are first caramelized then tossed in a lemony caper butter sauce. The most popular item on the menu.
Tin Roof Bistro Brussels Sprouts
ING pound trimmed Brussels sprouts cut in half 3 tablespoons butter 3 tablespoons extra virgin olive oil 1 teaspoon minced garlic teaspoon minced anchovy 2 teaspoons whole capers tablespoon lemon juice K/salt, pepper , to taste. chopped parsley garnish 2" thick slices of ciabatta bread
METHOD Toss the Brussels Sprouts in 2 tablespoons of olive oil, kosher salt and pepper and add to a cast iron skillet. Roast 400 deg 15-18 min til caramelized. Remove skillet to stove top. Brush ciabatta w/ tb olive oil; oven/toast 3-5 minutes while you finish off the Brussels Sprouts on stovetop.
FINAL On med-high heat, add 3 tablespoons of the butter, garlic and anchovy. Stir the ingredients together gently. Cook for about 45 sec (do not brown the garlic), then add the lemon juice and capers. Stir/combine, then garnish with parsley if desired.
SERVE immediately by plating bread, then spoon Brussels sprouts over; and add a couple of wedges of lemon.
Nutrition Information Yield: 4 , Amount per serving: 735 calories, Calories: 735g, Carbohydrates: 116g, Protein: 23g, Fat: 21g, Saturated Fat: 8g, Cholesterol: 23mg, Sodium: 1234mg, Potassium: 441mg, Fiber: 7g, Sugar: 3g, Vitamin A: 1115g, Vitamin C: 98.1g, Calcium: 50g, Iron: 1.6g