Ingredients
1lbbrussels sprouts,trimmed of rough outer leaves, cut in half
3tbspbutter
3tbspextra virgin olive oil
1tspgarlic,minced
1tspanchovy,minced
2tspwhole capers
1tbsplemon juice
½tspkosher salt
¼tspblack pepper,fresh cracked
parsley,chopped, for garnish, optional
2ciabatta bread,2 inches, thick slices
Preparation
Preheat the oven to 400 degrees F.
Toss the brussels sprouts in 2 tablespoons of olive oil, kosher salt and pepper, then add them to a cast iron skillet or other oven safe skillet.
Roast for 15 to 18 minutes, or until caramelized.
Take skillet out with oven mitts, then transfer it onto the stove top.
Brush the remaining 1 tablespoon of olive oil onto the ciabatta bread, then toast the bread on a piece of foil or a pan for 3 to 5 minutes.
On a medium-high heat, add 3 tablespoons of butter, garlic and anchovy. Stir together gently.
Cook for about 45 seconds, then add the lemon juice and capers.
Stir to combine, then garnish with parsley, if desired.
Place the bread onto the plate, then spoon over the brussels sprouts.
Serve warm, and enjoy!
