I love my Brussel Sprouts with Capers and Anchovies recipe. My family has grown a fondness to any type of Brussel Sprouts recipe and we eat them at least every other week. A few weeks back Tyson and I had dinner at Hollywood’s swanky restaurant Cleo’s in The Redbury Hotel and this recipe was on the menu so I had to order these tasty babies. As soon as I took my first bite, I knew, I had to make them at home. The roasted crispy Brussel Sprouts topped with a lemony sauce is simply divine. I think my version is a pretty darn close home version. The crispy nutty flavors of yummy Brussel Sprouts with salty capers and even more salty anchovies is a perfect match for my palate.
So I’m asking you, do you like Brussel Sprouts? Did you grow up eating Brussel Sprouts? Do you hate them? Either way do yourself a favor and try these crunchy delightful healthy treats.
Stay open to knew possibilities.
Ali in the Valley
Brussel Sprouts with Capers and Anchovies…
1 lb of brussel sprouts
2 tablespoons of extra virgin olive oil
2 tablespoon of butter
4 cloves of garlic minced
1 oz anchovies minced
3 tablespoons of capers
salt and pepper to taste
preheat the oven to 400º. rinse and cut brussel sprouts and toss in a large bowl with olive oil, salt and pepper. roast sprouts for 30 minutes.
while sprouts are roasting melt olive oil / butter in a small sauce pan, add in garlic, anchovies and let them soften. add juice of lemon and capers.
once the brussel sprouts are done in the oven, caramelized and a bit crispy remove and transfer to serving dish, then add sauce. toss and enjoy!