Brussels Sprouts & Romano Beans with Anchovy Butter

By Asha Loupy
October 7, 2014
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Author Notes: This umami-packed side dish is inspired by the Italian dish bagna càuda where vegetables are dipped in a warm bath of anchovies, garlic and olive oil. The brininess of the anchovies and a spicy kick from chili flakes is the perfect foil for the green vegetal notes in the Brussels sprouts. Asha Loupy

Serves: 6-8

  • 1 pound brussels sprouts, trimmed & halved
  • 1/2 pound romano beans, cut on the bias in 1-inch pieces
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 3 garlic cloves, thinly sliced
  • 3 anchovy fillets, roughly chopped
  • 1/4 teaspoon red chili flakes
  • 2 tablespoons flat-leaf parsley, finely chopped
  • salt & pepper, to taste
  1. Bring a large pot of lightly salted water to a boil. Add brussels sprouts and romano beans, cook for 5-6 minutes until vegetables are tender but retain a bite (you'll be cooking them a little more in the anchovy butter). Drain and set aside.
  2. In a large skillet, heat oil and butter over medium heat. When butter is melted and just starting to bubble, add garlic, anchovies and chili flakes. Cook for 1-1 1/2 minutes until garlic starts to turn a light golden color and anchovies melt into the olive oil mixture. Add reserved vegetables tossing to coat and continue to cook for another 4-5 minutes until the vegetables are heated through.
  3. Remove from heat and stir in chopped parsley. Serve hot or at room temperature.

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