Skillet
Small pot with lid
- 1 tablespoon neutral oil plus more as needed
- 1 shallot peeled and diced
- 3 broccoli crowns cut into florets
- 12 ounces Brussels sprouts trimmed, scrubbed, and halved
- 3 tablespoons butter
- 1 tablespoon capers drained
- ½ teaspoon crushed red pepper plus more if desired
- 3 cups cooked rice fresh or day-old
- ½ cup grated manchego cheese plus more for serving
- ½ lemon juiced
- Salt and pepper to taste
Cook the Brussels sprouts:
Calories: 431kcal | Carbohydrates: 74g | Protein: 19g | Fat: 11g | Sodium: 308mg | Fiber: 16g | Sugar: 11g | Vitamin C: 487mg