Lazy Dog–Inspired Lemon Caper Brussels Sprouts

Crispy roasted Brussels sprouts tossed in garlic lemon butter with briny capers and freshly grated Romano cheese, served over crunchy garlic croutons. Inspired by Lazy Dog’s appetizer.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 450°F. Thoroughly dry the trimmed and halved Brussels sprouts. Quarter any especially large sprouts so the pieces cook evenly.

Step 2

Toss the Brussels sprouts with the olive oil, salt, and pepper. Spread them on a large rimmed baking sheet in a single layer, placing the cut sides down and leaving space between them.

Step 3

Roast for 20–25 minutes, checking after 15 minutes, until the cut sides are deeply browned and the centers are fork-tender. Smaller sprouts may finish sooner.

Step 4

During the last few minutes of roasting, melt the butter in a small skillet over medium-low heat. Add the garlic and cook for 30–60 seconds until fragrant without browning. Stir in the capers and lemon juice, then remove from the heat.

Step 5

Transfer the hot roasted Brussels sprouts to a large bowl. Pour the lemon caper butter over them, add the Romano cheese, and toss to coat. Taste and add more lemon juice or salt if needed.

Step 6

Spread the garlic croutons across a serving dish and spoon the Brussels sprouts and sauce over them. Finish with additional Romano cheese and serve immediately.