Brussels sprouts were the “in” veggie a couple of years ago. They were known for having a bad rap because people probably didn’t do much aside from boil or steam them until the brussles sprout surge. They are basically little cabbage and since they don’t really taste like much on their own, they hold flavor so well! One of my favorite brussels sprout dishes is actually from a local favorite restaurant of mine, Tin Roof Bistro.
They are perfectly roasted – slight crunch on the outside and soft (but not mushy) on the inside. Their recipe seems super simple but is so delicious. I had to guess the ingredients from what was listed on their menu and by taste. I then adapted it by taking some ingredients out and adding some of what I like in (bacon – duh). I love eating this on it’s own but it’s great as an appetizer when served on top of bread or as a side with any type of protein.
- 1 pound brussels sprouts, trimmed and halved
- 3 tablespoons butter, melted
- 3 cloves of garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon capers (sometimes I leave this out)
- 3-4 slices of bacon, cubed
- Preheat oven to 400 degrees F.
- Mix brussels sprouts, butter, garlic, lemon juice, capers, and bacon in a bowl. Spread over a baking sheet or sheet pan.
- Roast them in the oven for about 35 minutes, until crisp on the outside and tender on the inside.
- Serve immediately.
This recipe is pretty flexible and you can take out the bacon and add in whatever you want! For example, the original dish has anchovies.