On Saturday after the market, Alex and I tried to recreate the sprouts from Copper Hog. Alex thought she tasted capers and balsamic vinegar, and this is what we came up with:
Roasted Brussels Sprouts with Capers and Balsamic Vinegar
- Brussels Sprouts – rinsed, cleaned and halved
- Olive oil
- Balsamic Vinegar
- Salt and Pepper
- Preheat oven to 375 F.
- Toss Brussels sprouts and capers in a little olive oil and balsamic vinegar.
- Sprinkle with salt and pepper.
- Bake 20-30 minutes, until slightly browned and crispy.
We thought they tasted pretty yummy, but not quite like the Copper Hog’s. So I went to the CH and asked how they made them. Turns out they are deep fried. No wonder they taste so good. They deep fry the Brussels sprouts and capers, then add toasted hazelnuts and a homemade vinaigrette.
I don’t think I will invest in a deep fryer.
How do you like your Brussels sprouts?