INGREDIENTS
3 lb
brussels sprouts
2 tbsp
olive oil
1 cup
pecan pieces
2 oz
canned anchovies
1/2 cup
olive oil
1/2 cup
plain greek yogurt
1/2 cup
dijon mustard
1/2 cup
lemon juice
2 tbsp
worcestershire sauce
2 tsp
tabasco sauce
6 cloves
garlic
1/2 cup
parmesan cheese
1 tbsp
black pepper
1 tsp
kosher salt