Best Brussel Sprouts Recipe? Pan Roasted with Anchovy Butter (+ Vegan alternative)

anchovies

🥗Healthier: capers

💰Cheaper: olives

Capers provide a briny flavor similar to anchovies.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for roasting.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

To make the anchovy butter, place the block of butter into a food processor. Add the anchovies and their oil. Smash the bulb of garlic open, de-skin the cloves and add all of them to the mix. Put the whole bunch of parsley and the rest of the anchovy butter ingredients into the food processor and blend until all the ingredients are just flecks going through the butter. If you don’t have a food processor, this can be done by finely chopping all the ingredients and beating them into the butter.

Reserve 100g of the butter for this meal, and store the rest either in the fridge for five days or in the freezer for up to a month. If you’re crafty, you can use an ice-cube tray to freeze individual portions, or roll it in clingfilm to cut off slices as you need it.

Prepare the sprouts, removing the tough base and discarding any yellowing outer leaves. Wash and dry them on a clean tea towel and cut them all in half.

Take half the reserved butter (50g) and place in a solid-based frying pan. Place over a high heat and let the butter melt, making sure it doesn’t burn. Add the sprouts to the pan and roll them around in the butter. Reduce the heat to medium and cook for about 8-10 minutes, or until the sprouts are just cooked.

Add the remaining reserved butter (50g) to the pan and allow it to melt into the sprouts, cooking for a minute or so. Add the lemon juice and chopped parsley to the pan and give everything a good toss. Transfer to a serving dish and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens