January Recipe of the Month

Roasted Brussel Sprouts with Crispy Capers and Carrots

This makes a great side to grilled chicken or baked salmon!

Prep & Cook time: 

Prep: 15 minutes, Cook: 18 minutes

Ingredients & Amounts: 

  • 2 pounds Brussels sprouts, trimmed and halved
  • 1 1/2 cups (1/4-inch) diagonally cut carrots
  • 1/4 cup extra-virgin olive oil, divided
  • Cooking spray
  • 1 tablespoon butter
  • 1/2 cup well-drained capers
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  1. Preheat oven to 450º.
  2. Combine Brussels sprouts, carrots, and 3 tablespoons oil in a medium bowl, tossing to coat. Spread on large roasting pan coated with cooking spray. Bake at 450° for 15 minutes or until tender, stirring occasionally.
  3. Heat remaining 1 tablespoon oil and butter in a small skillet over medium heat. Add capers; fry 3 minutes or until brown and crisp. With slotted spoon, transfer capers to paper towels to drain. Set aside.
  4. Combine Brussels sprout mixture and capers in medium bowl. Sprinkle with parsley, salt, and pepper; toss gently to mix.

Servings: 12 1/2 cup servings. Calories: 86. Total Fat (g): 6. Saturated Fat: 1.Total Carbohydrate: 8. Dietary Fiber: 3. Protein: 2.

Fun fact:  the image above shows how Brussel sprouts are grown, I had no idea that’s what they looked like before being picked! –Dr. Schmidt

Source: Recipe accessed on the American Nutrition Association website on January 8, 2018.
Image: Accessed via Google images, labeled as free to use, share, even commercially.