1 Lb. Brussels Sprouts
3 Tbsp. Olive Oil
2 Tbsp. nonpareil capers
¼ cup grated Parmesan
Juice from ½ lemon
2 Tbsp. Butter
Rinse all the Brussels and remove outer leaves. Cut into halves.
In a large saute pan, preheat olive oil over medium heat. Add the Brussels and cook until sprouts start to brown, stirring occasionally.
Once brown, add butter and remove from heat when melted. Add capers and lemon juice. Garnish with Parmesan. Add salt to taste.