Tin Roof Bistro Brussels Sprouts are caramelized and tossed in a lemony caper butter sauce. The most popular item on the menu will make anyone a fan!
Plus come back tomorrow for an amazing Curemaster Reserve Ham I served with these awesome Brussels Sprouts!
There’s really only one solitary difference in the version I’ve made versus the restaurant version and you are welcome to add it back into the directions. Tin Roof Bistro Brussels Sprouts are deep fried before getting tossed in the delicious buttery lemon, caper and anchovy sauce. Purely for scientific reasons I tried the recipe both ways, the current caramelized in the oven option you see here and the deep fried version. Everyone preferred this one, the buttery sauce is completely capable of making this dish rich and full of savory flavors you’re going to be immediately obsessed with. The added bonus is if you do it the way I wrote, you can make it in your trusty cast iron skillet.
Now that we live in Sacramento I only get to enjoy these Tin Roof Bistro Brussels Sprouts a few times a year. That is because every single time we go home this is one of just a few places we have to eat. Also, if you are a local and you want to check out the restaurant I highly suggest the following options: Tin Roof Bistro Brussels Sprouts and the Figgy Piggy Pizza to start, the Short Ribs over Polenta and the Skirt Steak with Bleu Cheese as mains. To be honest I never make it to dessert there, but I can only imagine if the meal is that good the desserts must be amazing. 
Tin Roof Bistro Brussels Sprouts
Ingredients
- 1 pound Brussels sprouts , trimmed of rough outer leaves and cut in half
- 3 tablespoons butter
- 3 tablespoons extra virgin olive oil
- 1 teaspoon minced garlic
- 1 teaspoon minced anchovy
- 2 teaspoons whole capers
- 1 tablespoon lemon juice
- Kosher salt and fresh cracked black pepper , to taste (I used 1/2 teaspoon of Kosher salt and 1/4 teaspoon black pepper)
- chopped parsley , for garnish (optional)
- 2 thick slices of ciabatta bread , 2 inches thick
Instructions
- Preheat the oven to 400 degrees.
- Toss the Brussels Sprouts in 2 tablespoons of olive oil, kosher salt and pepper and add to a cast iron skillet or other oven safe skillet.
Roast for 15-18 minutes, or until caramelized.
- Take skillet out with oven mitts and put it onto your stove top.
Brush the remaining 1 tablespoon of olive oil onto the ciabatta bread and toast on a piece of foil or a pan for 3-5 minutes while you finish off the Brussels Sprouts on the stovetop.
- On a medium-high heat, add 3 tablespoons of the butter, garlic and anchovy.
- Stir the ingredients together gently.
Cook for about 45 seconds (not long enough to brown the garlic), then add the lemon juice and capers.
- Stir to combine, then garnish with parsley if desired.
- Serve immediately by plating bread onto the plate, then spoon over the Brussels sprouts and add a couple of wedges of lemon if you'd like.
Yield: 2 , Amount per serving: 1469 calories. Seriously? This can’t be correct. Otherwise one serving is all my calories for one day. Hope it is a typo. I really want to make this.
It should read 4 servings so I adjusted it. Thanks for pointing that out.
We had the Brussel sprouts at Tin Roof this weekend and my kids were begging me to make them at home. This recipe was spot on. Thank you!
Thanks for dropping by to let me know! I’m so glad you guys enjoyed it!
I love the anchovy you have going on in there. Not to mention those photos make me wanna lick my screen right now. I’m gonna go make these right now since I bought 2 lb of brussels sprouts this week.
You’re too kind 🙂 Hope you like them!
I have a confession–I’m not a big brussels sprouts fan. But I admit that the lemon caper sauce you use here may finally get me to eat these little green gems!
I think you should try these – they might change your mind!
Wow, these look delicious! I’m a huge fan of Brussels sprouts!
Thanks! I love brussels sprouts too, but this is one of my favorite recipes for it!
I’ve never tried these but oh man, I need to RIGHT NOW. They look amazing. You come up with some of the coolest recipes on the blogosphere.
Haha, I appreciate the compliment, but I didn’t invent this one! You’re right about them being delicious though!
The food looks yummy! I have yet to try brussel sprouts, weird right? But these look delicious! I guess I can change that! Can’t wait to try it.
Thanks! I hope you like it!
Now this is how you eat brussel sprouts! I love all the flavors and they seriously look amazing! I’ve got some brussel sprouts in my fridge so I’m going to have to give this recipe a try!
Thanks, Jeannette! I’d love for you to come back and let me know how they turn out!
I admit that brussle sprouts and I do not get along most of the time. My dad’s favorite story was when he slapped my face at the dinner table for not eating them and then asked “Are you going to eat them, or do you want another slap?” and my response between sobs was “I’d rather have another slap.”
Maybe this recipe will sucker me into them after all of these years. 😉
Sorry to hear about your traumatic experience with brussels sprouts! If you were ever going to like them, this recipe is the one that’s going to do it!
I have a recipe I make for petrale sole that’s got a sort of similar sauce–I love your addition of the toasted bread, though! I bet that’d be good with the fish, too! Happy cooking, Sabrina, and nice to meet you! (I live in Napa, not too far…)
Nice to meet you too! 🙂
The bread really does add another dimension, soaking everything up off the bottom of the plate. I have to say I’m jealous – we really enjoy visiting Napa, it’s really beautiful there and there’s so many great restaurants!
These Brussels Sprouts look SO good!
Thanks, Marye!