Categories: Cat Cora

Ingredients

• 3 lbs. Brussel Sprouts
• 1 T. plus 1 tsp. kosher salt
• 1/4 cup unsalted butter
• 4 T. capers
• 2 T. lemon juice
• 1/2 tsp. black pepper
• 2 T. grated Parmesan cheese, for garnish

Directions

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

2. In a 4-quart saucepan, bring 2 quarts of water to a boil. Season with 1 T. salt. Blanch sprouts for 10 minutes or until fork-tender.

3. In a 10-inch saute pan, brown the butter and add sprouts. Cook over medium-high heat until caramelized, 10 minutes.

4. Remove form the heat and add the capers and lemon juice. Season with remaining salt and freshly ground black pepper. Sprinkle with Parmesan cheese, if desired

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