Roasted Brussels Sprouts

Name: Roasted Brussels Sprouts
Total time: 30 min
Ingredients: 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 1 1/2 fillets), or more to taste; ¼ cup coarsely chopped walnuts; 1 tablespoon Dijon mustard; 1 tablespoon capers, rinsed; 2 teaspoons white-wine vinegar

Rating: 5 stars

2 Ratings
2 Reviews

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

Michael Symon

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Ingredients

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 1 1/2 fillets), or more to taste
¼ cup coarsely chopped walnuts
1 tablespoon Dijon mustard
1 tablespoon capers, rinsed
2 teaspoons white-wine vinegar

Directions

Step 1

Preheat oven to 450 degrees F.

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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.

Nutrition Facts

Serving Size: 1/2 cup each

Per Serving:

133 calories; 9.8 g total fat; 1.3 g saturated fat; 1 mg cholesterol; 124 mg sodium. 414 mg potassium; 9.7 g carbohydrates; 4.2 g fiber; 2 g sugar; 4.3 g protein; 772 IU vitamin a iu; 87 mg vitamin c; 66 mcg folate; 47 mg calcium; 2 mg iron; 30 mg magnesium;

Exchanges:

2 vegetable, 2 fat

Reviews (2)

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2 Ratings

5 star values: 2
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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Janelle

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

cookbookcrazy1@gmail.com

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

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