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. Source: EatingWell Magazine, November/December 2016

Advertisement

Ingredients

Directions

  • Preheat oven to 450 degrees F.

    Advertisement
  • 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.

  • 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.

  • Add the Brussels sprouts to the pan and stir to combine with the sauce. Season with more pepper to taste. Serve warm.

Nutrition Facts

133 calories; 9.8 g total fat; 1 mg cholesterol; 124 mg sodium. 9.7 g carbohydrates; 4.3 g protein; Full Nutrition

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/07/2017
I really liked this recipe! The anchovy wasn't too much at all (you barely know it's in there)- all of the flavors worked really well! I used white wine instead of white wine vinegar (I didn't have any and didn't want to buy a whole 'nother bottle of vinegar) but I don't think it changed the recipe too much. Make sure to toast those walnuts!! Read More
Rating: 5 stars
12/19/2016
This is a great recipe!! I thought "plain" roasted brussels sprouts (with olive oil salt and pepper) were the best but the addition of the mustard walnuts and anchovies really works! But I did not use 3 T of oil to toss the Brussels sprouts; I probably used between 1 and 2 T. Read More