Roasted Brussels Sprouts PT30M https://img5.recipesrun.com/201907/2019/1030/9b/0/343132/300x200x90.jpg Chef Michael Symon loves Brussels sprouts because they can be cooked so many different ways. In this healthy recipe, the rich flavor of the walnuts, Dijon and capers is perfection with roasted meats. 8 servings Ingredients: 2 tsp. white-wine vinegar 1 tbsp. capers, rinsed 1 tbsp. Dijon mustard ¼ cup coarsely chopped walnuts 1 tsp. minced anchovies (about 1½ fillets), or more to taste Freshly ground pepper to taste ¼ tsp. kosher salt 4 tbsp. extra-virgin olive oil, divided 2 pounds Brussels sprouts, trimmed
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Roasted Brussels Sprouts

Chef Michael Symon loves Brussels sprouts because they can be cooked so many different ways. In this healthy recipe, the rich flavor of the walnuts, Dijon and capers is perfection with roasted meats.
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Roasted Brussels Sprouts
    01 Information
    • Grade easy
    • Serving 8 servings
    • Calorie 133 Kcal
    • Prep Time 10 Mins
    • Cook Time 20 Mins
    • Total Time 30 Mins
    02 Ingredients
      • 2 tsp. white-wine vinegar
      • 1 tbsp. capers, rinsed
      • 1 tbsp. Dijon mustard
      • ¼ cup coarsely chopped walnuts
      • 1 tsp. minced anchovies (about 1½ fillets), or more to taste
      • Freshly ground pepper to taste
      • ¼ tsp. kosher salt
      • 4 tbsp. extra-virgin olive oil, divided
      • 2 pounds Brussels sprouts, trimmed
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    03 Method
    • Step 1
      Preheat oven to 450°F.
    • Step 2
      Cut Brussels sprouts into quarters (or sixths, if large). Spread in an even layer on a large rimmed baking sheet. Drizzle with 3 tablespoons oil and season with salt and pepper. Roast until just tender, 8 to 10 minutes.
    • Step 3
      Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-low heat. Add anchovies and cook, stirring occasionally, until they have melted into the oil, 3 to 5 minutes. Add walnuts and cook, stirring occasionally, until lightly toasted, 4 to 6 minutes. Remove from heat. Stir in mustard, capers and vinegar.
    • Step 4
      Add the Brussels sprouts to the pan and stir to combine with the sauce. Season with more pepper to taste. Serve warm.
    04 Author
    Ellie Ellie
    1078 Recipes
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