Tin Roof Brussels Sprouts

This is a delicious side or even an appetizer. The flavor of the butter garlic capers and anchovies mix to

To satisfy the savory need. Thanks Tin Roof , Manhattan Beach Ca.

Ingredients:1 pound Brussels sprouts3 tablespoons butter3 Tb extra virgin olive oil1 tsp minced garlic1 tsp minced anchovy1-2 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.