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.