Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees 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.

Nutrition Facts

1/2 cup each
133 calories; protein 4.3g; carbohydrates 9.7g; dietary fiber 4.2g; sugars 2.3g; fat 9.8g; saturated fat 1.3g; cholesterol 0.6mg; vitamin a iu 771.9IU; vitamin c 86.8mg; folate 66.1mcg; calcium 47mg; iron 1.6mg; magnesium 29.7mg; potassium 414mg; sodium 123.5mg; thiamin 0.2mg.

2 vegetable, 2 fat