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Bagna Cauda Brussels Sprouts

Bagna Cauda Brussels Sprouts

By Courtney HillMarch 26, 2025

  • Makes
    4-6 servings
  • Cook Time
    40 minutes

The original Italian flavor bomb. Made with garlic, anchovies, butter and olive oil, bagna cauda is a savory dip from Piedmont, Italy. It’s a perfect pairing with Brussels sprouts that have been blistered and charred on a sizzling-hot baking sheet and roasted at 500°F. This recipe makes about ⅔ cup bagna cauda, more than you will need to sauce and serve with the sprouts; leftovers keep well refrigerated in an airtight container for one to two weeks. Rewarm before use.

Tip

Don’t rush the bagna cauda; the garlic and anchovies can scorch. Once the butter has melted, turn the burner to low. If that setting is too subtle to maintain gentle bubbling, turn up the heat slightly. Be sure to stir occasionally to encourage the anchovies to break down.

Ingredients
  • 8

    tablespoons salted butter

  • ¼

    cup plus 1 tablespoon extra-virgin olive oil, divided

  • 10-12

    oil-packed anchovies (from a 2-ounce can), roughly chopped

  • 12

    medium garlic cloves, thinly sliced

  • ¾

    teaspoon red pepper flakes

  • 3

    tablespoons lemon juice

  • Kosher salt and ground black pepper

  • 1½-2

    pounds Brussels sprouts, trimmed and halved if small to medium or quartered if larger than 1 inch in diameter

  • 3

    tablespoons slivered almonds

Step 1

Heat the oven to 500°F with a rimmed baking sheet on the upper-middle rack. In a small saucepan over medium, heat the butter, ¼ cup oil, anchovies, garlic and pepper flakes until the butter melts. Reduce to low and cook, stirring, until the garlic is golden and the anchovies dissolve, 15 to 20 minutes; if needed, increase the heat slightly to maintain slow, gentle bubbling. Off heat, stir in the lemon juice; cover and set aside.

Step 2

In a large bowl, toss the Brussels sprouts with the remaining 1 tablespoon oil and ½ teaspoon pepper. Carefully remove the baking sheet from the oven. Empty the sprouts onto the hot baking sheet; use tongs to arrange the sprouts cut side down; reserve the bowl. Return the baking sheet to the oven and roast for 10 minutes.

Step 3

Sprinkle the almonds onto the baking sheet, then roast until the sprouts are spottily charred and a skewer inserted into the centers meets just a little resistance, another 3 to 5 minutes. Immediately scrape the sprouts and almonds into the bowl. Add ⅓ cup of the sauce and toss. Taste and season with salt and black pepper. Transfer to a platter and serve with the remaining sauce on the side.