Oven-Fried Brussel Sprouts in a Lemony-Caper Sauce

I had the pleasure of dining with some of my good friends at Beardslee Castle this past weekend.  Beardslee is a local restaurant with a deep history, famous not only for its supernatural sightings and awesome ambience (you are dining in a castle!) but also it's beautiful cuisine. I know the chef personally (he comes into our local Co-Op where I work) and I was so thrilled after all these years to try his food.  The menu is varied and includes several vegetarian and vegan options.  

The fried brussel sprouts appetizer was my favorite of the night and I vowed I was going to come up with my own version to be enjoyed here at home and to share with my family who wasn't able to be there with me that night.  

Oven-Fried Brussel Sprouts 

in a Lemony-Caper Sauce

INGREDIENTS: 

1 lb. of brussel sprouts (sliced in half lengthwise)

1/4 cup of thinly sliced red pepper slices

1/2 of medium sized vidalia onion, sliced into thin moons (about 1/2 cup) 

1 clove of garlic

1/2 cup of extra virgin olive oil

Salt and pepper 

For your veggies:

Preheat oven to 450 degrees.

Pour oil into a small bowl.

Press your garlic and then add to oil. 

Arrange your veggies on a baking sheet, cover with the oil mixture and toss to fully coat the veggies. Sprinkle with salt and pepper.

Place in the preheated oven on the top rack.  

They will bake for about a total of 15-18 minutes.  Be sure to check on them every so often and stir them to get them turned over and crisp on all sides. 

While your veggies are cooking, to prepare your sauce, you will need:

2 tbsp. of vegan margarine

1 tbsp of gluten free flour (I used mochi flour)

1 cup of mock chicken broth (though your sauce will only call for 1/2 cup)

1 tbsp. of lemon juice

2-3 tbsp of capers

Melt your margarine in a pot over low heat.  When fully melted and just starting to bubble, whisk in your flour (sprinkling in just a bit at a time).  Add 1/2 cup of your broth and continue to whisk until you reach a creamy consistency.  

Turn off the burner and remove from the heat.  Whisk in your lemon juice.  

Heat 1 tbsp of oil in a pan.  Once it is hot, toss in your capers and fry until lightly browned and crisp in areas. 

The next step, you will want to hold off on until your brussel sprout mixture is done.

Give your sauce a stir. If it has thickened simply use some of the reserve of your 1/2 cup of broth and adding a tablespoon at a time, get it back to a pourable, saucy consistency.  Once you have it to your desired consistency, stir in your capers.

To serve:

Set your oven fried brussel sprouts atop some rice and fresh spinach leaves and drizzle with the lemony caper sauce.  

Yum Yum Yum!

Love and Light and Lemony Goodness . . .

Amber