Recipe: Hashed Sprouts with Hazelnuts and Fried Capers

2010_01_05-sprouts

Course Side Dishes

Ingredients in this Recipe

1 lemon, squeezed for juice
1 pound small Brussels sprouts, washed and trimmed
1/2 cup hazelnuts, roughly
1/4 cup capers, well drained
3 tablespoons olive oil
Kosher salt and freshly ground black pepper

Recipe Preparation

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