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Carmelized Brussels Sprouts

Even the non-vegetable lover in my house loved this.

3 lbs. Brussels sprouts
1 Tbsp plus 1 tsp kosher salt
3 Tbsp unsalted butter
4 Tbsp capers
2 Tbsp fresh lemon juice
1/2 tsp. freshly ground black pepper
2 Tbsp grated Parmesan cheese, for garnish

Prepare Brussels sprouts by peeling off the outside leaves and cutting of the stem. Using a paring knife, mark the core where the stem was with an X. Cut the sprouts in half.

In a 4-qt pan, bring 2 quarts of water to a boil. Season with 1 Tbsp salt. Blanch sprouts for 10 minutes or until form tender.  Do not overcook.

In a 10-inch saute pan, brown the butter and add sprouts. Cook of medium-high heat until carmelized, about 10 minutes.

Remove from heat and add capers and lemon juice. Season with remaining salt and pepper.  Sprinkle with Parmesan if you choose.

Serves 8. Easy to cut down recipe.

Per serving: 130 calories, 124g carbs, 5g protein, 15mg cholesterol and 7g fat.

Source: Cat Cora, Iron Chef


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