Thanksgiving Brussels Sprouts


"Carmelized with butter and capers"
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30 servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  1. 1. Peel off outside leaves of Brussel Sprouts and cut off stem. Core where stem was with X. Cut sprouts in half
  2. 2. Blanch Sprouts for 10 minutes in 2 quarts boiling water seasoned with Tbsp of salt.
  3. 3. In saute pan brown butter and add spouts. Carmelize sprouts on med high heat for about 10 minutes.
  4. 4. Remove sprouts and add capers and lemon juice. Add remaining salt and pepper. Spinkle with parmesaen.


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