
Roasted Brussels Sprouts with Capers, Walnuts, and Anchovies
Yields:
10
Cook Time:
30 mins
Total Time:
1 hr 15 mins
The key to Michael Symon's deeply savory side dish is a dressing that includes anchovies, capers, mustard, and a little honey.
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Ingredients
- 3 lb. Brussels sprouts
- 3/4 cup extra-virgin olive oil
- salt
- Freshly ground pepper
- 1 cup walnuts
- 1/4 cup red wine vinegar
- 1 Tbsp. Grainy mustard
- 2 Tbsp. honey
- 3 Tbsp. capers
- 2 clove garlic
- 2 shallots
- 1 tin of anchovies
Directions
- Step 1Preheat 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.
- Step 2Spread the walnuts in a pie plate and toast for about 8 minutes, until golden. Let cool, then coarsely chop the nuts.
- Step 3In 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.
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