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brussels sprouts in a bowl

McDaniel’s Short-Cuts | Crispy Brussels Sprouts with Lemon & Capers

  • Author: Jennifer McDaniel


  • 2 T. olive oil 
  • 1 package 10 oz. shredded Brussels sprouts 
  • Salt and pepper to taste
  • 2 garlic cloves, chopped 
  • 1 T. lemon zest 
  • 2 T. capers/juice 
  • Juice of one lemon
  • 1 t. honey 
  • 3 T. dried cherries 
  • 1/3 c. crumbled blue cheese


  1. In a medium sauté pan, heat olive oil over medium-high heat.
  2. Once oil has warmed, add Brussels sprouts in an even layer. Sprinkle garlic, lemon zest and salt and pepper over sprouts. 
  3. Sauté untouched for 5-8 minutes. Sprouts should be slightly browned with some pieces caramelized.
  4. Add lemon juice, capers and honey and toss. 
  5. Sauté an additional 8-10 minutes to desired crispiness. 
  6. Remove from pan and toss with dried cherries and crumbled blue cheese.