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The bright flavors of this quick sauté make converts of people who say they don’t like Brussels sprouts. You begin by draining capers from their brine, then rapidly frying in olive oil until they turn crisp. Separately, sauté shredded Brussels sprouts in additional oil with garlic. Add dry vermouth, the fried capers, and a hit of sherry vinegar for vividness, before seasoning with salt and pepper and serving.
For more inspiration, check out our Brussels Sprouts with Chestnuts and Double-Smoked Bacon, Shaved Brussels Sprouts Salad, and Braised Brussels Sprouts.
For the Brussels sprouts: