Preheat oven to 425 F.
Toss together:
- 3/4 pounds Brussels sprouts, halved
- 2 tablespoons olive oil
- Kosher salt
In a 12" oven-safe skillet over medium-low heat, sear until well-browned:
- Seasoned Brussels sprouts, flat side down
Transfer skillet to oven until sprouts are consistently browned on top (about 15 minutes).
Meanwhile, whisk together in a bowl large enough to toss all of the Brussels sprouts:
- 1 clove garlic, minced
- 4 salt-packed anchovy fillets, rinsed, filleted and minced (or 1 tablespoon anchovy paste)
- 2 tablespoons parsley, minced
- 1 teaspoon piquin peppers, minced
- 1 tablespoon salt-packed capers, rinsed and minced
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
Toss together to coat. Season to taste.
- Kosher salt and freshly ground black pepper