Brussels Sprouts & Romano Beans With Anchovy Butter

• 1 pound brussels sprouts, trimmed & halved
• 1/2 pound romano beans, cut on the bias in 1-inch pieces
• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 3 garlic cloves, thinly sliced
• 3 anchovy fillets, roughly chopped
• 1/4 teaspoon red chili flakes
• 2 tablespoons flat-leaf parsley, finely chopped
• salt & pepper, to taste

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

brussels sprouts, romano beans, extra virgin olive oil, unsalted butter, garlic, anchovy, red chili flakes, flatleaf parsley, salt

Taken from food52.com/recipes/31350-brussels-sprouts-romano-beans-with-anchovy-butter (may not work)