Brussels Sprouts with Anchovies and Capers
The combination of bright lemon, salty anchovies, and capers mellowed by a ton of butter makes the most incredible sauce for these crispy roasted brussels sprouts. It’s a unique way to prepare them, and one you will keep coming back to. They’re addicting!
Servings: 3 servings
Calories: 274kcal
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
Calories: 274kcal | Carbohydrates: 17g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 508mg | Potassium: 661mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1743IU | Vitamin C: 148mg | Calcium: 88mg | Iron: 3mg
