Ingredients

The following ingredients have 2 Servings
  • 1 pound Brussels sprouts
  • 2 tablespoons shredded parmesan cheese
  • 2 tablespoons panko breadcrumbs
  • 2 tablespoons sliced almonds
  • 1 tablespoon capers
  • 1 teaspoon white wine vinegar
  • 1 teaspoon extra virgin olive oil
  • salt and pepper to taste

Instruction

  • Cut ends of Brussels sprouts and slice in half. Remove the core by making two diagonal cuts (make a V shaped cut). The wedge should come out easily. Peel off all the leaves.
  • In a pan over medium heat, add olive oil and Brussels sprouts. Sautée for 4 minutes, until leaves are softer but still yield a crunch. Add white wine vinegar and capers, stir well and turn the heat off.
  • In a separate pan over medium heat, add breadcrumbs and shaved almonds. Cook for 2-3 minutes until breadcrumbs are golden brown. Turn the heat off and add the mixture to the Brussels sprouts.
  • Transfer to a serving bowl or plate and sprinkle shredded parmesan cheese on top. Season with salt and pepper and serve.