- 3 pounds Brussels sprouts
- 1 tablespoon kosher salt, plus 1 teaspoon
- 4 tablespoons unsalted butter
- ¼ cup capers, drained
- 2 tablespoons fresh lemon juice
- ½ teaspoon freshly ground black pepper
- 2 tablespoons grated Parmesan cheese for garnish
- Stem the Brussels sprouts and peel off any wilted or bruised outer leaves. With a paring knife, cut a shallow X into the stem end to help the sprouts become a bit more tender during cooking. Cut each sprout in half.
- In a saucepan, bring 2 quarts of water to a boil, then add 1 tablespoon of the salt and the Brussels sprouts. Cook until tender when pierced with a knife, about 10 minutes.
- In a large sauté pan, melt the butter over medium-high heat and cook until golden brown. Add the sprouts. Cook for about 10 minutes, constantly moving the sprouts from side to side until they’re well caramelized on all sides.
- Remove from the heat and add the capers, lemon juice, pepper, and the 1 teaspoon salt. Sprinkle with the cheese and serve.