Tin Roof Bistro Brussels Sprouts

At the Christmas party (Tin Roof Bistro located in Manhattan Beach) we had the best brussels sprouts I’ve ever had. I think it beat the sprouts from Searsucker. This one was more lemony, garlicky and flavorful. Soooo good. Anyways, I’m having another christmas party potluck with my friends and I really want to make those brussels sprouts. So I searched for a recipe that would be similar in flavor. And then I came across the actual recipe from that restaurant. Click here to see the actual post.

(all photos are from gourmetcentric.com)

Clean Brussels sprouts by removing the rough outer leaves and root.

Cut the sprouts in half lengthwise, and toss in a bowl with 2 tablespoons of extra virgin olive oil.

Lay out well coated Brussels sprouts on a sheet pan.  Roast for 20 – 25 minutes in oven at 350 degrees F, until lightly caramelized.

This is what they will look like once roasted!

Take 3 tablespoons of unsalted butter and allow to melt in a small saucepan.

Add 1 teaspoon of minced garlic and 1 teaspoon of minced anchovy.  I know, my anchovy doesn’t look quite minced.  It’s more chopped.  But hey, it worked.

Cook until garlic turns a golden brown.  Add lemon juice, salt, pepper and……

capers, about 1 to 2 teaspoons, depending on how much you like them.  You can also add some parsley at this point.  By now your kitchen smells soooooo good!

Pour sauce over sprouts and toss well.



1 pound Brussels sprouts
3 tablespoons butter
3 Tb extra virgin olive oil
1 tsp minced garlic
1 tsp minced anchovy
1-2 teaspoons whole capers
1 Tb lemon juice
1 tsp parsley chopped (optional)
Salt and pepper to taste

Cooking method:

Prep the Brussels sprouts by removing root end and rough outer leaves.  Cut in half lengthwise.  Put in bowl and add 2 tablespoons of extra virgin olive oil.  Toss Brussels sprouts in oil, then lay out on sheet pan.  Roast for 20-25 minutes in oven at 350 degrees F. until lightly caramelized.  When Brussels sprouts are roasted, heat up small sauté pan.  Add 3 tablespoons of butter.  Allow to melt.  Add minced garlic and anchovy.  Cook for several minutes until garlic turns a golden color.  Add lemon juice, capers, parsley and salt & pepper.  Toss sprouts in sauce until thoroughly coated.

It goes well served over grilled ciabatta bread.  To grill the bread, brush ciabatta with 1 tablespoon of extra virgin olive oil, and then grill or toast the bread.  Place the grilled ciabatta in bottom of a bowl and pour the Brussels sprouts over the bread.

Serves 2


4 thoughts on “Tin Roof Bistro Brussels Sprouts

  1. Tin roof will all ways be a little different but don’t despair as they use a flash fryer and we all use an oven. Still good, but just letting you know that is why our home one is a little different.

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