Charred Lemon Caper Brussels Sprouts

4 servings
40 Minutes

Several years ago when I was visiting family in Southern California, my sister-in-law and I went to lunch at the Lazy Dog Restaurant. We ordered their Brussels Sprouts and they were amazing! Since the ingredients were listed right on the menu, I came home and recreated the dish with a couple of my own twists. I arrived very happily at Charred Lemon Caper Brussels Sprouts.

Depending on the size of your Brussels sprouts, you might need to cut them in half at least, if not in quarters. One of the points of this recipe is that the Brussels sprouts get charred and if they are too big, there's less of a chance of proper charring and more chance of steaming. Of course, you can use a  baking sheet! Or you can use a cast iron pan, which is my personal favorite.

While the sprouts are roasting, make the sauce. Put the butter over very low heat to melt. Once it's melted, add the chopped garlic and let it sit in the melted butter for about five minutes, still over low heat. You're just looking to flavor the butter with the garlic. Then add the capers and lemon juice and put back over low heat just to heat through, about two minutes.

When the Brussels sprouts are done, they will have some decidedly dark charring. At this point it's up to you on whether you allow them to char more or not. The broiler is handy with this last minute "almost-burn-it" step, but keep a close watch on it! The errant leaves that come off when you cut the sprouts have a tendency to go up in smoke!

When the sprouts are charred to your liking, coat them with the lemon caper butter sauce.

And the final touch to the Charred Lemon Caper Brussels Sprouts ... is a grating of Parmesan cheese! So delicious.

Charred Lemon Caper Brussels Sprouts

Recipe details

  • 4 servings
  • Prep time: 10 Minutes|Cook time: 30 Minutes|Total time: 40 Minutes



Heat oven to 425°F.
Toss the Brussels sprouts with olive oil, then spread them in a single layer on a parchment-lined baking sheet or in a cast-iron skillet. No parchment paper needed in a cast-iron skillet.
Roast for 30 minutes until they are well-charred. Use the broiler at the last minute, if needed.
While they roast, melt the butter over low heat, then add the garlic. Let it sit over low heat for 5 minutes to flavor the butter. Add the capers and lemon juice and allow it all to heat till warm.
When the Brussels sprouts are done, cover them with the lemon caper sauce.
Grate fresh Parmesan over the top and serve it up pronto.


  • This Brussels sprouts side dish goes super well with grilled steak, seared pork chops, and roast chicken.

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