Brussel Sprouts, Carrots & Capers
- 2 lb Brussel sprouts (I just use four of the large containers), trimmed and cut in half
- 1 ½ cup carrots, cut on the diagonal (I use carrots that you have to peel – apparently according to chefs the baby peeled carrots have no taste when cooked!)
- ¼ cup olive oil
- 1 tablespoon butter
- ½ cup well drained capers
- 1 tablespoon chopped flat parsley (I often forget this – I chop it and the discover it after dinner is over)
- ¼ teaspoon salt, or to taste
- ¼ teaspoon pepper, or to taste – I use the cracked black pepper
Combine 3 tablespoon olive oil, Brussel sprouts and carrots in a roasting pan, toss to coat vegetables. Roast at 450 for 15 minutes, stir occasionally. Heat 1 tablespoon olive oil and the butter until butter melts over medium heat. Add capers and fry for 3 minutes or until brown and crisp. Combine with vegetables; add salt and pepper to taste, sprinkle with parsley and serve
(Very good, easy and fast)