Spaghetti with Shredded Brussels Sprouts, Carrots & Crispy Capers

For my blogiversary, I decided to make something really fancy! Well, actually, this is a VERY easy and super quick lunch or dinner. This key is to make as much as you need, so check out my measurements but figure out how much you want to make based on how many mouths you are feeding and how big the vegetables are.

To make this cute little spaghetti tower, I used this totally cool kitchen food ring mold. I once saw a chef make a tower of food on Chopped and I figure that I am a good enough home cook to figure out how to use it too. The Brussels sprouts and carrots come out as the tower is pulled apart.

These measurements made 8 towers, serving 4 adults.

Note: There is hardly any heat in this dish (temperature-wise) so expect to eat it warm.

24 medium Brussels sprouts
2 big carrots
1 package spaghetti
Olive oil
S and P
1/4 cup capers
1/4 cup sunflower oil

Cut the nub off at the end of the Brussels sprouts and then cut in half. Place the flat side down and slice them thinly. Using a vegetable peeler, peel the first layer off the carrots and discard. Then keep going with the peeler to make long, thin slices. (Go as far as you can. You will be left with the core of the carrot. Use the core for homemade stock.)

Get the pasta going.

Heat a 1/4 cup sunflower oil in a shallow pan. Add the capers and fry for about a minute. Drain into a small strainer over a cup or jar to catch the oil so it is easy to discard.

Sauté the Brussels sprouts and carrots until softening, about 3 minutes. Season with salt and pepper.

Toss the spaghetti with the vegetables. If you are not using a ring mold, just top each portion with capers and serve.

Place the ring mold on a plate. Use tongs to gently place spaghetti mixture into the mold as high as possible. Press the top down and then slide the bottom out. Top with capers and enjoy!