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    Home » Vegetables

    Charred Lemon Caper Brussels Sprouts

    Published: Nov 4, 2019 · Modified: Jan 20, 2024 by Tammy Circeo · This post may contain affiliate links · 14 Comments

    Yum
    Jump to Recipe Print Recipe

    Several years ago when I was visiting family in Southern California, my sister-in-law and I went to lunch at the Lazy Dog Restaurant. We ordered their Brussels Sprouts and they were amazing! Since the ingredients were listed right on the menu, I came home and recreated the dish with a couple of my own twists. I arrived very happily at Charred Lemon Caper Brussels Sprouts.

    A white platter full of charred lemon caper brussels sprouts with lemon wedges for garnish

    Depending on the size of your Brussels sprouts, you might need to cut them in half at least, if not in quarters. One of the points of this recipe is that the Brussels sprouts get charred and if they are too big, there's less of a chance of proper charring and more chance of steaming.

    Fresh brussels sprouts to halve and quarter on a wooden cutting board.

    Put the cut Brussels sprouts in a bowl, drizzle with olive oil, and season with salt and pepper.

    Brussels Sprouts cut and seasoned in a bowl with a wooden spoon on a linen napkin

    Layer them on a baking sheet in one layer. Of course, you can use a baking sheet, but you can, of course, use a cast iron pan or any other oven-proof baking dish.

    Brussels Sprouts on a parchment paper lined baking sheet

    While they roast ...

    While the sprouts are roasting, make the sauce. Put the butter over very low heat to melt. Once it's melted, add the chopped garlic and let it sit in the melted butter for about five minutes, still over low heat. You're just looking to flavor the butter with the garlic.

    Antique French copper pan with butter in it to melt then cook the chopped garlic in.

    Then add the capers and lemon juice and put back over low heat just to heat through, about two minutes.

    Melted butter and garlic in antique French copper pan with capers and lemon juice beside to add.

    What are capers?

    Capers are actually flower buds that come from a perennial bush in Mediterranean climates. They are bitter straight from the bush, but after they are pickled, they are delicious! So using them in recipes adds both acidity and saltiness.

    How to assemble the finished dish

    When the Brussels sprouts are done, they will have some decidedly dark charring. At this point it's up to you on whether you allow them to char more or not. The broiler is handy with this last minute "almost-burn-it" step, but keep a close watch on it! The errant leaves that come off when you cut the sprouts have a tendency to go up in smoke!

    Roasted brussels sprouts on a baking sheet

    When the sprouts are charred to your liking, coat them with the lemon caper butter sauce. And the final touch to the Charred Lemon Caper Sprouts ... is a grating of Parmesan cheese! So delicious.

    A white platter full of charred lemon caper brussels sprouts with lemon wedges for garnish with a vintage silver serving spoon

    Recipe

    A white platter full of charred lemon caper brussels sprouts with lemon wedges for garnish

    Charred Lemon Caper Sprouts

    Tammy Circeo
    I had a dish like this at Lazy Dog Restaurant and since the ingredients were listed on the menu, I came home and made up my own version! It has a ton of taste teases ... bitter, salty, sour, cheesy ... So delicious!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Dinner
    Cuisine American
    Servings 4 servings

    Ingredients
      

    • 1 pound Brussels sprouts cut in half or quarters
    • 1-2 Tablespoons olive oil
    • ¼ cup lemon juice
    • 3 Tablespoons butter
    • 2 cloves garlic crushed with a chef's knife and chopped small
    • ½ cup capers

    Instructions
     

    • Heat oven to 425°F.
    • Toss the Brussels sprouts with olive oil, then spread them in a single layer on a parchment-lined baking sheet or in a cast-iron skillet. No parchment paper needed in a cast-iron skillet.
    • Roast for 30 minutes until they are well-charred. Use the broiler at the last minute, if needed.
    • While they roast, melt the butter over low heat, then add the garlic. Let it sit over low heat for 5 minutes to flavor the butter. Add the capers and lemon juice and allow it all to heat till warm.
    • When the Brussels sprouts are done, cover them with the lemon caper sauce.
    • Grate fresh Parmesan over the top and serve it up pronto.

    Notes

    This Brussels sprouts side dish goes super well with grilled steak, seared pork chops, and roast chicken. 
    Keyword brussels sprouts, lemon caper brussels sprouts, roasted brussels sprouts
    Yum

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    About Tammy Circeo

    Reader Interactions

    Comments

    1. Carla Armijo

      December 30, 2023 at 12:40 pm

      I absolute love these at Lazy Dog! Just made them with fresh lemon juice 100%amazing!
      These will be a staple in my home

      Reply
      • Tammy Circeo

        January 06, 2024 at 1:31 pm

        So glad you like them!

        Reply
    2. Kristin

      November 23, 2023 at 11:24 am

      Has anyone tried making these on the grill? My family won’t let me cook brussels sprouts in the house!

      Reply
      • Tammy Circeo

        December 14, 2023 at 11:13 am

        I've not tried on the grill, but I think it could work. You could use a grill pan (just use larger capers so they don't fall through the holes!) or you could also use the burner on a gas grill or put a cast iron skillet right on the grill.

        Reply
    3. diane Cardoza

      November 20, 2023 at 9:19 pm

      Hi! Do you have any suggestions on how to make these ahead of time because I need to travel to another house for Thanksgiving?

      Reply
      • Tammy Circeo

        December 14, 2023 at 11:16 am

        I'm so sorry not to respond in time for Thanksgiving this year! I think they could be made ahead and kept warm for transport.

        Reply
    4. Tanya

      December 02, 2021 at 12:23 pm

      5 stars
      So I’ve actually tried this two ways with lemon juice in a bottle and with squeezed lemon juice. I prefer lemon juice in the bottle as the lemon taste isn’t as over bearing. I made this for a friends giving party about 6lbs of Brussel sprouts and there wasn’t any left! Such a great recipe! Thanks for sharing it was delicious!!

      Reply
      • Tammy Circeo

        December 02, 2021 at 12:33 pm

        Six pounds of sprouts! Wow! I'm glad you enjoyed it!

        Reply
    5. Jana Lundh

      April 02, 2021 at 5:38 am

      5 stars
      I just had these at Lazy Dog last night, and they never disappoint! Such a delish dish! Can't wait to replicate them at home. Thank you for the recipe!

      Reply
      • Tammy Circeo

        April 12, 2021 at 1:06 pm

        I hope this lives up to your expectations!

        Reply
    6. Felipa

      September 28, 2020 at 6:14 pm

      Yummy! Even better than the original!

      Reply
      • Tammy Circeo

        September 28, 2020 at 8:11 pm

        Thank you, Felipa! Homemade is often better, right?!

        Reply
    7. Lou

      August 11, 2020 at 4:50 pm

      Thank you for posting this! This is my favorite dish from that restaurant and I was looking to recreate it at home. It turned out just as good, especially using real parmigiano-reggiano to finish it off. The one thing missing was the rustic croutons they add to the dish, but that might have been something they added to the recipe sometime after you ate there. I'm trying to cut carbs so I didn't mind at all but either way, super tasty, and you can always cube some older bread you have laying around and throw it in the oven with some olive oil if the croutons sound good to you.

      Reply
      • Tammy Circeo

        August 17, 2020 at 1:04 pm

        You are so welcome! I do hope you enjoy it!

        Reply

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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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