Brussels Sprouts with Crispy Capers & Bacon
Ingredients
- 4 slices bacon
- 2 dozen brussels sprouts
- sea salt and black pepper
- coconut oil for frying the capers
- 1/4 cup capers, drained
- zest of 1 lemon
- juice of 1/2 lemon
Preparation
Preheat the oven to 350°f
In a large, deep pot over medium-low heat, cook the bacon for abut 8 minutes or until the fat has rendered off and the bacon is crispy
Remove the bacon from the pot and pour the bacon grease onto a large rimmed baking sheet
Slice the bottoms off of the brussels sprouts, then quarter them
Place them on the baking sheet and toss to coat evenly with the bacon grease
Season lightly with salt and pepper
Roast the brussels sprouts for approximately 30 minutes or until the edges begin to brown and they become bright green
While the brussels sprouts roast, add about 1/4 inch of coconut oil to the pot used to cook the bacon
Once the oil is hot, carefully place the capers in the oil and cover with a splatter screen, as a lot of water in the capers will cook off and splatter in the first few seconds
Fry the capers for 1 to 2 minutes or until they become darker green and crispy
Set them aside
When the brussels sprouts are finished roasting, chop the bacon into 1/4-inch pieces and sprinkle it over the top along with the capers and lemon zest
Pour the lemon juice over the top and serve warm