Brussels Sprouts with Anchovy Caper Butter
These deeply caramelized roasted Brussels sprouts get tossed in warm anchovy caper butter that seeps into all the crispy bits. The lemony, briny flavor is the best way to turn a simple side into something special.
Bright lemon, salty anchovies and briny capers meld together with plenty of butter to make an incredible sauce for crispy roasted Brussels sprouts.
It's a unique and delicious way to prepare them that you'll want to make again and again.
Want more Brussels sprout recipes? Try my crispy roasted Brussels Sprouts with pecorino and herbs, these cozy Almond Chicken Cutlets with apple and Brussels sprout slaw or this shaved Brussels Sprout and Kale Salad for something fresh.
Why This Recipe Works
- Roasting at high heat ensures deeply caramelized, crispy sprouts with tender centers.
- The anchovy caper butter adds rich flavor without overpowering the vegetables.
- It comes together quickly with pantry ingredients for an elegant side that feels restaurant-worthy.
Ingredient Notes
Brussels sprouts - Choose firm, bright green sprouts with tightly packed leaves. Trim the ends and halve them to promote even browning.
Anchovies - They add incredible savory depth. If you're opposed, you can omit them, but they truly make the dish special. Always choose high-quality anchovies packed in olive oil.
Capers - Their briny bite complements the anchovies beautifully. If using salt-packed capers, soak them in cold water for 10 minutes, then rinse to mellow the salt. Learn more about pantry staples like capers and other preserved vegetables in my guide.
Butter - Use unsalted butter to balance the saltiness of the other ingredients. Make sure it's cold so it emulsifies into the sauce rather than breaking.
Bread - Optional but highly recommended. Pan-toast thick slices of Italian bread in butter and serve the sprouts over top for a deliciously rich presentation.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Rimmed baking sheet
- Large skillet
- Sharp knife
- Mixing bowl
- Fish spatula
- Wooden spoon
Step by Step Instructions
- Preheat the oven to 425°F.
- Toss Brussels sprouts with olive oil, salt, and pepper, then spread onto a baking sheet cut side down. Roast for 20-25 minutes or until deep brown and caramelized.
- While they roast, place anchovies in a large skillet over medium heat and mash with a fork until broken down.
- Add lemon juice and stir until the anchovies dissolve. Add the capers, reduce heat to low, and stir in the butter a few cubes at a time until melted and emulsified.
Pro Tip: Always use cold butter and keep the heat low when making the sauce. It helps the emulsion come together smoothly and keeps it from breaking.
- Taste for seasoning, it likely won't need any salt. Stir in the parsley, then spoon the butter over the roasted Brussels sprouts or serve atop toasted bread.
- Garnish with extra parsley if desired.
Tips for Success
- Always rinse salt-packed capers to prevent the sauce from becoming too salty.
- Roast the sprouts cut side down for the best caramelization.
- Serve immediately for the crispiest texture!
Variations
- Swap anchovies for chopped olives for a vegetarian option.
- Add a sprinkle of Parmesan for extra richness.
- Stir in red pepper flakes for gentle heat.
- Finish with lemon zest for brightness.
- Use cauliflower or broccoli in place of Brussels sprouts for a twist.
Serving Suggestions
These Brussels sprouts make an elegant side for meats or seafood.
Try pairing them with this impressive Dijon Herb-Crusted Rack of Lamb, perfectly seared seared Filet Mignon or a cozy Whole Roasted Chicken.
They're equally delicious with seafood, like these buttery Pan Seared Scallops or this easy Lemon Baked Fish.
They also make a wonderful appetizer served over crostini, fresh crusty bread or fluffy Homemade Focaccia for soaking up all that delicious anchovy caper butter.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a hot skillet over medium heat or in a 400°F oven for about 5 minutes until warmed and crisp again. Avoid microwaving, as it will soften the sprouts and dull their texture.
FAQ
You can, and it will still taste great. Butter and capers alone make a flavorful sauce, but the anchovies add an extra layer of umami that truly elevates the dish.
You can roast the Brussels sprouts a few hours in advance, then reheat them briefly in the oven while making the sauce right before serving. Just undercook them slightly so they're not overcooked after reheating.
Fresh is best for this recipe. Frozen sprouts won't caramelize the same way, but if that's what you have, roast them straight from frozen and expect a softer texture. You can also thaw them and try to remove excess liquid with paper towels and then bake.
Did you LOVE this recipe? Please leave a star ⭐️ rating and comment and tag your creations @ColeyCooks on Instagram!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.
By submitting this form, you consent to receive emails from Coley Cooks.
Brussels Sprouts with Anchovies and Capers
Ingredients
- 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
- Preheat the oven to 425°F.
- 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.
- 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.
- Taste for seasoning and adjust as needed, it's 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
- Use cold butter so it emulsifies into the sauce instead of separating.
- Don't skip rinsing salt-packed capers to prevent the sauce from becoming too salty.
- Roast the sprouts cut side down for the best caramelization.
- Serve immediately for the crispiest texture.
Nutrition
This post may contain affiliate links.
I made this with pasta! Excellent!
Great idea! Thanks for commenting!
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!
So glad you loved them!!
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
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!
Be still my heart. Those brussels sprouts look amazing. I think a trip to the store to pick some up is in my future.
Those are my heaven. I wish I lived down the street from you so I could be a tester/ leftover eater.
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. 🙂
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.
Awesome!! So glad you made it! It's definitely one of our favs.