Lifestyle Food Marcel Vigneron's Brussels Sprouts Polonaise By People Staff Published on April 10, 2017 12:00 PM Share Tweet Pin Email 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, halved¼ cup olive oil, divided1½ tsp. kosher salt½ tsp. black pepper3 tbsp. unsalted butter, divided½ cup fresh bread crumbs1 garlic clove, sliced1 anchovy fillet2 large hard-cooked eggs, peeled and finely chopped1 oz. Parmesan cheese, grated (about ¼ cup)1 tbsp. chopped fresh flat-leaf parsley1 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: 4Active time: 15 minutesTotal 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.