How to transform the most hated vegetable into a savory masterpiece
In short: Brussels sprouts often earn a bad reputation, but Paul West argues they just need the right technique. This guide moves beyond boiling to show how to caramelize them into a flavorful side dish.
The core philosophy of this recipe is to treat Brussels sprouts with care rather than boiling them into a mushy texture. By pan-frying them, you allow the vegetable to become a vessel for bold ingredients like anchovies, capers, and garlic.
The process involves a brief parboil in salted water until just tender, followed by a lengthwise cut. They are then sautéed in olive oil until caramelized and crunchy, finished with a nutty anchovy butter, fresh parsley, and lemon juice.
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