Tin Roof Bistro Brussels Sprouts

One of my local favorite eateries is Tin Roof Bistro located in Manhattan Beach.  I have never had a bad meal here.  In fact, every meal has been above par.  One of the most popular appetizers on the menu is their Caramelized Brussels Sprouts.  It is so popular, that folks are always inquiring about the ingredients, so over the holidays the restaurant decided to share the recipe with patrons who asked for it.  At Tin Roof Bistro they are served over grilled ciabatta bread.  In this recipe, I just show you how to prepare the Brussels sprouts.

Clean Brussels sprouts by removing the rough outer leaves and root.

Cut the sprouts in half lengthwise, and toss in a bowl with 2 tablespoons of extra virgin olive oil.

Lay out well coated Brussels sprouts on a sheet pan.  Roast for 20 – 25 minutes in oven at 350 degrees F, until lightly caramelized.

This is what they will look like once roasted!

Take 3 tablespoons of unsalted butter and allow to melt in a small saucepan.

Add 1 teaspoon of minced garlic and 1 teaspoon of minced anchovy.  I know, my anchovy doesn’t look quite minced.  It’s more chopped.  But hey, it worked.

Cook until garlic turns a golden brown.  Add lemon juice, salt, pepper and……

capers, about 1 to 2 teaspoons, depending on how much you like them.  You can also add some parsley at this point.  By now your kitchen smells soooooo good!

Pour sauce over sprouts and toss well.

Enjoy!

Ingredients:

1 pound Brussels sprouts

3 tablespoons butter

3 Tb extra virgin olive oil

1 tsp minced garlic

1 tsp minced anchovy

1-2 teaspoons whole capers

1 Tb lemon juice

1 tsp parsley chopped (optional)

Salt and pepper to taste

Cooking method:

Prep the Brussels sprouts by removing root end and rough outer leaves.  Cut in half lengthwise.  Put in bowl and add 2 tablespoons of extra virgin olive oil.  Toss Brussels sprouts in oil, then lay out on sheet pan.  Roast for 20-25 minutes in oven at 350 degrees F. until lightly caramelized.  When Brussels sprouts are roasted, heat up small sauté pan.  Add 3 tablespoons of butter.  Allow to melt.  Add minced garlic and anchovy.  Cook for several minutes until garlic turns a golden color.  Add lemon juice, capers, parsley and salt & pepper.  Toss sprouts in sauce until thoroughly coated.

It goes well served over grilled ciabatta bread.  To grill the bread, brush ciabatta with 1 tablespoon of extra virgin olive oil, and then grill or toast the bread.  Place the grilled ciabatta in bottom of a bowl and pour the Brussels sprouts over the bread.

Serves 2

Enjoy!