Gosh, do I love me some Brussels Sprouts. They’ve always been a fave, and especially my Bacon Brussels Sprouts. I mean c’mon! But man or woman cannot live on just Bacon Brussels Sprouts, sometimes you need to shake things up a bit, and so here’s a sweet little recipe for Restaurant Style Brussels with Lemon Caper Butter Sauce.
These sprouts are roasted to crispy, tender deliciousness then tossed in an over the top Lemon Caper Butter Sauce. That gives them a little zing, a little zip, and a rich flavor. But wait, there’s more! Once these Brussels are served, they’re sprinkled with a mound of snowy Parmesan. I think you’re going to love these!
About Restaurant Style Brussels with Lemon Caper Butter Sauce:
I came across the idea for this from seeing a pic online from the Cafe Hollander in Milwaukee, Wisconsin. I had to give them a go. Now granted, I’ve never eaten at Cafe Hollander, never even been to Milwaukee, but once the idea had taken hold, I couldn’t let it go.
I served my Restaurant Style Brussels with Lemon Caper Butter Sauce with a roast I made the other day, My Poor Man’s Mock Prime Rib and they made such a great side. They’d go well with almost any simple entree, maybe a sauteed chicken breast. At the restaurant, they’re classified as an appetizer (I notice most Brussels sprouts are these days) and laid out on a cutting board or a platter so everyone can dig in. That’s fun, too! Heck, I could easily just make a meal or two out of these sprouts on their own and be perfectly happy.
I do want to mention that in addition to my Bacon Brussels Sprouts, and now this new recipe, I do have some other Brussels Sprouts recipe on my site. Check out my Menu for Vegetable Sides A to Z and you’ll find my Skillet Brussels with a Parmesan Frico and my Cream-Braised Brussels Sprouts and a couple of others. And I have to put in some kudos for Shaved Brussels Salad with Feta, Berries, and Almonds.
Making Restaurant Style Brussels with Lemon Caper Butter Sauce:
Roasting Brussels Sprouts to get the beautiful caramelization couldn’t be easier. Toss the sprouts on a sheet pan, drizzle with oil and then start cut side down. When the bottoms are browned and crispy, turn them over or knock them about; no need to be perfect and roast them a little longer.
I add the lemon slices in at that point because I like the lemon to get a little caramelized, too. And if at the end, the lemon hasn’t picked up enough color, just rub it across the sheet tray where the sprouts have left a little caramelization and the lemon will pick that color right up. When the sprouts are done, I just drizzle with the briny lemony butter caper sauce. That simple little sauce takes about 1 minute to toss together.
The only way to go wrong when making this is to wimp out on the amount of oil. It’s up to you how much to use, but the sprouts are always going to caramelize better with a generous amount of oil.
Saving Money on Restaurant Style Brussels with Lemon Caper Butter Sauce:
I just about died when I saw the price of the Brussels Sprouts at the store, then thought I’d get them at my next trip to Aldi. Well, they were super high there, too, and are now sold in a microwave bag. I sent them an email.
Honestly, the price was shocking when they used to be so reasonable and I don’t care about a microwave bag – especially since I don’t like to microwave in plastic, hardly ever microwave my Brussels and would have to open the bag anyway to trim them. It’s the cost of convenience. If you feel the same way, email them, too. We “consumers” need to speak up! Rant finished! 🙂
If you don’t want to use the capers (they can be a little pricey) this recipe is great without them, too. I pick up capers in the discount cart or bins at the store. They’re just kind of like tiny little briny, but milder, pickles. If you buy them and use a few of them, they keep fine in the fridge for months. Other recipes on my site that use capers are my Horiatiki Greek Salad and my Classic Chicken Piccata if you need to finish that jar.
Shop well for your Parmesan. That’s another item I really like to buy at Aldi, and just FYI, at many stores, Romano is less expensive than Parmesan and Romano has a more assertive flavor. A little more bang for your buck. If I shop at the grocery store, this is one item I will use coupons on. They’re often on hang tags and have long expiration dates. I pick them up and save them for a sale.
Restaurant Style Brussels with Lemon Caper Butter Sauce
- 1 pound Brussels sprouts, trimmed and cut in half
- 2 tablespoons olive oil
- salt & pepper to taste
- 1 lemon, 1/2 zested and lemon reserved, 1/2 sliced about 1/4″ thick
- 1 tablespoon butter, melted
- 2 to 3 teaspoons capers
- Parmesan or Romano cheese to taste, finely grated
Preheat oven to 425 degrees F.
Place Brussels on sheet pan, drizzle with oil, add salt and pepper to taste and toss until all the Brussels are coated with oil, on all sides. Knock them over so the cut side is down.
Roast in oven for about 10 to 15 minutes, rotating the pan halfway through the cooking process, and roast until the cut side is nicely browned. Remove tray from the oven, turn the Brussels over. Add the lemon slices over the Brussels, return the pan to the oven and continue to roast for another 10 minutes or so until nicely caramelized, crispy and browned in spots.
In the meantime, add capers, zest and a big squeeze of lemon to the melted butter. When the Brussels sprouts come out of the oven, finished, drizzle with the butter mixture and toss. Grate Parmesan or Romano cheese over the top and serve.
If you’re looking for Holiday dishes or just something fun to make all in one place, stop by and see what everyone has bought to Fiesta Friday. If you’re a blogger, please join in!