This recipe for Brussels sprouts is to die for! I found it in the November 2009 edition of Sunset Magazine, and I’ve since made it four times (including on Thanksgiving, Christmas Day, and New Year’s Eve). I altered it a little (left out the anchovies because I’m not a fan; I don’t add salt to the water when boiling the Brussels sprouts because the capers give it just the right saltiness; and I use more garlic than is called for because I love garlic). I also let the sprouts cook longer in the pan so they get nice and crispy/browned.
Whether you like Brussels sprouts or not, you will love this dish! Thank you Sunset Magazine.