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Brussels Sprouts with Caper Butter

Yields1 ServingPrep Time5 minsCook Time30 minsTotal Time35 mins

 1 lb brussels sprouts, trimmed and halved
 2 tsp olive oil
 salt and pepper as needed
 1 small lemon, juiced
 3 tbsp capers, drained and rinsed
 5 tbsp cold butter, cut into cubes
 1 tbsp chopped fresh parsley
Optional
 2 thick slices Italian bread pan toasted in 2 tablespoons butter.
1

Preheat the oven to 425 degrees.

2

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.

3

Taste for seasoning and adjust as needed - it 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.

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