Makes 4 servings
- 1 large bulb fresh garlic, peeled
- 1-1/2 tablespoons olive oil, divided
- 1-1/4 pound Brussels sprouts
- 1/4 teaspoon salt
- 3/4 teaspoon pepper
- 1 can anchovies
- 1/2 cup parsley
- 1/2 cup arugula
- 1/2 cup basil
- 1/4 cup asiago cheese
Preheat oven to 425 degrees F. Coat whole peeled garlic with half the olive oil. Gently roast until the cloves are tender, remove from oven and allow to cool. Drain off the garlic oil and reserve for later.
Wash and clean Brussels sprouts, cut in half lengthwise. Toss with remaining oil and season and with salt and pepper. Spread evenly over a parchment lined sheet pan. Roast until the Brussels sprouts are tender and the outside leaves are crispy and charred, about 30 minutes.
Drain the anchovy filets and lay out flat in a single layer on a sheet pan. Toast in the oven until slightly crisp, about 15 minutes.
Add parsley, arugula, and basil to a food processor or blender with reserved garlic oil and asiago cheese. Pulse to roughly chop herbs, but do not puree to make an herb oil.
Mash the roasted garlic and toss with the Brussels sprouts. Top with the anchovy filets and spoon herb oil over the top.