How To Make Tin Roof Bistro Brussels Sprouts
Our roasted brussels sprouts tastes just like how Tin Roof Bistro makes theirs! Rich, flavorful, and works amazingly with any savory meal.
Serves:
Ingredients
- 1lbbrussels sprouts,trimmed of rough outer leaves, cut in half
- 3tbspbutter
- 3tbspextra virgin olive oil
- 1tspgarlic,minced
- 1tspanchovy,minced
- 2tspwhole capers
- 1tbsplemon juice
- ½tspkosher salt
- ¼tspblack pepper,fresh cracked
- parsley,chopped, for garnish, optional
- 2ciabatta bread,2 inches, thick slices
Instructions
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Preheat the oven to 400 degrees F.
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Toss the brussels sprouts in 2 tablespoons of olive oil, kosher salt and pepper, then add them to a cast iron skillet or other oven safe skillet.
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Roast for 15 to 18 minutes, or until caramelized.
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Take skillet out with oven mitts, then transfer it onto the stove top.
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Brush the remaining 1 tablespoon of olive oil onto the ciabatta bread, then toast the bread on a piece of foil or a pan for 3 to 5 minutes.
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On a medium-high heat, add 3 tablespoons of butter, garlic and anchovy. Stir together gently.
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Cook for about 45 seconds, then add the lemon juice and capers.
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Stir to combine, then garnish with parsley, if desired.
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Place the bread onto the plate, then spoon over the brussels sprouts.
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Serve warm, and enjoy!
Nutrition
- Calories: 733.24kcal
- Fat: 25.48g
- Saturated Fat: 8.47g
- Trans Fat: 0.40g
- Monounsaturated Fat: 10.87g
- Polyunsaturated Fat: 4.48g
- Carbohydrates: 104.51g
- Fiber: 12.22g
- Sugar: 13.99g
- Protein: 25.00g
- Cholesterol: 23.75mg
- Sodium: 1077.48mg
- Calcium: 315.44mg
- Potassium: 817.27mg
- Iron: 8.66mg
- Vitamin A: 130.26µg
- Vitamin C: 102.97mg
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