Craving a side dish that will transform your vegetable-skeptical friends into Brussels sprouts enthusiasts? Get ready to revolutionize your dinner table with this mouthwatering Brussels Sprouts with Walnuts and Capers recipe that promises crispy, golden-brown perfection in just 30 minutes! Imagine perfectly caramelized sprouts with a delightful crunch from toasted walnuts and a tangy pop from briny capers - this dish is about to become your new go-to vegetable sensation that even the pickiest eaters won't be able to resist.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, halved
- 1/2 cup walnuts, chopped
- 2 tablespoons capers
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the Brussels sprouts by washing them thoroughly under cold running water. Trim off the stem ends and remove any yellow or discolored outer leaves.
- Using a sharp knife, carefully halve each Brussels sprout lengthwise, ensuring they are cut evenly to promote uniform cooking.
- Heat olive oil in a large skillet or cast-iron pan over medium-high heat until the oil shimmers and is hot but not smoking.
- Place the halved Brussels sprouts cut-side down in the skillet, arranging them in a single layer to ensure maximum caramelization. Do not overcrowd the pan.
- Cook the Brussels sprouts without moving them for 5-7 minutes, allowing them to develop a deep golden-brown crust on the cut side.
- Flip the Brussels sprouts and add chopped walnuts to the pan. Continue cooking for an additional 3-4 minutes, stirring occasionally.
- Sprinkle capers into the skillet and toss gently to combine with the Brussels sprouts and walnuts.
- Season generously with salt and freshly ground black pepper, adjusting to taste.
- Remove from heat when Brussels sprouts are tender and have developed a nice caramelized exterior, with walnuts lightly toasted.
- Transfer to a serving dish and garnish with additional chopped walnuts if desired. Serve immediately while hot and crisp.
Tips
- Use a heavy-bottomed skillet like cast-iron for the best caramelization and even heat distribution.
- Ensure Brussels sprouts are completely dry before cooking to achieve maximum crispiness.
- Don't move the sprouts for the first 5-7 minutes to develop that coveted golden-brown crust.
- Cut sprouts evenly to guarantee uniform cooking.
- Use fresh, high-quality olive oil for the best flavor.
- Toast walnuts briefly to enhance their nutty flavor and add extra crunch.
- Season generously with salt and pepper, tasting and adjusting as you cook.
- Serve immediately while the sprouts are hot and crisp for the best texture and flavor experience.
Nutrition Facts
Calories: 157kcal
Carbohydrates: 5g
Protein: g
Fat: 15g
Saturated Fat: g
Cholesterol: 0mg
