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How to Make Brussels Sprouts Palatable? Add Anchovies

Believe us—the executive chef–partner of Honey’s turns a formerly hated vegetable into a flavorful side dish.

Photo: Martha Williams

Executive chef–partner Charles Welch, of Honey’s in the West Loop, used to hate Brussels sprouts. “They were always a mushy mess,” he says. Not the case in his kitchen, where they’re never overcooked and always flavor-packed—here, thanks to an anchovy-fortified sauce, which tempers the sprouts’ funky taste.

Charles Welch’s Brussels Sprouts with Bagna Cauda

Serves:3 to 4
Active Time:10 minutes

3 tsp. Anchovy paste
  Juice of 1 medium lemon
4 Tbsp. Olive oil
2 Cloves garlic, minced
1 Tbsp. Chopped parsley
2 tsp. Minced chives
1 lb. Small Brussels sprouts, cleaned and halved
  Maldon smoked sea salt to taste (available at the Spice House or Whole Foods Market)

1. Heat oven to 375 degrees.

2. To make the bagna cauda, combine anchovy paste, lemon juice, 3 tablespoons of olive oil, garlic, parsley, and chives in mixing bowl. Whisk vigorously until mixture reaches a purée-like consistency. Set aside.

3. Heat remaining oil in a cast-iron pan over medium heat. When oil begins to lightly smoke, add sprouts, cut side down, in a single layer. Transfer to oven and roast until lightly browned and caramelized (about 5 minutes).

4. Sprinkle sprouts with salt and transfer to a serving bowl. Whisk bagna cauda, toss with sprouts, and serve.

Tip: Bagna cauda can be prepped and refrigerated up to one day ahead. Bring to room temperature before using.


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