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Roof Bistro Brussel Sprouts Recipe


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     Roof Bistro Brussel Sprouts

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   2

1 pound brussel sprouts
3 T butter
1 tsp minced garlic
1 tsp minced anchovy
1 T lemon juice
1 tsp capers
1 tsp parsley chopped
salt and pepper to taste
2 slices of ciabatta bread
3 T extra virgin olive oil

Prep brussel sprouts by removing root end and rough outer leaves. Cut in half lengthwise. Put in bowl and add 2 T extra virgin olive oil. Toss Brussels sprouts in oil then lay out on sheet pan. Roast for 20-25 minutes in oven at 350 degrees until lightly caramelized.
Brush ciabatta with 1 T extra virgin olive oil. Grill or toast ciabatta. When Brussels sprouts are roasted, heat up small saute pan. Add butter. Allow to melt. Add garlic and anchovy. Cook for several minutes until garlic turns a golden color. Add lemon juice, capers, parsley and salt and pepper. Toss sprouts in sauce until thoroughly coated.
Put grilled ciabatta in bottom of bowl. Pour Brussels sprouts over bread. Voila!

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