Restaurant-Style Brussels Sprouts
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
A savory side dish of roasted Brussels sprouts, to be served over rustic bread.
  • 1 pound Brussels sprouts
  • 3 T. extra-virgin olive oil, divided
  • 3 T. butter
  • 1 tsp. minced garlic
  • 2 tsp. black olive tapenade
  • 1 T. lemon juice
  • Salt and pepper to taste
  • 4 slices rustic bread, toasted and lightly brushed with olive oil (optional)
  1. Preheat oven to 350 degrees. Prepare the Brussels sprouts by trimming the root and outer leaves; then slicing them in half lengthwise. Toss them in a bowl with 2 T. of the olive oil. Spread them out on a baking pan and roast them for 25 minutes.
  2. When the roasting is complete, melt the butter in a large heavy saucepan. Add the olive oil and minced garlic. Heat over medium heat, tossing frequently, until the garlic is a light golden color. Add Brussels sprouts, olive tapenade, lemon juice, and salt and pepper and toss thoroughly. Continue heating over low heat for 3 to 4 additional minutes.
  3. To serve, place a slice of bread on each of four plates. Divide the Brussels sprouts and the liquid over each piece of bread. Serve immediately. Serves 4.
Recipe by Jolly Tomato at