Ingredients
8 cloves garlic
4 anchovies, rinsed, patted dry, and finely chopped
8 tablespoons (1 stick) unsalted butter
1/4 cup plus 3 tablespoons olive oil, divided
1 pound Brussels sprouts
1/2 teaspoon kosher salt
Freshly ground black pepper
Directions
1
Arrange a rack in the middle of the oven and heat the oven to 425°F. Place a baking sheet in the oven while it heats. Meanwhile, peel and thinly slice 8 garlic cloves. Rinse and pat 4 anchovies dry, then mince. Place the garlic and anchovies in a small saucepan. Add 1 stick unsalted butter and 1/4 cup of the olive oil, and simmer over low heat until the Brussels sprouts are ready (don’t let the garlic brown). Trim and halve 1 pound Brussels sprouts.
2
Place the Brussels sprouts on the hot baking sheet. Season with the remaining 3 tablespoons olive oil, 1/2 teaspoon kosher salt, and a generous grind of black pepper, and toss to combine. Arrange the Brussels sprouts in a single layer cut-side down.
3
Roast for 15 minutes. Flip the Brussels sprouts and continue roasting until crispy on the outside and tender on the inside, 10 to 15 minutes more. Transfer the Brussels sprouts to a serving bowl. Add the bagna cauda and toss to combine.