Ridiculous Brussel Sprouts

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.


About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
This entry was posted in Gluten Free, Healthier Options, Uncategorized and tagged , , , , . Bookmark the permalink.

5 Responses to Ridiculous Brussel Sprouts

  1. So what’s the verdict? How close did you get to those restaurant ones? 🙂

  2. Oh anchovy paste. These look wonderful.

  3. kristina says:

    I see the ingredients but what is gremolata?

    • gremolata is an italian condiment that’s made with parsley, garlic, and oil. Some recipes include lemon, capers, and anchovies. It’s a great condiment for steak or a pork chop.

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