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BRUSSEL SPROUTS WITH LEMON CAPER AND SHALLOT SAUCE
Ingredients:
Enough baby brussel sprouts for two people
Olive oil sufficient to generously coat sprouts
2-3 tbls fresh lemon juice
1 tbls finely chopped shallot
1/4 cup capers, or more
Salt & Pepper to taste
Directions:
Heat oven to 450
Trim sprouts and toss in a bowl with olive oil until thoroughly coated. Place in an iron skillet and shake so oil covers bottom of pan. Place skillet in oven to roast sprouts. Set time for five minutes.
Take remaining olive oil in bowl and add lemon juice, shallots and capers, stirring to blend well.
Check sprouts, giving skillet a few brisk shakes and turning it around. Continue roasting, testing frequently for doneness by piercing with a fork. As soon as sprouts begin to soften (it should not take more than a few more minutes), remove them from oven and place over medium heat on stovetop. Pour oil/juice mix over sprouts to coat evenly, stirring as you add salt and pepper. The capers and onions should quickly start to give off fragrence. One final taste. Adjust S & P if necessary and serve from skillet!
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