Lemon Caper Parmesan Brussels Sprouts


I kinda ripped this recipe off a restaurant in Vancouver called The Flying Pig.

I just started liking Brussels sprouts a few months ago (can you believe it’s Brussels not Brussel?!) and when I tried them at The Flying Pig, I thought “there is no other way to eat these”.

This is a non-recipe, meaning you put however much of each ingredient you want in. But this is what I do:


+ Peel & clean the Brussels sprouts then slice them in half lengthwise.

+ Put them in a roasting pan with some olive oil.

+ Put them in the oven at 400 F. It will take about an hour for them to turn brown and crispy. Stir a few times throughout.

+ While they’re roasting, juice 1 lemon into a serving bowl, then add approx. half a cup of grated parmesan cheese, however many capers you want (I use a bit less than 1/4 cup), some chili flakes and/or pepper. Stir it all together at the bottom of the serving bowl. I like to make the sauce as soon as I put the Brussels sprouts in the oven so it gets to room temperature after being in the fridge.

+ When the Brussels sprouts are nice and roasted, scoop them right from the pan into your serving bowl. Mix it up with the lemon, caper, parmesan juice and serve.



They’re so good! I have to put myself on a once a week limit.

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