Make bagna cauda, toss kale sprouts in it, and roast at high heat. Wonder why you've made bagna cauda countless times but have never roasted vegetables in it!!
Here's how: Mash 12 anchovies and 4 garlic cloves into a paste, and put into a small saucepan with 1/2 cup olive oil, 2 tablespoons butter, and red pepper flakes, to taste. Sizzle over low heat for about 5 minutes, then remove from heat and add zest and juice from a large lemon. Toss 1 pound kale sprouts in about 3 tablespoons of the bagna cauda and salt, and roast at 450 degrees for about 10 to 15 minutes, until tender and crispy around the edges. Remove from oven and toss with a little more bagna cauda before serving, if desired. Save leftover bagna cauda for vegetables and salads for the week ahead.