1 lb brussel sprouts
3 T butter
1 tsp minced garlic
1 tsp minced anchovy
1 T lemon juice
1 tsp capers
1 tsp chopped parsley
Salt & Pepper to taste
Optional:
Slices of ciabatta bread
3 T extra virgin olive oil

Preheat oven to 350.
Remove ends and rough outer leaves from brussels sprouts. Cut in half lengthwise. Put in bowl and add 2 T olive oil. Toss sprouts in oil and lay them out on sheet pan. Roast for 20-25 minutes until lightly caramelized.  The more they are caramelized the better.

When sprouts are roasted/caramelized, heat up small sauté pan. Melt butter and add garlic and anchovy. Cook for a few minutes until garlic turns a golden color. Add lemon juice, capers, parsley, salt & pepper. Toss sprouts in sauce until thoroughly coated.  Serve as a side dish.

Option:
Brush ciabatta bread slices with 1 T olive oil. Grill or toast.  Place in bottom of shallow bowl.  Pour brussel sprouts over bread.