Brussels Sprouts with Lemon-caper Dressing

Eliza Adam


Serving Size: Serves 4 to 6

A light and tangy dressing paired with Brussels sprouts seems out of the ordinary at first, but the flavors work together quite well. The chestnuts add a nice crunch to the dish.


  • 2 T unsalted butter
  • 1 lb. fresh Brussels sprouts
  • ¾ C chestnuts, coarsely chopped (from jar or vacuum-sealed pack)


  • ¼ C parsley, finely chopped
  • 2 T small capers, rinsed
  • 1 shallot, finely diced
  • 1 t. lemon zest, grated
  • 1⁄3 C extra virgin olive oil
  • 1 T white wine vinegar
  • 2 t. fresh lemon juice or to taste
  • Salt and freshly ground black pepper


  1. Make the dressing: Whisk all ingredients together in a bowl, season with salt and pepper to taste. Let stand for 10 minutes, then taste again and adjust the seasonings.
  2. Remove yellowed outer leaves from Brussels sprouts. Blanch the Brussels sprouts in boiling water for 3 minutes or just until tender. Drain and cut the sprouts into four wedges.
  3. Melt the butter in a large skillet over medium-high heat. Add Brussels sprouts and chestnuts, cook, stirring often, until sprouts and chestnuts are heated through and slightly browned, approximately 2 to 4 minutes. Season with salt and pepper.
  4. Immediately toss the heated sprouts with the dressing. Serve immediately.