Marcel Vigneron's Brussels Sprouts Polonaise

Photo: Linda Pugliese

Marcel Vigneron’s Brussels Sprouts Polonaise

The Top Chef alum and owner of L.A.’s Wolf and Beefsteak restaurants gives the vegetable a crunchy twist

2 lbs. brussels sprouts, halved
¼ cup olive oil, divided
1½ tsp. kosher salt
½ tsp. black pepper
3 tbsp. unsalted butter, divided
½ cup fresh bread crumbs
1 garlic clove, sliced
1 anchovy fillet
2 large hard-cooked eggs, peeled and finely chopped
1 oz. Parmesan cheese, grated (about ¼ cup)
1 tbsp. chopped fresh flat-leaf parsley
1 tbsp. fresh lemon juice

1. Preheat oven to 425°. Toss brussels sprouts with 2 tablespoons olive oil. Sprinkle with salt and pepper, and spread in an even layer on a rimmed baking sheet.

2. Bake brussels sprouts in oven until golden brown, 18 to 20 minutes.

3. Meanwhile, heat 1 tablespoon butter in a small skillet over medium. Add breadcrumbs, and cook, stirring occasionally, until golden brown, about 3 minutes. Transfer to a small bowl, and set aside. Wipe skillet clean with a paper towel.

4. Add remaining 2 tablespoons each olive oil and butter to skillet; add garlic and anchovy. Cook, stirring constantly and breaking up anchovy, until mixture is slightly golden and has a nutty fragrance, about 2 minutes. Remove from heat, and set aside.

5. Stir together chopped eggs, bread crumbs, Parmesan and parsley in a medium bowl.

6. Remove sprouts from oven, and toss with garlic mixture and lemon juice. Transfer to a serving dish, and top with egg mixture.

Serves: 4
Active time: 15 minutes
Total time: 30 minutes

Food Hack! To make peeling easier, buy and refrigerate eggs 7 to 10 days before hard-cooking. Eggs absorb air as they age, which helps separate the membranes from the shells.