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