Best Ever Roasted Brussels Sprouts
Serves: 4 – 6 • Course: Side Dishes • Season(s): Fall, Winter
Ingredients
- 1 pound Brussels sprouts
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
- 3 tablespoons butter
- 1 teaspoon garlic, minced
- 1 teaspoon anchovies, minced
- 2 teaspoons capers, rough chopped
- 1 tablespoon lemon juice
- salt and pepper
- 1 teaspoon parsley, chopped
Instructions
Preheat oven to 400° F.
Trim the Brussels sprouts to remove any discolored stem or tough outer leaves. Cut each Brussels sprout in half then toss them with the olive oil and the quarter teaspoon of salt. Spread the Brussels sprouts in a roasting pan or large cast iron skillet and roast in the oven for 15-20 minutes, or until they have turned golden-brown and are fork tender. Check at 10 minutes to make sure they aren't browning too quickly. If so, use a spatula to flip them over to brown the other side. You don't want the Brussels sprouts to blacken but a few dark, crispy leaves will be delicious.
While the Brussels sprouts roast, melt the butter in a small pan over medium heat. Add the garlic, cooking for a minute just until fragrant. Lower the heat and add the anchovies and capers, stir to mix, and cook until the garlic turns golden and the flavors are well blended. Turn off the heat and stir in the lemon juice.
When the Brussels sprouts are done, remove them from the oven and transfer to a large bowl. Add the butter mixture and stir until the Brussels sprouts are well coated. Season to taste with salt and pepper. Sprinkle with the chopped parsley before serving.