Sicilian Roasted Brussels Sprouts
When I was 19, I spent some time “living” in Europe.
I was young, working a crappy job, dating an even crappier dude, and figured ditching town was my chance to shake off some stagnant strings and explore the world! So like any sane minded young lady would do (hah!), I packed my bags, gave the dud I was dating 2 days notice, and boarded a plane to Florence.
Who would have thought I’d have to travel all the way to Italy to finally try brussels sprouts?
After a long day of sight seeing and an even longer night of too much red wine and sambuca, a few of my new Italian friends treated me to a traditional home cooked meal. All the food was to-die-for! Including these Sicilian style brussels I ate, and then insisted on learning how to make that very night!
Wanna know what makes these sprouts so phenomenal? Anchovies! Yep, I said it. There’s garlic, lemon, and some crushed red pepper too. Just trust me on this one!
Sicilian Roasted Brussels Sprouts - yields 4-6 servings
1 1/2 pounds Brussels Sprouts
3 tablespoons extra virgin olive oil
1 oz anchovies, chopped finely
1/2 teaspoon crushed red pepper flakes
2 tablespoons fresh lemon juice, separated
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup Parmesan cheese, grated
2 tablespoons balsamic vinegar
Preheat oven to 400 degrees (F). Cut off the ends of the Brussels sprouts and slice them in half. Toss them in a large bowl with the olive oil, anchovies, 1 tablespoon of the lemon juice, crushed red pepper, salt, and pepper. Pour them on a parchment paper lined baking sheet or pan and roast for 35 to 40 minutes, they will appear lightly brown and crispy on the outside, but be tender on the inside. Shake the pan every 10 minutes or so to ensure they brown evenly. Once they’re removed from the oven, stir in additional lemon juice, balsamic vinegar, and parmesan cheese. Serve warm.
15 thoughts on “Sicilian Roasted Brussels Sprouts”
I would run away abroad in a HEARTBEAT if not for my student loan debt. Sigh. So jealous. These look delish, too.
The best decisions I have even made started with me getting on a plane. The first time I ever had real peas (as in, not from a can, but hand shucked from the pod) was in Italy and I’ll never forget them.
These are beautiful! I bet they taste amazing too.
I like your style! Anchovies are something I’ve been wanting to try, but they seem so intimidating, everyone has bad memories of them!
This is amazing Ashley! I love Brussels sprouts…these flavors are a perfect twist on the usual way I fix them!
You go girl! Love that you gave him 2 days notice
I don’t know why people think brussell sprouts are bad. I don’t think those people cook them right. I personally love brussell sprouts any way they come!
Wohoo on 2 days notice
I need to try adding anchovies in brussel sprouts. Thanks for this delicious recipe!
Woo-Hoo dump the dude and go for the roasted brussels sprouts-works for me;-)
This recipe looks just delicious, love brussels sprouts!!!
Roasted brussels sprouts are one of the best things I’ve discovered in my adult life! My mom used to steam them when we were growing up – ugh.
Taking off to Florence sounds like a fun adventure, I’m sure it was a memorable experience!
yum yum yum!! Anchovies are amazing and I get SO MAD if I share with a pizza with someone and they refuse to let me get anchovies even on MY HALF (it has happened a few times). On brussels they’d totally be amazing and I trust Italians about everything foodie anyways… xx
Ok, it’s official: we need a girls day full of shopping and pizza with anchovies!
I’m almost rethinking the pancetta now…these look amazing!!
Oh, these look outstanding! Your Brussels sprouts may just make it onto my Thanksgiving table!
I’ve been roasting lots of brussels sprouts this week, but I haven’t tried anything like this before – love this version.