Recipe, Roasted Brussels Sprouts with Garlic Anchovy Butter, Northern Spy Food Co., Nathan Foot, Executive Chef, New York, East Village, Restaurant, Local, Sustainable, American, Side Dish, Thanksgiving, Recipe, What to serve with Turkey
What
Recipe for Pan Roasted Brussels Sprouts with Garlic Anchovy Butter from Executive Chef Nathan Foot at Northern Spy Food Co.
Why
What goes better with turkey than stuffing?
Northern Spy Food Co | Recipes
EAST VILLAGE - NEW YORK, NY
Pan Roasted Brussels Sprouts with Garlic Anchovy Butter
Courtesy of Executive Chef Nathan Foot, Northern Spy Food Co.
- 2 lbs brussels sprouts, trimmed and cut into halves
- 1/4 lb unsalted butter, softened
- 2 cloves garlic
- 1 small white anchovy
- Salt
- Pepper
Directions
Butter
1. In a food processor combine garlic and anchovies, puree until a paste has formed.
2. Add butter and puree until everything is fully incorporated.
3. Add salt to taste.
Brussels Sprouts
1. In large sauté pan heat some vegetable oil till shimmering.
2. Add brussels to the pan, cut side down.
3. Season with salt and pepper and cook until the cut sides of the sprouts are golden brown.
4. Toss the sprouts around, add about half of the anchovy butter and put the pan into a 400 degree oven to finish cooking, about 7 minutes or until the sprouts are tender-crisp.
Note: time may vary based on the size of brussels sprouts.
November 9, 2010
Who
Urban rustic cafe meets homey general store.
Why
It’s all about local here. Much of the food they serve comes from farmers’ markets.
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East Village
American
511 East 12th Street
New York, NY 10009
T: 212.228.5100
Website:
Hours:
Mon - Fri: 10am - closing
Sat - Sun: 10:30am - 3:30pm
Sat - Sun: 5:30pm - closing
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