3 lbs Brussels Sprouts
¼ cup Unsalted Butter
1 Tbsp + 1 tsp Kosher Salt
½ tsp Black Pepper, freshly ground
4 Tbsp Capers
2 Tbsp Lemon Juice
4-5 Strips Bacon, cooked and crumbled
2 Tbsp Shaved Parmesan Cheese, for garnish
Prepare the brussels sprouts by peeling off the tired outside leaves and cutting off the stem. Mark the core where the stem was with an X using a paring knife. Cut the sprouts in half.
In a 4 quart sauce pan bring 2 quarts of water to a boil. Season with 1 tbsp of salt. Blanch the sprouts for 10 minutes, or until fork tender.
In a 10 inch sauté pan, brown the butter and add in the sprouts. Cook on medium high heat, rolling the sprouts in the pan, until the sprouts are caramelized, about 10 minutes.
Remove from the heat, and add the capers, lemon juice and bacon. Sprinkle with shaved Parmesan cheese.