Recipe: GHG's Brussels Sprouts "Two Ways" with Anchovy-Lemon Sauce and Fried Capers
i had some requests for my Thanksgiving brussels sprouts recipe, but as usual i wasn't working from a written recipe - i improvised it on the spot. this is the best approximation/re-creation i could come up with - it should be pretty close. it's somewhat tedious/time-consuming - which i know is the last thing we all want for a holiday dish! - but one bite was all the justification i needed. i wouldn't go to all the trouble for a regular, everyday meal, but it's definitely going into my permanent holiday/special occasion rotation.
GHG’S BRUSSELS SPROUTS “TWO WAYS” WITH ANCHOVY-LEMON SAUCE AND PAN-FRIED CAPERS
Makes 8 side-dish servings
2 lbs. Brussels sprouts, divided
3 tablespoons olive oil, divided
2 large garlic cloves, minced
¼ teaspoon kosher salt
½ teaspoon black pepper
6 anchovy fillets, roughly chopped, or 2 tablespoons anchovy paste
1 tablespoon EACH butter and olive oil (or 2 tablespoons oil)
½ cup vegetable or chicken stock
1 large garlic clove, minced
Juice of 1 lemon
¼ cup capers, rinsed, drained, and patted dry
1 teaspoon EACH butter and olive oil (or 2 teaspoons oil)
2 tablespoons pine nuts, toasted
1 tablespoon finely grated lemon zest (preferably done with a microplane)
1 tablespoon chopped flat-leaf parsley
1. Preheat oven to 425. Trim tough core ends off all Brussels sprouts, and discard any blemished leaves. Halve 1 lb. of sprouts (quarter extremely large ones), toss with 1 tablespoon oil, season with salt & pepper, and roast in baking dish, shaking the pan occasionally, for 35-40 minutes or until soft (but not mushy!) and nicely browned in spots.
2. While the first batch of sprouts is roasting, shred the remaining 1 lb. of sprouts using a mandoline or the shredding disk of a food processor, toss the shredded sprouts in a large bowl with the remaining 2 tablespoons of oil and half of the minced garlic. Season with salt and pepper.
3. Heat a large, heavy skillet or sauté pan, and sauté the shredded sprouts over medium-high heat, stirring frequently, for 3-4 minutes, or until softened and beginning to brown in spots, but still mostly bright green. If necessary, work in batches to prevent overcrowding the pan – you don’t want to steam them. (If doing multiple batches you may need to add a tiny bit more oil to the pan to prevent sticking/burning). Transfer cooked shredded sprouts to a bowl and set aside.
4. Using the same pan, reduce heat to medium, and add 1 tablespoon each butter and olive oil. Add remaining minced garlic and sauté for 1-2 minutes, just until fragrant, being careful not to brown it. Add anchovies or anchovy paste, and sauté for 1-2 minutes, breaking them up with the back of a spoon. Add stock to pan, increase heat to medium-high, and simmer until anchovies have dissolved and liquid is reduced by about one-half. Remove from heat, squeeze lemon juice into sauce, season with pepper, and swirl to combine.
5. Add all Brussels sprouts – the oven-roasted halves and the sautéed shredded ones – to the pan with the sauce. Toss to coat and make sure all sprouts are heated through. Turn off heat and leave pan on burner.
6. Prepare capers - heat 1 tsp. each butter and olive oil in a small skillet or sauté pan over high heat, and pan-fry capers until puffy and crisp. Drain briefly on a paper towel, add to Brussels sprouts, and toss.
7. Transfer to serving dish and garnish with toasted pine nuts, lemon zest, and chopped parsley.