Charred Brussels Sprouts With Spicy Anchovy Butter

• 3 ounces best-quality anchovy fillet in oil, rinsed
• 1 cup flat-leaf parsley, roughly chopped
• 1 teaspoon chili flakes
• 1/4 pound unsalted butter
• 1 garlic clove, finely grated
• sea salt
• 1/2 teaspoon baking soda
• 1 1/2 pounds brussels sprouts
• 1/2 cup canola oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons finely chopped chives

1. Place all the ingredients in a food processor; puree until smooth and reserve.
2. This makes more than is needed in the recipe, but it can be frozen for up to a month.

oil, flatleaf parsley, chili flakes, butter, garlic, salt, baking soda, brussels sprouts, canola oil, lemon juice, chives

Taken from www.foodrepublic.com/recipes/charred-brussels-sprouts-with-spicy-anchovy-butter/ (may not work)