Tin Roof Bistro Brussels Sprouts are a perfect veggie dish to delight your palate. Make sure you make double because they are so addictive!
I love making this Veggie Side Dish because it brings the perfect amount of zest to dinner. If you like this Brussels sprout recipe, try out my Cranberry Goat Cheese Brussels Sprouts or my Maple Roasted Brussels Sprouts with Bacon.
Sabrina’s Tin Roof Bistro Brussels Sprouts Recipe
Tin Roof Bistro Brussels Sprouts have arrived! I’ve been obsessed with these Brussels Sprouts for years. I mean, literally, since the day we first stepped into the Tin Roof Bistro and the waiter recommended them. I loved them so much, when my family went back for dinner the next day, I ordered two more plates. They are just that good.
Recipe Card
Ingredients
- 1 pound Brussels sprouts , trimmed of rough outer leaves and cut in half
- 3 tablespoons butter
- 3 tablespoons extra virgin olive oil
- 1 teaspoon minced garlic
- 1 teaspoon minced anchovy
- 2 teaspoons whole capers
- 1 tablespoon lemon juice
- Kosher salt and fresh cracked black pepper , to taste (I used ½ teaspoon of Kosher salt and ¼ teaspoon black pepper)
- chopped parsley , for garnish (optional)
- 2 thick slices of ciabatta bread , 2 inches thick
Instructions
- Preheat the oven to 400 degrees.
- Toss the Brussels Sprouts in 2 tablespoons of olive oil, kosher salt and pepper and add to a cast iron skillet or other oven safe skillet.
- Roast for 15-18 minutes, or until caramelized.
- Take skillet out with oven mitts and put it onto your stove top.
- Brush the remaining 1 tablespoon of olive oil onto the ciabatta bread and toast on a piece of foil or a pan for 3-5 minutes while you finish off the Brussels Sprouts on the stovetop.
- On a medium-high heat, add 3 tablespoons of the butter, garlic and anchovy.
- Stir the ingredients together gently.
- Cook for about 45 seconds (not long enough to brown the garlic), then add the lemon juice and capers.
- Stir to combine, then garnish with parsley if desired.
- Serve immediately by plating bread onto the plate, then spoon over the Brussels sprouts and add a couple of wedges of lemon if you’d like.
Nutrition
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Chefs Notes
Tin Roof Bistro Brussels Sprouts are deep-fried before getting tossed in the delicious buttery lemon, caper, and anchovy sauce. Purely for scientific reasons, I tried the recipe both ways: the caramelized-in-the-oven option you see here and the deep-fried version. Everyone preferred this one; the buttery sauce makes this dish rich and full of savory flavors you’ll be immediately obsessed with. The bonus is that if you do it the way I wrote, you can make it in your trusty cast-iron skillet.
Table of contents
About this Recipe
This recipe is great for weeknight dinners or as a fancy side dish for holiday meals. It cooks in just 40 minutes, so you can toss it in the oven while you prepare the rest of your meal. The mix of all the ingredients gives it a nice flavor that pairs well with just about anything. Plus, it looks pretty on the table! This dish adds a touch of elegance without much effort, making it perfect for any occasion.
How to Store
- Serve: Safe to serve at room temperature for up to 2 hours.
- Store: Cooled to room temperature, then stores in an airtight container, they’re good for 4-5 days.
- Freeze: You can keep Brussels Sprouts in the freezer for up to 6 months.
Related Recipes
More Delicious Brussels Sprout Recipes
Photos Used in Previous Posts:
Hi Sabrina, Thank you for this recipe. In Number 6 you indicate “add”. Do you add this to the brussels sprouts? Thanks
yes!
It’s always a must have whenever we go.
Yield: 2 , Amount per serving: 1469 calories. Seriously? This can’t be correct. Otherwise one serving is all my calories for one day. Hope it is a typo. I really want to make this.
It should read 4 servings so I adjusted it. Thanks for pointing that out.
We had the Brussel sprouts at Tin Roof this weekend and my kids were begging me to make them at home. This recipe was spot on. Thank you!
Thanks for dropping by to let me know! I’m so glad you guys enjoyed it!
I love the anchovy you have going on in there. Not to mention those photos make me wanna lick my screen right now. I’m gonna go make these right now since I bought 2 lb of brussels sprouts this week.
You’re too kind 🙂 Hope you like them!
I have a confession–I’m not a big brussels sprouts fan. But I admit that the lemon caper sauce you use here may finally get me to eat these little green gems!
I think you should try these – they might change your mind!
Wow, these look delicious! I’m a huge fan of Brussels sprouts!
Thanks! I love brussels sprouts too, but this is one of my favorite recipes for it!
Where can I buy the ciabatta bread, I want to try this because my husband loves Brussel sprouts
Most bakeries have ciabatta. I have found it at my local grocery stores.
I’ve never tried these but oh man, I need to RIGHT NOW. They look amazing. You come up with some of the coolest recipes on the blogosphere.
Haha, I appreciate the compliment, but I didn’t invent this one! You’re right about them being delicious though!
The food looks yummy! I have yet to try brussel sprouts, weird right? But these look delicious! I guess I can change that! Can’t wait to try it.
Thanks! I hope you like it!
Now this is how you eat brussel sprouts! I love all the flavors and they seriously look amazing! I’ve got some brussel sprouts in my fridge so I’m going to have to give this recipe a try!
Thanks, Jeannette! I’d love for you to come back and let me know how they turn out!
I admit that brussle sprouts and I do not get along most of the time. My dad’s favorite story was when he slapped my face at the dinner table for not eating them and then asked “Are you going to eat them, or do you want another slap?” and my response between sobs was “I’d rather have another slap.”
Maybe this recipe will sucker me into them after all of these years. 😉
Sorry to hear about your traumatic experience with brussels sprouts! If you were ever going to like them, this recipe is the one that’s going to do it!
I have a recipe I make for petrale sole that’s got a sort of similar sauce–I love your addition of the toasted bread, though! I bet that’d be good with the fish, too! Happy cooking, Sabrina, and nice to meet you! (I live in Napa, not too far…)
Nice to meet you too! 🙂
The bread really does add another dimension, soaking everything up off the bottom of the plate. I have to say I’m jealous – we really enjoy visiting Napa, it’s really beautiful there and there’s so many great restaurants!
These Brussels Sprouts look SO good!
Thanks, Marye!