- 1 – 12 ounce package fresh Brussels sprouts
- Olive oil for cooking sprouts
- ½ teaspoon Salt
- 2 Tablespoons lemon juice
- 2 Tablespoons olive oil
- 1 Shallot, finely diced
- 2 Tablespoons of capers, drained
- Fresh parmesan cheese
Wash your sprouts. Cut the bottom core off and then cut them in half or in quarters depending on their size.
Mix the lemon juice, olive oil, shallot, capers, and salt in a small dish and set aside.
In a large skillet, cover the bottom with olive oil and then add sprouts. Cook on medium high heat until sprouts start to brown up nicely in spots. Once you have them as brown as you want them, give your sauce mixture a quick stir and then pour it over the sprouts. Cover and allow to simmer for 2-3 minutes. Sprinkle with fresh parmesan cheese and serve.