2 lbs Brussel sprouts halved
1-2 anchovy fillets
3 garlic cloves thinly sliced
6 tbsp butter
Freshly cracked pepper
Turbinado sugar for garnish
Heat 2-3 tbsps olive oil in large heavy skillet (cast iron works well) on medium high heat, add shallots and garlic – cook about 3 minutes until soft then add anchovies and cook till they dissolve.
Add Brussel Sprouts, stir to coat in oil and cook about 5 minutes until soft and lightly charred. Add butter. Season with salt and pepper.
Transfer to serving dish and garnish with sprinkled turbinado sugar.