Lemony brussels sprouts with fried capers
A unique side dish and a wonderful accompaniment to a mild fish entree like halibut or tilapia.
Ingredients:
2 lbs brussels sprouts
1/2 cup capers, drained
1/3 cup Coeur d’Olives Lemon-Infused Extra Virgin Olive Oil
3/4 tsp. red chili flakes
Steam brussels sprouts until they are tender and bright green. Slice in half and set aside. Heat oil in a large frying pan over medium high heat. Add capers and chili flakes and stir continuously until the capers start to open and are brown and crisp. Add the brussels sprouts to coat in the oil and caper mixture. Transfer to serving dish.
