Caramelized Brussels Sprouts Recipe

Trim stem ends of Brussels sprouts and remove any ragged outer leaves. Halve any sprouts larger than a ping-pong ball so pieces are even-sized.

Rinse capers briefly, drain and roughly chop. Finely chop anchovy fillets. Thinly slice garlic. Zest and juice lemon. Toast baguette slices until golden and set aside.

Sear and cook

Heat a large heavy skillet over medium-high heat until hot. Add olive oil and 2 tablespoons butter. When butter foams, add Brussels sprouts cut-side down in a single layer (work in two batches if needed). Sprinkle with 1/2 tsp kosher salt and half the black pepper. Let cook undisturbed 4–6 minutes until deep golden brown on cut sides.

Stir sprouts, reduce heat to medium, and continue cooking, stirring occasionally, until tender and deeply caramelized overall, about 6–8 more minutes. If pan becomes dry, add remaining 1 tablespoon butter and swirl to coat.

Add garlic and anchovy

Push sprouts to one side of the pan. Add chopped anchovies and sliced garlic to the cleared area and cook, stirring, about 30–60 seconds until fragrant and anchovies mostly dissolve into the fat.

Stir anchovy-garlic mixture through the sprouts. Add chopped capers, red pepper flakes, lemon zest and lemon juice. Toss and cook 1–2 minutes so flavors meld and excess liquid reduces slightly. Taste and adjust seasoning with remaining salt and pepper if needed.

Transfer Brussels sprouts to a warm platter. Sprinkle with grated Parmesan and chopped parsley. Arrange toasted bruschetta slices alongside or place a spoonful of sprouts atop each slice for bruschetta-style serving.

Serve immediately while hot so butter and anchovy flavors coat the sprouts and bread. Leftovers keep refrigerated up to 2 days; reheat gently in a skillet to preserve caramelization.