Ingredients:
2 lbs Brussels sprouts
1/2 cup drained capers
1/3 cup
Coeur d'Olives Lemon Infused Extra Virgin Olive Oil3/4 teaspoon cracked red pepper
Steam Brussels sprouts until they are tender and bright green. Slice in half. Heat
Coeur d'Olives Lemon Infused Extra Virgin Olive Oil in a large frying pan over medium high heat. Add capers and cracked red peppers and stir continuously until the capers start to open and are brown and crisp. Add Brussels sprouts to coat in oil and caper mixture. Place in serving dish and serve.
