Olga’s Sautéed Brussels Sprouts
A simple and delicious recipe that takes little time to put together.
Servings 4 Servings
Ingredients
- 2 pounds brussels sprouts trimmed and halved lengthwise (about 2 pints)
- 4 tablespoons extra-virgin olive oil
- 5 cloves garlic minced
- 1 lemon juiced about 2 tablespoons
- Pinch sea salt and black pepper to taste
- 1 jar capers drained
- 2 tablespoons butter
- ¼ cup water
- 1 cup chopped ham or chopped pancetta
- ½ cup shredded Parmesan or grated Gruyere Cheese
Instructions
- In a large skillet, heat oil, add ham or pancetta and brown lightly over medium heat. Add brussels sprouts, season with salt and pepper, cook, stirring frequently, until caramelized on each side, 8 to 10 minutes. Add ¼ cup water, butter, garlic, Sautee until almost all liquid has evaporated, about 2 minutes.
- Reduce heat to low and add lemon juice, capers and additional salt, pepper, and garlic to taste. Toss to coat.
- Place in serving bowl and top with the shredded parmesan or grated gruyere cheese.
- Serve immediately.
- Recipe Note: If using frozen Brussels sprouts, you may have to drain any excess liquid that is rendered while cooking the sprouts. Of course, fresh is better for this recipe.
Notes
Recipe Variation: Throw in ¼ teaspoon red chili flakes to add a spicy kick.
