Crisp Brussels Sprouts with Garlic and Anchovy
Shaved brussels sprouts from a steam bag become dinner in minutes, tossed hot with garlic, anchovy, and butter for an umami-rich side that is hearty enough to stand alone. The steam-in-bag does the work; you just finish it.
About 530 calories a serving, 45 g protein, 5 g carbohydrate, 36 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 3 or 4 fillets anchovies packed in oil
From your shelf
- 1 bag (10 ounces) steam-in-bag shaved brussels sprouts
Staples
- 2 cloves, minced garlic
- 2 tablespoons oil
- 1 tablespoon butter
- 1/4 teaspoon salt
- to taste pepper
- Steam the brussels sprouts in the bag according to package directions, about 4 minutes.
- While they steam, pour 2 tablespoons oil into a skillet over medium heat and warm 2 minced garlic cloves until fragrant, about 1 minute. Mince 3 or 4 anchovies and add them to the pan, stirring to dissolve into the oil.
- When the brussels sprouts are done, add them to the skillet along with 1 tablespoon butter. Toss and cook until the edges brown and crisp, about 2 minutes, scraping up any browned bits from the pan. Season with 1/4 teaspoon salt and pepper to taste; taste and adjust.
Note Swap the anchovies for miso paste or soy sauce if you prefer; use 1 teaspoon of either, stirring it into the hot oil. Leftovers keep three days and reheat well in a skillet over low heat. Serve with crusty bread to soak the pan sauce, or alongside roasted chicken or fish.
On the label
BRUSSELS SPROUTS.
Good & Gather, pre-packaged fruit & vegetables, serving 85 GRM, package 9 oz/255 g. Ingredients as printed on the label.
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Cooks as brussels sprouts, frozen vegetables. Half of it left? Use up the brussels sprouts.