Bistro Brussels Sprouts

Bistro Brussels Sprouts~ Roasted to perfection, these delicious sprouts are not your average sprout! Try them as a side dish with my Pork Tenderloin with Blueberry Sauce or my Roast Turkey.

This recipe is near and dear to my heart and tummy. Our neighbor friends in LA, Kim and Steve had been raving about the amazing dinners (that's plural because they would frequent this place...I'm talking like once a week) they had at the Tin Roof Bistro. They especially loved the brussels sprouts. Adam and I finally gave it a go and we weren't disappointed. In fact, they were so good that we just had to ask for the recipe. This apparently wasn't the first request as they had the recipe already printed out and ready for us. Thanks Kim and Steve for sharing this gem of a restaurant with us and thanks Tin Roof Bistro for some of the best brussels sprouts ever!

After thoroughly washing and chopping your sprouts in half length wise, place evenly on a cookie sheet cut side down. Don't worry about loose leaves, they crisp up nicely!

Saute up your delicious sauce and toss in your roasted brussels sprouts.

As you can clearly see, I have loved this recipe dearly over the years. I did make a few changes lightening it up a bit to suit my families tastes but the overall taste is spot on.

Bistro Brussels Sprouts

  • 1 ½ lb brussels sprouts

  • 1-2 tbsp butter

  • 3 tbsp olive oil

  • 1 tsp minced garlic

  • 1 tbsp lemon juice

  • 1 tsp capers

  • 1 tsp parsley chopped

  • ¼ stock (chicken or veggie)

  • Salt and pepper to taste


Prepare brussels sprouts by washing and removing the end and rough outer leaves. Cut in half lengthwise. Toss brussels sprouts in a large bowl with 2 tablespoons of the olive oil. Lay them out on a sheet pan without over crowding and roast at 350 degrees for 20-25 minutes.

While brussels sprouts are roasting, saute butter remainder tablespoon of olive oil and garlic in a medium saute pan over medium heat. Cook for several minutes until the garlic becomes a golden color. Then add in lemon juice, capers, parsley, stock and salt and pepper. Toss in the sprouts until they are thoroughly coated.

Serve as a side dish or over grilled ciabatta bread or bread of choice.


#paleo #glutenfree #dairyfree #refinedsugarfree #vegan


My name is Jessica Balentine. I am a wife and mother to 2 very active little guys who love to eat yummy wholesome food! I have have a passion for feeding my family naturally delicious food that will nourish their bodies as well as mine! All of my recipes are naturally gluten free and paleo and vegan friendly. I hope you find just what your taste buds are looking for! Enjoy 

  • Grey Facebook Icon
  • Grey Pinterest Icon
  • Grey Instagram Icon
  • Grey Twitter Icon
Get All the New Recipes to Your Inbox

Join our mailing list

Never miss an update

Recent Posts
Search By Tags
No tags yet.