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!