Not Quite Cleveland Heath’s Brussels Sprouts

On the east side of St. Louis in the state of Illinois lies a town called Edwardsville. It is home to many things including a restaurant called Cleveland Heath. Cleveland Heath is good quality indeed, and is known for their Brussels sprouts. I find this significant. How many restaurants do you know that even serve Brussels sprouts, let alone are known for them?

Recently, their recipe appeared in the St. Louis Post-Dispatch, and I cut it out. When I read the recipe I saw that their beautiful, fresh Brussels sprouts were fried in cooking oil. Blasphemy! I’m not a fan of anything fried in oil. They also wanted you to clean them (of course), halve them, fry them, flip them…this is way too much trouble for the everyday cook.

Because I find Brussels sprouts to be tremendously good simply roasted, and Melissa’s to be uniformly small and tender, I combined my roasted version and favorite brand of sprout, with their sauce, and came up with the perfect combination of the two.

Not Quite Cleveland Heath’s Brussels Sprouts
Adapted from Cleveland Heath, Edwardsville, IL 

8 oz. fresh Melissa’s Brussels Sprouts
1 T. good olive oil
Salt and freshly ground cracked pepper

Sauce*
2 T. good olive oil
1 T. fresh lemon juice
1 Melissa’s medium shallot, finely chopped
1 T. capers
2 T. freshly grated Parmesan

Preheat oven to 400° F. Toss Brussels sprouts in oil and season with salt and pepper. Roast for 20 minutes.

While sprouts are roasting, make sauce; set aside.

In a small bowl, combine olive oil, lemon juice, shallots, and capers. Toss with roasted Brussels sprouts, salt, and pepper to taste. Place into a serving dish, top with Parmesan cheese, and serve hot.

*This sauce was so tremendously good, by the way, that I made some up separately to use to dip Italian bread. Yummy!

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For a more elaborate use of Brussels Sprouts, try Angel Hair Pasta with Brussels Sprouts and Bacon.

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