{"id":52354,"date":"2018-10-31T20:15:39","date_gmt":"2018-10-31T19:15:39","guid":{"rendered":"https:\/\/ellerepublic.de\/geroesteter-rosenkohl-mit-kapern-dill-zitrone\/"},"modified":"2020-04-15T17:46:40","modified_gmt":"2020-04-15T15:46:40","slug":"roasted-brussels-sprouts-with-capers-dill-lemon","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/roasted-brussels-sprouts-with-capers-dill-lemon\/","title":{"rendered":"Mediterranean Style Roasted Brussels Sprouts with Capers, Dill & Lemon"},"content":{"rendered":"

Brussels sprouts lovers behold, here’s a recipe to pull you out of the same old, same old doldrums. These Mediterranean style roasted Brussels sprouts are full of bold flavors thanks to fresh dill, capers and lemon, making them a refreshingly new way to enjoy these cute looking cabbage-like sprouts.<\/p>\n

This is my new favorite way to enjoy roasted Brussels sprouts — SERIOUSLY. I’ve made this recipe three times in the last week, cause I love it that much. First time as a side dish and the next two times as a light lunch. Yes, Brussels sprouts as a main meal “salad” for two. Speaking of which, leftovers are also pretty tasty too…IN a salad. I tossed mine in a marinated kale salad. YUM.
\n\"Ger\u00f6steter<\/a>
\nIf you\u2019ve only ever eaten boiled Brussels sprouts, then it\u2019s quite possible you hate them because of the bitter flavor and overcooked limp texture. That was my experience growing up. But low and behold there are ways to take bring out their natural tasty sugars — that my friends is caramelization. The goal: browned, crispy edges.<\/p>\n

How to cook Brussels sprouts to get the best taste:<\/h2>\n

Rule number 1. Get them fresh. Super fresh. Make sure they feel tightly compact, firm and are vivid green. And by the way, the smaller sprouts are generally sweeter, while bigger ones are more bitter.<\/p>\n

\"Mediterranean<\/a><\/p>\n

Roast them.<\/h3>\n

Roasted Brussels sprouts are a dream. This is my go-to method and probably the easiest way to prepare Brussels sprouts. Trim them, cut them in half and toss them with olive oil, season with salt and pepper, and roast them, on a uncrowded baking sheet at 200\u00b0C until crispy on the outside and soft on the inside. So easy.<\/p>\n

Saut\u00e9 them.<\/h3>\n

You can also use a skille to achieve that the tasty caramelized effect that you get by roasting them. And again, just be sure not to overcrowd the pan \u2015 this will cause them to steam instead of brown. I like to use a heavy bottomed skillet and leave them alone so that really brown. A little tip, add some smokey bacon<\/a>. Any kind of cabbage with bacon as born for each other.<\/p>\n

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\"Mediterranean<\/a><\/div>\n <\/div>\n
\n \n Elle<\/span>\n <\/div>\n

Mediterranean Roasted Brussels sprouts with capers, dill and lemon<\/h2>
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