Charred Brussels Sprouts With Spicy Anchovy Butter
Sameh Wadi is chef and co-owner of two of Minneapolis’s top restaurants — Saffron and World Street Kitchen — and recently released his first cookbook. Pick up a copy of The New Mediterranean...
Ingredients
- 3 ounces best-quality anchovy fillet in oil, rinsed
- 1 cup flat-leaf parsley
- 1 teaspoon chili flakes
- 1/4 pound unsalted butter
- 1 garlic clove
- sea salt
- 1/2 teaspoon baking soda
- 1 1/2 pounds brussels sprouts
- 1/2 cup canola oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons finely chopped chives
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