The Brussels Sprouts Revolution

Since my childhood Brussels sprouts always seemed to be the most hated vegetable on dinner plates.  I got used to choking them down and actually became semi-fond of them. To me they tasted better than mushy peas.  However, I quickly learned not to serve them for company unless I wanted leftovers for myself..

Now, though, roasted brussels sprouts have become a restaurant favorite in Southern California.  They taste nothing like the overcooked vegetable you have bad memories about.  These are cut in half, oven-roasted in olive oil and then sautéd in butter. Seasonings include garlic, lemon juice and a few other salty ingredients.

The dish is so popular at Tin Roof Bistro in Manhattan Beach that the chef has posted his recipe
online for everyone to try.  I skipped the ciabatta bread slices, which provide a base for the cooked sprouts, and I substituted a little salt for the anchovy paste.  It’s an easy recipe – try it and be surprised. Tin Roof says it’s the most ordered item on the menu.

Tin Roof Bistro’s Roasted Brussels Sprouts (serves 4 – 6) 

1 pound brussels sprouts, trimmed of rough outer leaves and cut in half
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons butter
1 teaspoon minced garlic
1 teaspoon minced anchovy
1 tablespoon lemon juice
2 teaspoons whole capers 

Preheat the oven to 400 degrees. 

Toss the brussels sprouts in 2 tablespoons 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—which means the surface of the sprouts will turn brown and become slightly crunchy because of the sugar that is natural to sprouts.. Remove the skillet with oven mitts and put it onto your stove top. Add the butter, garlic and anchovies and stir the ingredients together gently over medium-high heat. 

Cook for about 45 seconds (not long enough to brown the garlic). Then add the lemon juice and capers.  Stir to combine. Serve immediately.

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