Roasted Brussels Sprouts with Capers, Walnuts and Anchovies
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- 3 pound(s) brussels sprouts quartered
- 3/4 cup(s) extra-virgin olive oil
- Salt and freshly ground pepper
- 1 cup(s) walnuts
- 1/4 cup(s) red wine vinegar
- 1 tablespoon(s) grainy mustard
- 2 tablespoon(s) honey
- 3 tablespoon(s) capers rinsed and chopped
- 2 clove(s) garlic minced
- 2 shallots minced
- 1 2-ounce tin of anchovies drained & minced
- Preheat the oven to 425°.
- In a large bowl, toss brussels sprouts with 1/4 cup of the olive oil and season with salt and pepper.
- Spread the brussels sprouts on baking sheet and roast for about 45 minutes, stirring once or twice, until tender and charred.
- Spread the walnuts in a pie plate and toast for about 8 minutes, until golden.
- Let cool, then coarsely chop the nuts.
- 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.
This recipe is a personal recipe added by mimiekim and has not been tested or endorsed by MyRecipes.
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Roasted Brussels Sprouts with Capers, Walnuts and Anchovies Recipe at a Glance
- COURSE: Side Dishes/Vegetables