My husband and I recently had an unforgettable dinner at Cotogna in San Francisco. We ate pizza with squid, we ate steak, we ate crab linguine, and after all that it was the Brussel sprouts that really stood out. This is my attempt at recreating Cotogna’s Brussel Sprouts with Gremolata.
- 1/2 lb. Brussel sprouts, trimmed and halved
- 2 T. minced fresh Italian parsley
- 1 garlic clove, minced
- 1/2 t. coarse salt
- 1/4 t ,fresh cracked pepper
- 1/4 t. anchovy paste
- 2-3 t. olive oil, divided.
Heat the oven to 425 degrees. Toss the Brussel sprouts with 2 t. of olive oil. Combine all the remaining ingredients, including 1 more t. of oil to make a paste. Toss the parsley mixture with the spouts and spread out on a sheet pan. Roast for about 12 minutes, or until the sprouts begin to brown and are just tender when pierced with a fork.