These Roasted Brussels Sprouts with Bagna Cauda Sauce are for my anchovy lovers out there. And if you love anchovies but haven’t heard of bagna cauda sauce, just imagine pairing delicate white anchovies with olive oil, butter, garlic and lemon juice in a warm sauce that’s great for drizzling or dipping with cooked and raw veggies or grilled bread.
The sauce hails from the Piedmont region of Italy, where it’s eaten during the winter to warm the core and wake up your senses. I’m talking spine-tingling satisfaction here, people. Time to get cooking!
Feel-Good Vibes
Protein & minerals from anchovies – Anchovies contribute calcium, selenium, and omega-3s in a form your body can easily use.
Rich in antioxidants – Brussels sprouts are loaded with vitamin C, vitamin K, and sulfur compounds that support immunity and healthy inflammation response.
Healthy fats for flavor + absorption – The olive oil and anchovies in bagna cauda provide heart-healthy fats that help your body absorb fat-soluble vitamins in the veggies.
Ingredient Substitutions
- No Brussels sprouts? I love pairing this sauce with roasted potatoes, artichokes, or even charred radicchio, .
- No white anchovies? You can use brown anchovies. They will have a punchier flavor, so start with half the quantity and adjust to your liking. White anchovies can be found online or at Whole Foods.
- No shallot? You can substitute minced yellow onion. Start off with half the amount and adjust to your liking.
- No Aleppo pepper? Use the best chili flakes/powder you have available. Aleppo pepper can be found online here.
- No Roasted Red Peppers? Add some sliced pepperoncinis or banana peppers if you don’t mind a little extra heat.
- No Crunchy Chickpeas? Toasted pumpkin seeds would be a great substitute.
- No Chickpea Panisse? It’s ok to skip this element.
- No Pine Nuts? Grate some Parmigiano-Reggiano or Pecorino Romano on top
Roasted Brussel Sprouts & Bagna Cauda Sauce Recipe Tips & FAQs
- Do I need to toss the Brussels in oil before I broil them? Nope! They’ll roast just fine without it, and they’ll be ready to soak up the oily sauce once they get nice and crispy.
- Which olive oil should I use? Your best quality one. It’s really going to make a difference here since it’s a major flavor component of the sauce.
- How do I trim a Brussels sprout? Cut just above the flat, hard bottom of the Brussels sprout where the stem was attached. Next you’ll want to cut them in half lengthwise so we can get the sauce all up in the nooks and crannies.
Serving & Pairing Suggestions
- Sunday Dinner: Serve with Pork Tenderloin Roasted in Parchment, Crispy Smashed Potatoes.
- Plant Forward Supper: Cauliflower Pasta Alfredo with these Brussels on top.
- Alchemize it, Panzanella Style: Tear up some grilled gluten free bread or extra chickpea panisse and mix it in to make a hearty salad.
Storage and Shelf Life
Make Ahead: The bagna cauda sauce can be made up to 3 days in advance and held in the refrigerator.
Refrigerate: If you have leftovers, I recommend keeping the components separate until after you reheat them.
Freezer: Not recommended.
Reheat Instructions:
Heat the Brussels up in a hot skillet until warmed through. Gently warm the sauce in a separate pot. Plate and add sauce and garnishes right before serving.
Final Thoughts
The only experience I had with anchovies while growing up was seeing my mother put dry, salty brown ones from a can on her Domino’s pepperoni pizza. In other words, I wasn’t interested.
Years later, I was working at a restaurant called the Food Studio in Atlanta. I was grossed out when I had white anchovies in a dish that came off my station, so the chef dared me to try them. Man, did I make him regret it. White anchovies have a milder flavor and they’re packed in seasoned oil and vinegar instead of salt. All it took was one, and I was hooked.
I rarely made a trip to the walk in cooler after that without grabbing a handful of the expensive little flavor bombs. He’d catch me coming out of the fridge looking like a baby seal with a mouthful of anchovies and tease me about it, to which I’d remind him that he had brought this on himself.
Decades later, I’m still addicted to white anchovies. But these days, I have to dip into my own fridge to get a mouthful.
Are you hooked too? Let me know in the comments below. We can start an anchovy appreciation club!
Roasted Brussels Sprouts with Bagna Cauda Sauce
Ingredients
- For the Sauce:
- ¼ cup white anchovies roughly chopped
- 1 lemon juiced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter melted
- 1 tablespoon fresh parsley washed and chopped
- 2 tablespoons shallot minced
- 1 teaspoon garlic minced
- ½ teaspoon Aleppo pepper
- For the Brussels Sprouts:
- 2 pounds Brussels sprouts
- 1 cup roasted red peppers sliced thin
- 1 cup crunchy chickpeas lightly chopped
- 1/4 cup chickpea panisse croutons optional
- ¼ cup pine nuts toasted
- Sea salt to taste
- Freshly cracked black pepper to taste
Instructions
- Cook the Brussels Sprouts: Cut 2 pounds of Brussels in half and place them on a sheet tray, cut side facing up, in a single layer. Broil them until they are cooked through with a good amount of caramelization, about 8-12 minutes, depending on your broiler. Set aside to cool down.
- Make the Dressing: In a medium sized bowl, mix together ¼ cup roughly chopped white anchovies, juice of 1 lemon, 2 tablespoons olive oil, 2 tablespoons melted butter, 1 tablespoon chopped fresh parsley, 2 tablespoons minced shallot, 1 teaspoon minced garlic, ½ teaspoon of Aleppo pepper and sea salt and freshly cracked black pepper to taste.
- Assemble: Toss the cooked Brussels sprouts and 1 cup sliced roasted red peppers with the dressing and place on a platter, then garnish with ¼ cup lightly chopped chickpeas, and ¼ cup toasted pine nuts. Best served slightly warm or room temperature.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.