Tin Roof Bistro Brussels Sprouts
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1 tablespoon lemon juice
- 3 tablespoons butter
- 1 teaspoon minced garlic
- 3 tablespoons extra virgin olive oil
- chopped parsley for garnish (optional)
- 1 pound brussels sprouts trimmed of rough outer leaves and cut in half
- 1 teaspoon minced anchovy
- 2 teaspoons whole capers
- kosher salt and fresh cracked black pepper to taste (i used 1/2 teaspoon of kosher salt and 1/4 teaspoon black pepper)
- 2 thick slices of ciabatta bread 2 inches thick
- Carbohydrate 21.2390231449428 g
- Cholesterol 45.7546875196215 mg
- Fat 27.6482026255978 g
- Fiber 8.75438144594721 g
- Protein 8.0170047457971 g
- Saturated Fat 12.4162045888821 g
- Serving Size 1 1 Serving (266g)
- Sodium 264.714592197302 mg
- Sugar 12.4846416989955 g
- Trans Fat 1.62051087771987 g
- Calories 339 calories
Preheat the oven to 400 degrees.Toss the Brussels Sprouts in 2 tablespoons of olive oil, kosher salt and pepper and add to a cast iron skillet or other oven safe skillet.Roast for 15-18 minutes, or until caramelized.Take skillet out with oven mitts and put it onto your stove top.Brush the remaining 1 tablespoon of olive oil onto the ciabatta bread and toast on a piece of foil or a pan for 3-5 minutes while you finish off the Brussels Sprouts on the stovetop.On a medium-high heat, add 3 tablespoons of the butter, garlic and anchovy.Stir the ingredients together gently.Cook for about 45 seconds (not long enough to brown the garlic), then add the lemon juice and capers.Stir to combine, then garnish with parsley if desired.Serve immediately by plating bread onto the plate, then spoon over the Brussels sprouts and add a couple of wedges of lemon if you'd like.
