Lemon Caper Sautéed Brussels Sprouts
Easy, tangy delicious Lemon Caper Sautéed Brussels Sprouts ready in 30 minutes.
- 1 lb brussels sprouts about 4 cups
- ¼ tsp salt
- ¼ tsp pepper
- ⅓ cup olive oil *
- 1 cup croutons
- 4 tbsp fresh squeezed lemon
- 3 tbsp capers
- ¼ cup pecorino romano
Clean and slice brussels sprouts in halves, length wise). In a large sauce pan or dutch oven, heat up oil and add brussels in.
Stir them oven and keep on medium to high heat. They will sautee for about 20 minutes. You want them to be a dark crispy brown around. Some green is okay. Check them with a fork and when they are tender, they are finsihed. Season with the salt and pepper.
While they are cooking, in a small bowl add lemon and caper mix with 1 tsp of olive oil. When brussels are finished cooking turn off the heat and add in the caper lemon mix. Stir quickly. Add in croutons and cheese and serve!
*Butter will also work
*be sure to check the brussels with a fork and be sure they are tender.
Calories: 176kcal | Carbohydrates: 11g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 312mg | Potassium: 300mg | Fiber: 3g | Sugar: 2g | Vitamin A: 587IU | Vitamin C: 64mg | Calcium: 80mg | Iron: 1mg