3 Tb extra virgin olive oil
1-2 teaspoons whole capers
1 tsp parsley chopped (optional)
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
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!
