Spicy Brussels Sprouts with Fried Capers

Ingredients

• 2 pounds brussels sprouts trimmed halved
• 0.5 cup brined capers drained
• 2  garlic cloves minced
• 0.5  optional: lemon 
• 3 fillet oil-packed anchovy finely chopped
• 0.3 cup olive oil extra-virgin
• 0.5 tsp chile flakes red

Equipment

• frying pan
• paper towels
• pot
• slotted spoon

Directions

1. Bring a large pot of salted water to a boil.
2. Add brussels sprouts and cook just until tender and bright green, about 5 minutes.
3. Drain and set aside.
4. Meanwhile, blot capers on a paper towel.
5. Heat oil in a large frying pan over high heat.
6. Add capers and cook, stirring carefully (mixture will splatter), until capers start to open and are brown and crisp, about 5 minutes. With a slotted spoon, transfer capers to a paper towel to drain.
7. Add garlic and anchovies to pan and cook until fragrant, about 1 minute.
8. Add brussels sprouts and chile flakes and stir to coat with oil. Cook, stirring occasionally, until starting to brown, about 5 minutes.
9. Transfer to a serving plate and sprinkle with capers and a squeeze of lemon.