Tin Roof Bistro Brussels Sprouts

Tin Roof Bistro Brussels Sprouts are caramelized and tossed in a lemony caper butter sauce. The most popular item on the menu will make anyone a fan!

Tin Roof Bistro Brussels Sprouts are caramelized and tossed in a lemony caper butter sauce. The most popular item on the menu will make anyone a fan!

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. We loved them so much we went back for dinner the next day and ordered two more plates. They are just that good.

Plus come back tomorrow for an amazing Curemaster Reserve Ham I served with these awesome Brussels Sprouts!

There’s really only one solitary difference in the version I’ve made versus the restaurant version and you are welcome to add it back into the directions. 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 current caramelized in the oven option you see here and the deep fried version. Everyone preferred this one, the buttery sauce is completely capable of making this dish rich and full of savory flavors you’re going to be immediately obsessed with. The added bonus is if you do it the way I wrote, you can make it in your trusty cast iron skillet.

Now that we live in Sacramento I only get to enjoy these Tin Roof Bistro Brussels Sprouts a few times a year. That is because every single time we go home this is one of just a few places we have to eat. Also, if you are a local and you want to check out the restaurant I highly suggest the following options: Tin Roof Bistro Brussels Sprouts and the Figgy Piggy Pizza to start,  the Short Ribs over Polenta and the Skirt Steak with Bleu Cheese as mains. To be honest I never make it to dessert there, but I can only imagine if the meal is that good the desserts must be amazing. Tin Roof Bistro Brussels Sprouts are caramelized and tossed in a lemony caper butter sauce. The most popular item on the menu will make anyone a fan!
Tin Roof Bistro Brussels Sprouts are caramelized and tossed in a lemony caper butter sauce. The most popular item on the menu will make anyone a fan!

Tin Roof Bistro Brussels Sprouts are caramelized and tossed in a lemony caper butter sauce. The most popular item on the menu will make anyone a fan!
Tin Roof Bistro Brussels Sprouts are caramelized and tossed in a lemony caper butter sauce. The most popular item on the menu will make anyone a fan!

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Tin Roof Bistro Brussels Sprouts

Tin Roof Bistro Brussels Sprouts are caramelized and tossed in a lemony caper butter sauce. The most popular item on the menu will make anyone a fan!
Yield 4
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder

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

Calories: 735kcal | Carbohydrates: 116g | Protein: 23g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 23mg | Sodium: 1234mg | Potassium: 441mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1115IU | Vitamin C: 98.1mg | Calcium: 50mg | Iron: 1.6mg
Keyword: Brussels srouts recipe, roasted Brussels sprouts, Tin Roof Bistro Brussels Sprouts (Copycat)

Tin Roof Bistro Brussels Sprouts are caramelized and tossed in a lemony caper butter sauce. The most popular item on the menu will make anyone a fan!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. 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.

  2. 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! 

  3. 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.

  4. 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!

  5. 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.

    1. Haha, I appreciate the compliment, but I didn’t invent this one! You’re right about them being delicious though!

  6. 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.

  7. 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!

  8. 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. 😉

    1. 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!

  9. 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…)

    1. 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!