*Tin Roof Brussels Sprouts
Brussel Sprouts, 1lb. Bag
In Stock
Garlic Bulb, ea.
In Stock

Organic Lemon, ea.
In Stock
Tin Roof Brussels Sprouts
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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