Use fresh, small brussel sprouts for maximum effect.
Small ones can be used whole, larger ones cut in half.
250gms of fresh Brussel sprouts, washed and drained4 large cloves of Garlic. Peeled and thinly sliced2 tablespoons of Capers. Washed and drained2 tablespoons of fresh parsley choppedJuice of half a lemonPinch of Sea salt2 tablespoons of vegetable oil for fryin
Blanch the garlic slices in boiling salted water. Drain well on absorbent paper.
Heat the vegetable oil in a deep sided frying pan or saucepan. It needs to be reasonably hot to sauté the vegetables, to the point of browning and caramelising them as you cook. A few “burnt” bits will add to the flavour, but don’t neglect the pan, stir frequently.
When the oil is hot add the Brussel Sprouts (take care as they may splatter in the hot oil) stir on a rapid heat for about 4 minutes.Stir in the blanched garlic slices and continue cooking and stirring for about another minute.
Then add the drained Capers, continue for about another minute and then add the parsley.
Finish the cooking, stirring briskly all the time…maybe another minute or two, depending on the size and density of the sprouts.
Turn off the heat…add the lemon juice and salt to taste.
Stir and Serve.