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!

👥 3 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 5 min🔥 Cook: 30 min👤 Nicole Gaffney📖 coleycooks

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

oven
baking sheet
pan
skillet

📝 Preparation Steps

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.

brussels sprouts (trimmed and halved)1 lbolive oil2 teaspoons

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.

capers (drained and rinsed*)3 tablespoonscold butter (cut into cubes)5 tablespoons

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.

Nutrition Facts

calories

274 kcal

fat Content

22 g

serving Size

1 serving

fiber Content

7 g

sugar Content

4 g

sodium Content

508 mg

protein Content

7 g

trans Fat Content

1 g

cholesterol Content

52 mg

carbohydrate Content

17 g

saturated Fat Content

13 g

unsaturated Fat Content

8 g

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