bohemianwanderer – Roast sprout salad with anchovy and parmesan delivers bold flavor and crisp texture in every bite. The dish combines caramelised brussels sprouts, crunchy ciabatta and a rich anchovy dressing. Sharp vinegar and fresh herbs balance the roasted depth. It works as a hearty main for two or a generous side.
First, allow 10 minutes for preparation and 35 minutes for cooking, as the recipe serves two as a main course. Overall, using high heat ensures crisp edges and tender centers, while proper seasoning enhances the sprouts’ natural sweetness.
To begin, preheat the oven to 240°C, or 220°C with a fan setting. Next, place the halved brussels sprouts in a large roasting tray. Then, drizzle with two tablespoons of olive oil and one tablespoon of white-wine vinegar. After that, season generously with sea salt and black pepper. Using your hands, massage the oil and seasoning thoroughly into the sprouts.
Once prepared, roast the sprouts for 15 minutes until they begin to caramelise. Halfway through, stir them once to promote even browning. At this stage, the high temperature encourages crisp outer leaves. Meanwhile, proper spacing in the tray prevents steaming and helps achieve the desired texture.
Roasting Sprouts and Ciabatta for Crisp Texture
Tear the ciabatta into small, bite-size pieces. Add the bread to the roasting tray with the sprouts. Drizzle lightly with additional olive oil to encourage browning. Return the tray to the oven for 10 to 15 minutes.
Roast until the bread turns crisp and golden at the edges. The sprouts should appear charred in spots and tender throughout. Remove the tray from the oven and allow it to cool slightly. This brief cooling period preserves texture before dressing.
High-heat roasting intensifies flavor while maintaining structure. The combination of crisp bread and caramelised sprouts creates contrast. Avoid overcrowding to ensure proper charring. Texture defines the success of this dish.
Anchovy Dressing and Final Assembly
Prepare the dressing while the sprouts roast. In a mortar, pound the garlic with a pinch of sea salt until smooth. Add the anchovy fillets and continue pounding until fully broken down. The mixture should form a thick paste.
Incorporate the finely chopped shallot into the paste. Add two tablespoons of olive oil and the remaining tablespoon of vinegar. Season with freshly ground black pepper. Finely grate in half of the parmesan and stir thoroughly. Add a little extra olive oil if the dressing feels too thick.
Cut the little gem lettuces into thin wedges. Transfer the roasted sprouts and ciabatta to a large bowl. Toss thoroughly with the anchovy dressing, ensuring even coating. Use clean hands for better distribution if preferred.
Add the little gem wedges and most of the chopped chives. Toss gently to combine without crushing the leaves. Scatter the remaining chives over the top. Shave the rest of the parmesan over the salad using a vegetable peeler.
Serve immediately while the sprouts remain warm and crisp. The salad balances roasted depth with fresh crunch and umami richness. The anchovy dressing delivers savory intensity without overpowering the vegetables. This dish offers a satisfying and textured meal with minimal preparation.
