From The Milk Street Cookbook
Serves 2 generously as a side dish
Ingredients:
1 lb small to medium brussels sprouts, washed, dried, trimmed and halved
3 T olive oil, divided
1 T rice syrup
1/2 t salt
4 garlic cloves, minced
4 anchovy fillets
Red pepper flakes
1 T lemon juice
Methodology:
In a large bowl, toss the sprouts with 1 T of the oil, the rice syrup and the salt.
In a large cast-iron skillet over medium heat, combine 1 T oil, the garlic, the anchovies and the red pepper flakes. Help the anchovies disintegrate by mashing them with a rubber spatula. Cook, stirring, until the garlic begins to color, 3-4 minutes. Scrape the mixture into the sprout serving bowl.
Return the skillet to medium heat. Add the final 1 T oil and use tongs to arrange the sprouts cut-side down in a single layer. Cook, without moving, until charred in spots (start checking at 3 minutes). Flip and cook an additional 3-5 minutes.
Pour the sprouts into the serving bowl, top with the lemon juice, and toss well. Top with additional pepper flakes and salt, if desired.
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