowl with the mustard and lemon

*Use a spatula to toss the sprouts making sure they are evenly coated in the lemon mixture

*Add salt if needed

*Place in a serving bowl and top with the fried capers and any other topping options of your choice!

*If you are using these in a salad you can add the capers into the bowl when tossing the sprouts with the lemon

brussels sprouts

brussels sprouts

brussels sprouts

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brussels sprouts 8

brussels sprouts

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brussels sprouts

brussels sprouts

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