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*Tin Roof Brussels Sprouts
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Tin Roof
Brussels Sprouts
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.
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