This recipe is inspired by the MaxLove Project’s Fierce Foods Academy. However, I’m offering it with a delicious Sicilian twist.
The addition of capers and a citrus vinaigrette make it savory and Sicily-inspired. Serve this dish at any family gathering, a holidays celebration or just because you want to comfort food that heals.
2 pounds brussels sprouts, trimmed and halved
1/3 cup Sicilian extra-virgin olive oil
2 garlic cloves, minced
3/4 teaspoon Sicilian sea salt
1/2 to 3/4 teaspoon red chile flakes (to taste)
1/4 cup salt-cured capers
2 tablespoons cornmeal
1 tablespoon olive oil
Juice of half a lemon
1/2 cup white wine vinegar
Extra Virgin olive oil
Preheat oven to 400 degrees F.
Cut off the brown ends of the brussels sprouts and half them, pulling off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and garlic. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
Meanwhile prepare the capers and vinaigrette.
Place the cornmeal in a small bowl.
If using bottled capers, drain and pat dry. Add capers to the cornmeal.
Mix with a fork until the capers are well coated.
Place the capers onto a sieve and shake until the excess cornmeal has been sifted.
Heat a small skillet over medium-high heat. Add the olive oil and the capers.
Shake the pan until the capers are in one layer.
Reduce heat to medium/medium-high.
Sauté for 2 to 3 minutes undisturbed, until the capers are golden-brown.
Shake the pan again and continue to sauté for another 1 to 2 minutes.
When capers are golden-brown on all sides, transfer to a small bowl to cool to room temperature.
Mix lemon juice, vinegar and olive oil and salt for the vinaigrette. Whisk. Set aside.
Remove brussels sprouts from the oven. Allow to cool for about ten minutes. Transfer to a mix bowl. Add chile flakes and an additional pinch of salt to taste. Add vinaigrette. capers.
Transfer to a serving plate and sprinkle with capers.