Tangy, sweet and spicy, this side dish tastes more complex than it really is. Don’t shy away from the anchovies, as they add an incredible burst of flavor. These Brussels sprouts are best served with a bold, meaty main dish like Grilled Pork Chops with Shallot & Mustard Brine.
- 4 tablespoons unsalted butter
- 1 pound Brussels sprouts
- 5 cloves garlic
- 3 anchovy fillets
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon honey (preferably buckwheat, Manuka or other dark, bold variety)
- 2 teaspoons Sherry vinegar
- ½ firm pear
- Salt, to taste
Remove any tough or discolored outer leaves from sprouts. Quarter vertically and set aside.
In large skillet over medium-low heat, melt butter until lightly browned. While butter cooks, mash together garlic, anchovy and red pepper flakes. Add mixture to butter.
Once butter is browned, add sprouts and honey, and stir. Raise heat to medium-high. Cook, stirring periodically, until sprouts just start to brown. Add vinegar. Continue cooking, stirring periodically, until sprouts are deeply browned on edges and can be pierced with fork. Remove from heat, and set aside.
Chop pear into small dice. Divide sprouts evenly onto plates. Top with pear. Season to taste with salt. Serves 4.