Nutrition per serving may change if servings are adjusted.
2 pounds Brussels sprouts, trimmed
4 tablespoons extra-virgin olive oil, divided
¼ teaspoon kosher salt
Freshly ground pepper to taste
1 teaspoon minced anchovies (about 1½ fillets), or more to taste
¼ cup coarsely chopped walnuts
1 tablespoon Dijon mustard
1 tablespoon capers, rinsed
2 teaspoons white-wine vinegar
Preheat oven to 450°F.
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.
133 calories;10 g fat(1 g sat); 4 g fiber; 10 g carbohydrates; 4 g protein; 66 mcg folate; 1 mg cholesterol; 2 g sugars; 0 g added sugars; 772 IU vitamin A; 87 mg vitamin C; 47 mg calcium; 2 mg iron; 124 mg sodium; 414 mg potassium
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!!
December 18, 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.