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Clinton Kelly's Caramelized Brussels Sprouts

Clinton Kelly
Servings: 8
1 to 30 min

Brussels Sprouts with Shallots and Anchovies

  • Ingredients
  • step-by-step directions
Clinton Kelly's Caramelized Brussels Sprouts
  • Olive Oil
  • 2 Shallots (sliced)
  • 3 Garlic cloves (thinly sliced)
  • 1-2 Anchovy Fillets
  • 2 pounds Brussels Sprouts (trimmed and halved)
  • 6 tablespoons Butter
  • Salt
  • freshly cracked Black Pepper
  • Turbinado Sugar (for garnish)
  • Heat a large cast iron skillet over medium-high with a few tablespoons of olive oil. Add shallots and garlic and cook until just softened, and about 3 minutes, then add the anchovy. Once they dissolve, add the Brussels sprouts and stir to coat in olive. Cook, stirring occasionally, for about 4 to 5 minutes, until slightly softened and lightly charred. Add the butter, and season with salt and pepper.
  • Sprinkle with turbinado sugar and transfer to a platter. Serve warm.
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