I think this is (possibly) the best Brussels sprouts recipe I have ever made. They are roasted and then while still warm tossed with an assertive dressing that makes your mouth jump up and down with joy.
And for those who don’t like Brussels sprouts (and in fact my family is divided), well, more for the rest of us. Jack and I were happy to be responsible for the leftovers.
Like most food writers (and like ALL food writers who talk about feeding families with kids) much time is spent on the malignment of Brussels sprouts, and defending their good name, sir. I have put in my share of recipes and arguments about why they are so fantastic.
I don’t know that I’ve converted any haters, but on occasion they’ve been given a fighting chance in my house. Interestingly, when there are takers, my husband is rarely one of them—it’s the kids who grudgingly acknowledge that they aren’t too gross after all (sniff, sniff, I’m welling up again).
And now I’ve mixed Brussels sprouts with anchovies. Because I’m crazy that way. Hey, guys, if you’re going to cliche-hate on something I make, I’ll give you more than one reason.
Anyway, back to this completely delicious and highly flavorful side dish. This Warm Brussels Sprouts Salad with Anchovy Vinaigrette is a great addition to a holiday spread.
You can make the dressing ahead of time, and then just simply roast the Brussels sprouts before the meal, toss them with the vinaigrette and serve them warm or even room temperature. I’m not the biggest fan of reheating Brussels sprouts, and would prefer to just serve them at room temperature if they cool down. But you can – don’t mind me.
Don’t oversalt the Brussels sprouts because the anchovies add salt to the dressing. You can always add a pinch of salt to the final tossed salad if you want.
Other Brussels Sprouts Recipes:
Warm Brussels Sprouts Salad with Anchovy Vinaigrette
- 2 pounds Brussels sprouts trimmed and halved
- Kosher salt
- 4 tablespoons extra virgin olive oil divided
- 1 tablespoon fresh lemon juice
- 3 anchovies rinsed
- 1 clove garlic
- 2 teaspoons grainy Dijon mustard
- 2 scallions white and green parts, trimmed and cut into pieces
- 2 tablespoons parsley leaves
- Freshly ground black pepper
- Preheat the oven to 400°F. Toss the Brussels sprouts with one tablespoon of the oil and spread them out on a rimmed baking sheet. Sprinkle with salt. Roast for 20 to 25 minutes until the Brussels sprouts are fairly tender and browned in spots. Let cool slightly, on the baking sheet, for about 10 minutes.
- While the Brussels sprouts are cooking, make the dressing. In a food processor place the remaining 3 tablespoons olive oil, lemon juice, anchovies, garlic, mustard, scallions, parsley and pepper and process until pureed.
- Drizzle the Brussels sprouts with about half of the dressing and toss to coat. Add more dressing if you like. Transfer the Brussels sprouts to a serving dish and serve warm, with the rest of the dressing on the side.
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