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Spicy Brussels Sprouts with Fried Capers





Total Time
25 mins

Add Mediterranean flair to Brussels sprouts with capers, garlic, anchovy, and red chile flakes.  If you’re not an anchovy fan, just leave them out. The dish will still have plenty of flavor.

Spicy Brussels Sprouts with Fried Capers




Photo: James Baigrie; Styling: Randy Mon
 2 pounds brussels sprouts, trimmed and halved
 1/2 cup drained brined capers
 1/3 cup extra-virgin olive oil
 2 garlic cloves, minced
 3 oil-packed anchovy fillets, finely chopped
 1/2 to 3/4 tsp. red chile flakes
 1/2 lemon
Step 1
1

Bring a large pot of salted water to a boil. Add brussels sprouts and cook just until tender and bright green, about 5 minutes. Drain and set aside.

Step 2
2

Meanwhile, blot capers on a paper towel. Heat oil in a large frying pan over high heat. Add capers and cook, stirring carefully (mixture will splatter), until capers start to open and are brown and crisp, about 5 minutes. With a slotted spoon, transfer capers to a paper towel to drain.

Step 3
3

Add garlic and anchovies to pan and cook until fragrant, about 1 minute. Add brussels sprouts and chile flakes and stir to coat with oil. Cook, stirring occasionally, until starting to brown, about 5 minutes. Transfer to a serving plate and sprinkle with capers and a squeeze of lemon.

Step 4
4

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories133
% Daily Value *
Total Fat 9.7g13%

Saturated Fat 1.4g7%
Cholesterol 0.8mg1%
Sodium 461mg21%
Total Carbohydrate 11g4%

Dietary Fiber 6g22%
Protein 3.9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.