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Bagna Cauda Brussels Sprouts
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.
4-6
Servings
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.
40 minutes
Ingredients
-
8
tablespoons salted butter
-
¼
cup plus 1 tablespoon extra-virgin olive oil, divided
Directions
-
01Heat 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.
Reviews
January 8, 2026
Very good
Made as directed for Christmas dinner as the sauce could be prepped ahead of time. It came out real nice. I’d drink that sauce.
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