(The ad below will not display on your printed page)
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.”
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
1Preheat oven to 450°F.
2Cut 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.
3Meanwhile, 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.
4Add the Brussels sprouts to the pan and stir to combine with the sauce. Season with more pepper to taste. Serve warm.