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Recipes, Side Dishes   |   February 17, 2015

caramelized brussels sprouts bruschetta

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Surprise your guest with this award worthy Caramelized Brussels Sprouts Bruschetta appetizer.

Roasted Brussels sprouts are drenched in a sauce of butter, garlic, lemon, anchovies, and capers, then served with olive oil toasted baguettes to soak up all that yummy lemony sauce.


An appetizer that is so quick and easy to make.  This dish can be prepared ahead of time and reheated before serving.  Don’t let the anchovies scare you!  I always order this appetizer at the Tin Roof Bistro in Manhattan Beach and never even knew that there were anchovies in it.  I think the anchovies add a saltiness to the dish.  The flavor is not overwhelming at all.  Trust me on this one…I’m the last person to eat pizza with anchovies.

Print

Caramelized Brussels Sprouts Bruschetta

Prep 15 mins

Cook 20 mins

Total 35 mins

Author Adoring Kitchen

Yield 4 to 6

Adapted from Tastes of the South Bay

Ingredients

  • 8 cups Brussels sprouts
  • ¼ cup olive oil
  • 2 sticks unsalted organic butter
  • 2 teaspoons garlic, minced
  • 2 teaspoons capers
  • 2 teaspoons chopped anchovies
  • ½ cup freshly squeezed lemon juice
  • Kosher salt
  • Freshly cracked black pepper
  • Baguette slices
  • Olive oil
  • Chopped parsley for garnish

Instructions

  1. Preheat oven to 425 degrees F.
  2. Cut the core from Brussels sprouts, being careful not to cut too far that the leaves fall off. Cut Brussels sprouts in half through the core. Toss the Brussels sprouts with the ¼ cup olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Place Brussels sprouts on a baking sheet. Roast for about 8 minutes, turn them, and roast an additional 8 to 10 minutes, until caramelized (browned) but not burned.
  4. While the Brussels sprouts are roasting, in a large sauté pan, melt the butter. Add the garlic, capers, and anchovies, and cook until the garlic is fragrant. Add the lemon juice, 1-teaspoon salt, and ½ teaspoon pepper and cook for 1 minute more.
  5. Brush baguette slices with olive oil and toast until golden brown.
  6. Add the roasted Brussels sprouts to sauce and toss to combine. Taste for seasoning. Garnish with parsley and serve with toasted baguette slices.

Courses Appetizer, Side Dish

Cuisine Vegetables

HUNGRY FOR MORE:

avocado toasts with micro greens + sesame

penne pasta + zucchini and prosciutto

peach + almond cobbler

« slow cooker loaded baked potato soup [organic]
maple-pecan breakfast cake [vegan] »

Reader Interactions

Trackbacks

  1. 101 Brussels Sprouts Recipes says:
    November 13, 2015 at 6:04 am

    […] 88. Charred Brussels Sprouts with Almonds 89. Brussels Sprouts with Rosemary and Shallots 90. Caramelized Brussels Sprouts Bruschetta  91. Crispy Brussels Sprouts & Pickled Onion 92. Roasted Brussels Sprouts […]

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