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    Home » Recipes » Vegetable Sides

    Brussels Sprouts with Anchovy Caper Butter

    Published: Feb 3, 2017 · Modified: Sep 27, 2023 by Coley · This post may contain affiliate links.

    Jump to Recipe

    This is one of my all time favorite recipes for brussels sprouts. Salty anchovy caper butter is the perfect match for roasted, caramelized sprouts.

    This recipe was inspired by a lovely meal I once shared with Emma Frisch in a hotel room in LA while we were filming Food Network Star. It was a rare occasion that we were allowed to eat with anyone other than ourselves, but on this particular occasion they let it slide. We ordered take-out from a place I cannot remember the name of, and opted to share a few different dishes. We arranged our spread out on my desk, set up the ironing board as a table, then perched on the edge of my bed to dine. 

    I remember all of the food being really good that night, but we could not get over the brussels sprouts. Incredibly buttery, roasted to perfection, with a hint of lemon and tangy capers. They had anchovy in the title, but you couldn't really tell they were in there. That's one of the reasons why I love cooking with anchovies - they're masters of deception.

    Brussels Sprouts with Anchovy Caper Butter (Video!)

    If you think you don't like anchovies, think again. Caesar salad, anyone? It's one of the most popular salads in America and it's always made with 'chovies. They give a nutty, salty, complex umami flavor that you really can't get from any other ingredient. They might smell fishy coming out of the jar, but once they melt in with the sauce that all disappears. Sure, you could probably make this recipe without them and still have good results (I mean, anything with this much butter is going to be good), but the anchovies will surely send it over the top.

    That night our sprouts were served over a piece of buttery toasted bread to make for a super indulgent appetizer that still felt kinda healthy because, well, vegetables! But you can totally omit the bread for an equally amazing side dish. Chaser declared this his favorite way to eat brussels sprouts, and once you give it a try I reckon it will become yours too.

    Brussels Sprouts with Anchovy Caper Butter (Video!)

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    Brussels Sprouts with Anchovy Caper Butter

    Close up of a plate of Brussels sprouts with anchovy and capers.
    Print Recipe

    ★★★★★

    5 from 2 reviews

    This is one of my all time favorite recipes for brussels sprouts. Salty anchovy caper butter is the perfect match for roasted, caramelized sprouts. Serves 2-4 as an appetizer with bread or 2 as a side dish.

    • Author: Nicole Gaffney (ColeyCooks.com)
    • Prep Time: 5 minutes
    • Cook Time: 30 minutes
    • Total Time: 35 minutes
    • Yield: 2-4 servings 1x
    • Category: appetizer
    • Method: roasted
    • Cuisine: Italian

    Ingredients

    Scale
    • 1 lb brussels sprouts, trimmed and halved
    • 2 teaspoons olive oil
    • salt and pepper as needed
    • 2-5 anchovy fillets packed in oil
    • 1 small lemon, juiced (use ½ larger lemon)
    • 3 tablespoons capers, drained and rinsed*
    • 5 tablespoons cold butter, cut into cubes
    • 1 tablespoon chopped fresh parsley
    • Optional, but recommended: 2 thick slices Italian bread pan toasted in 2 tablespoons butter.

    Instructions

    1. Preheat the oven to 425 degrees.
    2. Toss brussels sprouts with olive oil, salt, and pepper, then spread out on to a baking sheet cut side down. Bake for about 20-25 minutes or until deep brown and caramelized.
    3. In the meantime, add the anchovies to a large skillet over medium heat and use a fork to mash them into the pan until broken up. Add lemon juice and mix until anchovies have dissolved. Add capers, then lower the heat and slowly stir in the butter.
    4. Taste for seasoning and adjust as needed - it likely won’t need any. Stir in the parsley and serve over top of the toasted bread or on their own. Garnish with more parsley if desired.

    Notes

    • *Rinsing the capers under water is an important step to mellow their powerful brine.

    Nutrition

    • Serving Size:
    • Calories: 482
    • Sugar: 8.2 g
    • Sodium: 2587.5 mg
    • Fat: 37.3 g
    • Carbohydrates: 29.5 g
    • Protein: 17 g
    • Cholesterol: 100.5 mg

    Keywords: brussels sprouts, anchovies, capers, butter, roasted, side, thanksgiving, sprouts, best, easy, toast

    Did you make this recipe?

    Please leave a review and star rating ⭐️ to help other cooks!

    Roasted Brussels Sprouts with Anchovy Caper Butter | This easy and delicious roasted brussels sprout recipe is the best side dish ever! Great for Thanksgiving #roasted #brusselssprouts #anchovies #capers #side #thanksgiving #recipe | ColeyCooks.com

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    1. Fannie May

      February 03, 2017 at 3:27 pm

      Wow! what an excellent recipe. You explained it clearly in the video, and I followed the instructions accordingly as you told. It is so delicious. Me and my husband both like it.

      Reply
      • Coley

        February 07, 2017 at 11:57 am

        Awesome!! So glad you made it! It's definitely one of our favs.

        Reply
    2. Danielle

      February 03, 2017 at 4:08 pm

      Those are my heaven. I wish I lived down the street from you so I could be a tester/ leftover eater.

      Reply
      • Coley

        February 07, 2017 at 11:59 am

        This got dumped into my spam folder for some reason! Glad I combed through it before emptying. Anyway, I totally wish you lived down the street from me too. We would be so fat. 🙂

        Reply
    3. Annemarie @ justalittlebitofbacon

      February 15, 2017 at 4:49 pm

      Be still my heart. Those brussels sprouts look amazing. I think a trip to the store to pick some up is in my future.

      Reply
    4. Molly

      February 28, 2017 at 11:53 pm

      These look amazing!! Any recommendations for anchovy substitutions to make them vegetarian? I love anchovies but I'm planning an Italian dinner party for all vegetarians

      Reply
      • Coley

        March 01, 2017 at 1:04 am

        Thank you! I'd say just go ahead and skip the anchovies. You will probably need to be a little more aggressive with your seasoning - start with a little (salt + lemon), taste, and add more until it tastes amazing. You might also want to add a few extra capers for more salty flavor. Let me know how they turn out!

        Reply
    5. Jessica

      February 15, 2019 at 2:24 pm

      I thought I knew all about roasted sprouts, but this recipe proved me wrong! These are beyond delicious. Do not be intimidated by the anchovy flavor, it blends well with the capers and you won't end up with fishy sprouts. I'll be making more of these tonight!

      ★★★★★

      Reply
      • Coley

        February 16, 2019 at 1:20 am

        So glad you loved them!!

        Reply
    6. Deanna

      March 01, 2023 at 7:38 pm

      I made this with pasta! Excellent!

      ★★★★★

      Reply
      • Coley

        March 10, 2023 at 11:14 am

        Great idea! Thanks for commenting!

        Reply

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    I'm Nicole Gaffney, but my friends all call me Coley. You should, too! I'm a professionally trained chef specializing in Italian cooking and seafood. I grew up at the Jersey shore in a family of Sicilian fishermen and have been cooking my entire life. Here you'll find hundreds of seasonal, authentic recipes that are designed to help you succeed in the kitchen. About Nicole Gaffney

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