by melissav
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melissav's Notes:
Expand1.5 cups Brussel Sprouts (measure after preparing as detailed below in Step 1) Ask a question about this ingredient
1.5 tablespoons olive oil Ask a question about this ingredient
1 Anchovy Filet Ask a question about this ingredient
1/8 teaspoon red pepper flakes Ask a question about this ingredient
2 cloves of garlic, minced or pressed Ask a question about this ingredient
1 lemon, zest and juice Ask a question about this ingredient
2 tablespoons pine nuts, toasted and coarsely chopped Ask a question about this ingredient
1/4 cup Parmesan Cheese, grated Ask a question about this ingredient
Prepare the brussel sprouts - Trim the sprouts and cut off the stem. Slice lengthwise and then thinly slice each half into slivers (like how you would cut an onion half - if that helps). You should have approximately 1.5 cups of slivers. Rinse the slivers and dry very thoroughly.
Ask a question about this stepPrepare the topping - Mix together the lemon zest, pine nuts, and parmesan cheese and season lightly with salt and pepper
Ask a question about this stepCook the Sprouts - Add the olive oil to a skillet along with the anchovy and red pepper flakes. Heat over medium hight heat until very hot and the anchovy has dissolved (you may have to stir it around and mush it up). Add the brussel sprouts, the garlic, and a little salt (go light since there is a lot of salt in the cheese). Give it a quick stir and let sit for a 60-90 seconds so the bottom gets a little golden. Toss and let sit for another 60 - 90 seconds. Add the topping and give a quick stir. Taste and add a little salt and/or pepper if necesssary.
Ask a question about this stepRemove from heat and squeeze a little lemon juice on top - about 1 tablespoon.
Ask a question about this stepServe and enjoy.
Ask a question about this step
Amanda is a co-founder of Food52.
