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Bagna Cauda Brussels Sprouts
Brussels sprouts are blistered and charred at high heat, then served with bagna cauda, a rich Piedmontese sauce made from garlic, anchovies, butter, and olive oil. The recipe makes extra sauce, which can be refrigerated and rewarmed for later use.
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Ingredients
- 2 lb Brussels sprouts (Trimmed and halved lengthwise)
- 0.25 cup Extra-virgin olive oil (Divided between the sprouts and bagna cauda)
- 4 tbsp Unsalted butter (For the bagna cauda)
- 8 cloves Garlic (Thinly sliced or finely chopped)
- 8 fillets Anchovy fillets (Oil-packed, drained and chopped)
- Kosher salt (To taste; use sparingly because the anchovies are salty)
- Black pepper (To taste)
Steps
- 1
Place a rimmed baking sheet in the oven and preheat to 500°F (260°C). Heating the pan first helps the Brussels sprouts blister and char when they are added.
- 2
In a small saucepan over medium heat, combine the butter, garlic, anchovies, and part of the olive oil. Once the butter melts, reduce the burner to low. Cook gently, stirring occasionally, until the garlic is tender and the anchovies have broken down into the sauce, about 15 to 20 minutes. Do not let the garlic or anchovies scorch; the sauce should bubble gently rather than fry aggressively.
- 3
While the bagna cauda cooks, toss the halved Brussels sprouts with the remaining olive oil and season lightly with kosher salt and black pepper.
- 4
Carefully remove the hot baking sheet from the oven. Arrange the Brussels sprouts cut-side down in a single layer, leaving space between them so they roast rather than steam.
- 5
Return the baking sheet to the oven and roast for about 20 minutes, until the cut sides are deeply browned and blistered and the sprouts are tender when pierced with a knife.
- 6
Taste the bagna cauda and adjust the seasoning if needed. If the sauce has thickened too much, gently rewarm it and stir until pourable.
- 7
Transfer the roasted Brussels sprouts to a serving platter and spoon or drizzle the warm bagna cauda over them. Serve immediately, passing any extra sauce at the table.
Notes
The source states that the recipe makes about ⅔ cup of bagna cauda, more than is needed for the Brussels sprouts. Refrigerate leftover sauce in an airtight container for one to two weeks and rewarm before using. Do not rush the sauce: once the butter melts, keep the heat low and stir occasionally so the garlic and anchovies do not scorch and the anchovies dissolve properly.
Nutrition per serving
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