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Lemon Garlic Brussels Sprouts


  • 1 pound brussels sprouts
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons butter
  • 1 tsp minced garlic
  • 1 tsp minced anchovy or anchovy paste
  • 12 teaspoons whole capers
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • Salt and pepper to taste


  1. Prep the Brussels sprouts by removing root end and rough outer leaves. Cut in half lengthwise. Put in bowl and add 2 tablespoons of extra virgin olive oil. Toss Brussels sprouts in oil, then lay out on sheet pan. Roast for 35-50 minutes in oven at 350 degrees F. until lightly caramelized. Set brussels sprouts aside and heat up small sauté pan. Add 3 tablespoons of butter and melt. Add minced garlic and anchovy. Cook for several minutes until garlic turns a golden color. Add lemon juice, capers and salt & pepper. Toss sprouts in sauce until thoroughly coated. Sprinkle lemon zest on top for garnish and extra lemon flavor!