Roasted Brussels Sprouts with Bagna Cauda Sauce
Roasted Brussels Sprouts with Bagna Cauda Sauce pair crispy caramelized sprouts with a rich garlic-anchovy dressing for an irresistible winter side.
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.