Sunday, December 2, 2012

Roasted Brussels Sprouts with Capers, Walnuts and Anchovies

Roasted Brussels sprouts are delicious on their own, but when we saw this recipe on the Food & Wine website (contributed by Michael Symon) we had to try it.  The sauce that is mixed into the roasted Brussels sprouts is sweet, salty, and tangy and adds amazing flavor to the vegetables.  It was so good we made it twice in one week!  You can adjust the amount of sauce you use on depending on how strong you want them to be flavored.  Any leftover sauce would also be great with cooked broccoli. 
  • 2 pounds brussels sprouts, halved or quartered
  • 1/2 cup extra-virgin olive oil, plus 3 tablespoons
  • Salt and freshly ground pepper
  • 1/2 cup chopped walnuts
  • 1/4 cup red wine vinegar
  • 1 tablespoon grainy mustard
  • 2 tablespoons honey
  • 3 tablespoons capers
  • 2 garlic cloves, minced
  • 1 large shallot, minced
  • One ounce of anchovies (I used about 6 out of an oil-packed jar of anchovies)
Preheat the oven to 425°. In a large bowl, toss the Brussels sprouts with 3 tablespoons  olive oil and season with salt and pepper. Spread the Brussels sprouts on a large rimmed baking sheets and roast for about 45 minutes, stirring once or twice, until tender and charred in spots.

Toast the walnuts in a non-stick skillet over medium-low heat for 8-10 minutes, stirring occasionally.  Set aside when done.  To make the sauce, combine the remaining ingredients in a food processor and pulse until well combined and emulsified.  

Mix the sauce in with the cooked Brussels sprouts and add the toasted walnuts.  Don't add all of the sauce at once- you may not need it all. 

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