The Best Roasted Brussels Sprouts
serves 4 as a side dish
1 pound of brussels sprouts
2 Tablespoons extra virgin olive oil
4 Tablespoons unsalted butter
3 garlic cloves, minced
1 Tablespoon lemon juice
1 Tablespoon capers
2 Tablespoons fresh flat-leaf parsley, chopped
salt and pepper
Preheat oven to 350 degrees Fahrenheit. Cut off ends of brussels sprouts and remove tough outer leaves. Cut in half lengthwise and put into a bowl. Toss with 2 Tablespoons olive oil, a pinch of salt and pepper, until evenly coated. Spread onto a parchment-lined baking sheet and bake for 20 to 25 minutes.
Meanwhile, melt butter in a small sauté pan over medium heat. Then, add garlic and and cook until garlic turns golden brown, but not burnt, about 5 minutes. Add lemon juice, capers, parsley, and another pinch of salt and pepper. Stir until incorporated and remove from the heat.
Toss sprouts with sauce until evenly incorporated and enjoy! Serve with toasted or grilled bread if you like.
Note: If you want to add another salty element you can also add about 1 tsp of minced anchovy and add to butter with the minced garlic. It’s really good but left it out above since I know some people don’t like anchovies that much.
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