Charred Lemon Caper Sprouts
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!
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.
Tried this recipe?Let us know how it was!