Brussels Sprouts Recipe

Preheat and prep

Preheat oven to 425°F (220°C). Trim stem ends of Brussels sprouts and halve lengthwise. Pat dry so they roast rather than steam.

Toss halved sprouts with 2 tbs olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper in a bowl until evenly coated. Spread cut-side down on a rimmed baking sheet in a single layer.

Roast for 18–22 minutes until deep golden-brown on the cut sides and tender inside. If some outer leaves get crispy, that's desirable. Remove from oven and set aside on the pan.

While sprouts roast, melt 3 tbs unsalted butter in a medium skillet over medium heat until foaming.

Add the 3 minced garlic cloves and cook 30–45 seconds, stirring constantly, until fragrant but not browned.

Stir in 1 tbs lemon juice and 1 tsp lemon zest; reduce heat to low and keep warm. Taste and adjust — add a pinch more lemon if you want brighter acidity.

In a small bowl, mash 3 chopped anchovy fillets with 1 tbs chopped capers and 1 tsp reserved anchovy oil (or olive oil) to form a chunky paste. This dissolves the anchovy and tames saltiness while distributing flavor evenly.

Add the anchovy-caper paste to the warm butter-garlic-lemon sauce and stir for 20–30 seconds until integrated. Turn off heat. The anchovy will melt into the butter, creating a savory glaze.

Pour the butter-anchovy-caper sauce over the roasted Brussels sprouts on the baking sheet or transfer sprouts to the skillet and toss gently to coat. Taste and adjust seasoning; add up to 1/4 tsp more salt only if needed (anchovies and capers are salty).

If you prefer a slightly crisp finish, return the coated sprouts to the oven for 2–3 minutes, then remove.

While sprouts finish, toss 1/2 cup diced tomato with 1 tsp olive oil, 1/4 tsp salt, and 2 tbs chopped basil. Let sit 5 minutes to macerate.

Toast or warm 8 baguette slices if not already toasted. Spoon a little of the tomato mixture onto each toast as bruschetta bases.

Top each tomato-bruschetta with a few of the roasted Brussels sprouts pieces (2–3 per slice), pressing gently so they adhere.

Scatter 2 tbs grated Parmesan over the plated sprouts and bruschetta. Sprinkle 1/4 tsp red pepper flakes if using for heat.

Serve immediately: these can be served as an appetizer (bruschetta topped) or as a side. Leftovers keep refrigerated in an airtight container up to 3 days; reheat in a hot skillet to crisp.