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Restaurant-Style Brussels Sprouts

Brussels sprouts have an unfortunate reputation as one of the most dreaded vegetables. Yet they’re actually quite tasty…or at least they should be. The key is in the preparation. If you serve 1970s-style over-cooked, limp, flavorless sprouts, you’re pretty much guaranteeing that your family members will turn up their noses. But if you serve savory, roasted, caramelized Brussels sprouts that just sing with flavor, you won’t have trouble getting takers.

brussels basket

During this season you’ll probably see lots of Brussels sprouts in the market. If you’re extra-lucky, you might be able to buy them on the stalk (and pulling them off the stalk is a great job for kids). If you buy them loose, look for fresh green leaves and a bright, healthy color. For best results, use them as soon as you can. (If you keep them too long in the fridge trying to decide what to do with them, they’ll turn bitter.) (Speaking from experience.)

brussels close up

We’re lucky to have a wonderful purveyor of fresh Brussels sprouts nearby, as well as a local restaurant that’s willing to share its best-ever recipe. If you’re in the South Bay area of Los Angeles, by all means stop by GROW South Bay for your produce needs. Also, visit Tin Roof Bistro if you want to taste their original amazing Brussels sprouts. But if you’re not nearby, you’re still in luck: Tin Roof Bistro was generous enough to give out their recipe, which is up on the GROW web site. Tin Roof begins by roasting them with a wonderful savory garlic-lemon sauce. Then they serve them over rustic bread, which allows you to sop up every last savory bite. Note: When we made our version, we swapped out the capers and anchovies and replaced them with black olive tapenade.

brussels sprouts on bread

5 from 1 vote

Restaurant-Style Brussels Sprouts

A savory side dish of roasted Brussels sprouts, to be served over rustic bread.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Author Jeanne Fratello, adapted from Tin Roof Bistro


  • 1 pound Brussels sprouts
  • 3 tbsp extra-virgin olive oil divided
  • 3 tbsp butter
  • 1 tsp minced garlic
  • 2 tsp black olive tapenade
  • 1 tbsp 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.

P.S. Looking for new ways to make another “unpopular” vegetable? Don’t miss our crowd-favorite Kale Brownies!

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6 Responses to Restaurant-Style Brussels Sprouts

  1. Small Footprints November 10, 2014 at 11:09 am #

    Oh this looks delicious .. and easy! I’m vegan so I would imagine that I could either use a vegan butter or to simply leave it out. It looks yummy! Thanks for sharing!

    • Jeanne November 10, 2014 at 1:01 pm #

      It is! Thanks, Small Footprints!

  2. Dorothy at Shockingly Delicious November 12, 2014 at 2:33 pm #

    After half a lifetime of hating them, I am now such a B.s. fan! Must try your version! Check out my new version, as well….a sort of warm salad type thing.

    • Jeanne November 12, 2014 at 2:54 pm #

      I did – it looks amazing! I’ve been inspired to start shredding! ; )

  3. Barry November 13, 2014 at 8:03 pm #

    5 stars
    Thank you for the kind words! Those TR sprouts are amazing.

    • Jeanne November 13, 2014 at 10:49 pm #

      Thanks, Barry! We always love stopping in to GROW!

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