Tin Roof Bistro Brussels Sprouts

• Seafood

  • 1 tsp Anchovy

• Produce

  • 1 lb Brussels sprouts
  • 1 tsp Garlic
  • 1 Parsley

• Condiments

  • 2 tsp Capers, whole
  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 Kosher salt and fresh cracked black pepper

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 2 thick slices Ciabatta bread

• Dairy

  • 3 tbsp Butter

Found on dinnerthendessert.com

Description

Ingredients

• 1 pound Brussels sprouts, trimmed of rough outer leaves and cut in half
• 3 tablespoons butter
• 3 tablespoons extra virgin olive oil
• 1 teaspoon minced garlic
• 1 teaspoon minced anchovy
• 2 teaspoons whole capers
• 1 tablespoon lemon juice
• Kosher salt and fresh cracked black pepper, to taste (I used ½ teaspoon of Kosher salt and ¼ teaspoon black pepper)
• chopped parsley, for garnish (optional)
• 2 thick slices of ciabatta bread, 2 inches thick

Directions

• Preheat the oven to 400 degrees.
• Toss the Brussels Sprouts in 2 tablespoons of olive oil, kosher salt and pepper and add to a cast iron skillet or other oven safe skillet.
• Roast for 15-18 minutes, or until caramelized.
• Take skillet out with oven mitts and put it onto your stove top.
• Brush the remaining 1 tablespoon of olive oil onto the ciabatta bread and toast on a piece of foil or a pan for 3-5 minutes while you finish off the Brussels Sprouts on the stovetop.
• On a medium-high heat, add 3 tablespoons of the butter, garlic and anchovy.
• Stir the ingredients together gently.
• Cook for about 45 seconds (not long enough to brown the garlic), then add the lemon juice and capers.
• Stir to combine, then garnish with parsley if desired.
• Serve immediately by plating bread onto the plate, then spoon over the Brussels sprouts and add a couple of wedges of lemon if youd like.