Name: Roasted Brussels Sprouts with Capers, Walnuts, and Anchovies
Yield: 1
Ingredients: 3 lb. Brussels sprouts -; 3/4 c. extra-virgin olive oil -; Salt -; Freshly ground pepper -; 1 c. walnuts -; 1/4 c. red wine vinegar -; 1 tbsp. Grainy mustard -; 2 tbsp. honey -; 3 tbsp. capers -; 2 clove garlic -; 2 shallots -; 1 tin of anchovies -

Roasted Brussels Sprouts with Capers, Walnuts, and Anchovies

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Ingredients for - Roasted Brussels Sprouts with Capers, Walnuts, and Anchovies

1. 3 lb. Brussels sprouts -

2. 3/4 c. extra-virgin olive oil -

3. Salt -

4. Freshly ground pepper -

5. 1 c. walnuts -

6. 1/4 c. red wine vinegar -

7. 1 tbsp. Grainy mustard -

8. 2 tbsp. honey -

9. 3 tbsp. capers -

10. 2 clove garlic -

11. 2 shallots -

12. 1 tin of anchovies -

How to cook deliciously - Roasted Brussels Sprouts with Capers, Walnuts, and Anchovies

1. Stage

Preheat the oven to 425 degrees F. In a large bowl, toss the brussels sprouts with 1/4 cup of the olive oil, and season with salt and pepper. Spread the brussels sprouts on 2 large rimmed baking sheets and roast for about 45 minutes, stirring once or twice, until tender and charred in spots; shift the pans halfway through roasting.

2. Stage

Spread the walnuts in a pie plate and toast for about 8 minutes, until golden. Let cool, then coarsely chop the nuts.

3. Stage

In the large bowl, whisk the vinegar with the mustard and honey. Whisk in the remaining 1/2 cup of oil until emulsified. Add the capers, garlic, shallots, and anchovies; season with salt and pepper. Add the brussels sprouts and walnuts, and toss well. Serve. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.