This recipe (one of Diane's personal favorites!) is the perfect combination of crisp saltiness with a zesty bite. Brussels sprouts never tasted so good!
Brussels Sprouts with Crispy Capers & Bacon
grain-free • gluten-free • dairy-free • sugar-free
PREP TIME: 15 minutes
COOKING TIME: 40 minutes
- 4 slices bacon
- 2 dozen Brussels sprouts
- sea salt and black pepper
- coconut oil for frying the capers
- 1/4 cup capers, drained
- zest of 1 lemon
- juice of 1/2 lemon
Preheat the oven to 350°F.
In a large, deep pot over medium-low heat, cook the bacon for abut 8 minutes or until the fat has rendered off and the bacon is crispy. Remove the bacon from the pot and pour the bacon grease onto a large rimmed baking sheet.
Slice the bottoms off of the Brussels sprouts, then quarter them. Place them on the baking sheet and toss to coat evenly with the bacon grease. Season lightly with salt and pepper. Roast the Brussels sprouts for approximately 30 minutes or until the edges begin to brown and they become bright green.
While the Brussels sprouts roast, add about 1/4 inch of coconut oil to the pot used to cook the bacon. Once the oil is hot, carefully place the capers in the oil and cover with a splatter screen, as a lot of water in the capers will cook off and splatter in the first few seconds. Fry the capers for 1 to 2 minutes or until they become darker green and crispy. Set them aside.
When the Brussels sprouts are finished roasting, chop the bacon into 1/4-inch pieces and sprinkle it over the top along with the capers and lemon zest. Pour the lemon juice over the top and serve warm.
A large, deep pot is useful in this case because dropping capers, which have a fair amount of water in them, into hot oil will cause splattering. The depth of the pot helps to contain the splattering.