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Tin Roof Bistro Brussels Sprouts Recipe

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This recipe for Tin Roof Bistro Brussels Sprouts, by , is from Recipes Through The Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shelley Drnek
Added: Saturday, November 17, 2012


1 lb. Brussels sprouts
3 T. butter
1 tsp. minced garlic
1 tsp. minced anchovy (optional)
1 T. lemon juice
1 tsp. capers
1 tsp. chopped parsley
Sal and pepper to taste
2 slices of ciabatta bread
3 T. extra virgin olive oil

Preheat over to 350
Remove ends and rough outer leaves from Brussels sprouts. Cut in half lengthwise. Put in bowl and add 2 T. olive oil. Toss Brussels sprouts in oil and then lay out on sheet pan. Roast for 20-25 minutes until lightly caramelized. The more they are caramelized the better!

Brush ciabatta with 1 T. olive oil. Grill or toast ciabatta.

When Brussels sprouts are roasted/caramelized, heat up small saute' pan. Melt butter and add garlic and anchovy (if using). 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.
Put grilled ciabatta in bottom of bowl. Pour Brussels sprouts over bred: Voila!.

Number Of Servings:
Preparation Time:
45 minutes (?)
Personal Notes:
A new restaurant recently opened in Manhattan Beach (The Tin Roof) and then one in Long Beach (Simmzy's). Their brussels sprouts appetizer is FANTASTIC. A waiter offered me the recipe. He said the only difference is they "deep fry" them very briefly. Since we don't deep fry, we just enjoy them this way. They are STILL very good!




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