The anchovies in this recipe set these Brussel Sprouts on a whole different culinary playing field than any other Brussels sprouts I have eaten. They are crispy, garlicky, and salty. It is an absolutely fabulous way to enjoy them and very simple to make. 

 

3 Tbsp olive oil

6 oz. brussels sprouts, wash, pat dry, and cut the ends off, and slice thin

1 fennel bulb, sliced thin

2 garlic cloves, sliced thin 

1 tsp dijon mustard

2 Tbsp fresh lemon juice

½ tsp lemon zest

5 anchovy filets, rinsed and chopped

2 cups cranberry beans or your favorite beans **

Salt and pepper

 

Heat the oil in a large skillet on medium-high heat. Add the Brussels sprouts, fennel, and sauté for 5 minutes, allowing the vegetables to caramelize to a dark golden brown. Add the garlic and continue sautéing, while occasionally stirring. The Brussels sprouts should be caramelized and the garlic slightly softened.

 

Next, reduce the heat to medium and add the dijon, lemon juice and zest, anchovies, and beans. Stir gently to combine and continue cooking for 1 more minute. 

Season with salt and pepper to taste and serve. 

 

 ** Cook the beans per the directions on the package or use rinsed canned beans. 

 

Just Salt It, and enjoy!