Not Quite Cleveland Heath’s Brussels Sprouts

Adapted from Cleveland Heath, Edwardsville, IL 

8 oz. fresh Melissa’s Brussels Sprouts
1 T. good olive oil
Salt and freshly ground cracked pepper

2 T. good
olive oil
1 T. fresh lemon juice
Melissa’s medium shallot, finely chopped
1 T. capers
2 T. freshly grated Parmesan

Preheat oven to 400° F. Toss Brussels sprouts in oil and season with salt and pepper. Roast for 20 minutes.

While sprouts are roasting, make sauce; set aside.

In a small bowl, combine olive oil, lemon juice, shallots, and capers. Toss with roasted Brussels sprouts, salt and pepper to taste. Place into a serving dish, top with Parmesan cheese, and serve hot.


*This sauce was so tremendously good, by the way, that I made some up separately to use to dip Italian bread. Yummy!