*Tin Roof Brussels Sprouts
Brussel Sprouts, 1lb. Bag THUMBNAIL
In Stock
Pickup Location Info
Garlic Bulb, ea. THUMBNAIL
In Stock
Pickup Location Info
Organic Italian Parsley Bunch, ea. THUMBNAIL
In Stock
Pickup Location Info
Selina Naturally Celtic Sea Salt, 1lb. THUMBNAIL
In Stock
Pickup Location Info

Organic Lemon, ea. THUMBNAIL
In Stock
Pickup Location Info
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.
All delivery orders have a minimum order value of $40.00.
All orders will be delivered or ready for pickup the following day if placed before 10:00 pm. We are not able to deliver on Sundays. Orders placed after 10:00 pm Friday, Saturday and Sunday will deliver on Monday or ready for pickup on Monday.
Home Delivery is available for El Segundo, Manhattan Beach, Hermosa Beach & Redondo Beach.
Returning Customer?
Privacy Policy Shipping Policy Return Policy
Shopping Cart

The Shopping Cart is currently empty

eCommerce Solution by Nexternal
Security Seals