I’m always on the lookout for excellent side dishes. I get tired of the same old thing, and while I feel like there are an endless ways of cooking chicken, pork tenderloin or shrimp, veggies seem to be a stretch for me. When I found this recipe on Pinterest, I was intrigued. I changed it up just a little, loved it, so I’m sharing it with you.

Chopped Brussels Sprouts
16 oz. brussels sprouts
1/2 cup sliced almonds
3 T. olive oil
1/4 cup capers
juice one lemon
several splashes (~2 Tablespoons?) balsamic or red wine vinegar
Kosher salt & fresh ground pepper

Wash, trim & cut spouts in half (top to bottom). Chop in a food processor – will look similar to slaw. Set aside.

Brown almonds in roasting pan. Add to sprouts.

Heat oil in pan; add capers and heat until they “explode” or “flower.” (Use a lid to avoid splattering.) Add sprouts back to the pan with the capers. Add lemon, vinegar and S&P. Mix well.

Cook for several minutes until sprouts are well-wilted. Serve hot.