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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the bottom stems off and peel off any bruised or wilted leaves. Cut an x into the stem end (this helps them become a bit more tender during cooking). Cut each sprout in half. | 2. In a saucepan, bring 2 quarts water to a boil. Add 1 tbls. of the salt and the Brussels sprouts. Cook about 10 minutes, or tender when pierced with a knife. | 3. Melt the butter in a large saute pan over medium high heat and cook until golden brown. Add the sprouts. Cook for 10 minutes, constantly stirring until well caramelized on all sides. | 4. Remove from heat, then add the capers, lemon juice, pepper, and the 1 teaspoons salt. Sprinkle with the Parmesan cheese. Serve and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brussels sprout	3	lbs		585.1349	121.7897	45.9943	4.0823
kosher salt	1	tablespoon		-	-	-	-
butter	4	tablespoons	unsalted	342.0	15.714	10.686	28.8
caper	1/4	cup	drained	7.912000000000001	1.6822	0.8118	0.2958
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.