Roasted Anchovies with Brussels Sprouts and Garlic Breadcrumbs
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
Here's a recipe I absolutely love making on busy weeknights because it comes together in just under an hour. Roasted anchovies with brussels sprouts and garlic breadcrumbs sounds fancy, but honestly it's one of the simplest dishes you can prepare. The anchovies are packed with omega 3 fatty acids, making this not only delicious but genuinely good for you. The crispy garlic breadcrumbs add amazing texture and depth without requiring any special skills. Fresh lemon juice brightens everything up beautifully, and the red pepper flakes give it a nice little kick. This is perfect when you want something that tastes restaurant quality but won't keep you in the kitchen all evening.
Ella x
Ingredients
- 12fresh anchovy fillets(patted dry)
- 1½ poundsbrussels sprouts(halved lengthwise)
- 5 tablespoonsextra virgin olive oil
- 177 mlpanko breadcrumbs
- 4garlic cloves(minced)
- 3 tablespoonsfresh parsley(finely chopped)
- 1 teaspoonlemon zest
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 2 tablespoonsfresh lemon juice
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper.
Tip: Using parchment paper prevents sticking and makes cleanup easier.
- 2
Toss the halved Brussels sprouts with 3 tablespoons of olive oil, half the sea salt, and black pepper. Spread them cut-side down on one prepared baking sheet in a single layer.
Tip: Placing cut-side down creates a caramelized, crispy surface.
- 3
Roast the Brussels sprouts for 20-25 minutes, stirring halfway through, until deeply golden and tender.
Tip: Don't skip the stirring step to ensure even browning on all sides.
- 4
While Brussels sprouts roast, combine panko breadcrumbs, minced garlic, parsley, lemon zest, remaining salt, red pepper flakes, and 2 tablespoons of olive oil in a small bowl. Mix until the mixture resembles wet sand.
Tip: The oil helps the breadcrumbs toast evenly and become golden.
- 5
Arrange the dried anchovy fillets on the second baking sheet and brush lightly with the remaining olive oil.
Tip: Don't overcrowd the anchovies; they should be in a single layer for even roasting.
- 6
Divide the garlic breadcrumb mixture among the anchovies, pressing gently to coat each fillet.
Tip: A light touch ensures the coating adheres without compacting too much.
- 7
Place the anchovy sheet in the oven with the Brussels sprouts for the last 10-12 minutes of cooking, until the breadcrumb topping is golden brown and the anchovies are fragrant.
Tip: Add them partway through so they don't overcook while waiting for the sprouts to finish.
- 8
Remove both sheets from the oven and drizzle everything with fresh lemon juice just before serving.
Tip: The acidity of the lemon brightens all the flavors and balances the richness of the anchovies.
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