Brussels Sprouts & Romano Beans With Anchovy Butter

1. 1

   Bring a large pot of lightly salted water to a boil. Add brussels sprouts and romano beans, cook for 5-6 minutes until vegetables are tender but retain a bite (you'll be cooking them a little more in the anchovy butter). Drain and set aside.

2. 2

   In a large skillet, heat oil and butter over medium heat. When butter is melted and just starting to bubble, add garlic, anchovies and chili flakes. Cook for 1-1 1/2 minutes until garlic starts to turn a light golden color and anchovies melt into the olive oil mixture. Add reserved vegetables tossing to coat and continue to cook for another 4-5 minutes until the vegetables are heated through.

3. 3

   Remove from heat and stir in chopped parsley. Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.