My dishes are usually based on recipes, or a combination of recipes, that are tweaked to my liking. Sometimes, as is with this one, it’s an idea that I attempt to bring to life. A few years ago a friend told me about some crispy brussels sprouts with capers that she had in a restaurant, so I experimented with the idea and bumped it up a notch with preserved lemon. I make my own preserved lemons but you can buy jars in Middle Eastern shops or just use the juice and zest of a fresh lemon. I debated adding apple to this dish (and may try some day) but thought it might be too many components. I think these would also be delicious sprinkled with pumpkin seeds or grated parmesan cheese. Or served with dollop of garlic aioli… Mmmmm.

For frying, I have used leftover chicken fat (schmaltz) or bacon fat that I saved from other recipes (don’t throw away that delicious fat… mom, I’m looking at you), but olive oil works as well. Serves 2. If you double the recipe you would need to cook in 2 pans as the sprouts need to brown in a single layer.

Here’s what I used:

Approximately 2 dozen brussels sprouts
1 TBS olive oil or other type of fat
1 TBS capers, drained
1/4 of a preserved lemon, diced, OR zest and juice from 1/2 fresh lemon
salt and pepper to taste

Wash brussels sprouts, trim ends and loose leaves, cut in half through the stem. (I have no idea how that beer snuck into the picture… none ;) ).

Heat olive oil in large skillet over medium heat (or use that old electric frying pan that has been collecting dust in the back of your cupboard). Place the brussels sprouts in a single layer, cut side down, and sprinkle with a bit of salt. Cook for few minutes until the bottoms of the sprouts start to brown. Cover and cook for a few more minutes (you want to steam them a bit to get them tender).

When just tender, uncover, turn up the heat, add capers and toss. Continue to cook, tossing every minute or so, until the sprouts are brown and caramelized. Add diced preserved lemon or fresh lemon juice and zest and toss a few more times. Season with more salt and a few grinds of pepper. They don’t get better with time, so eat right away!