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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Roasted Brussels sprouts with Capers, Walnuts and Anchovies Recipe

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This recipe for Roasted Brussels sprouts with Capers, Walnuts and Anchovies is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs. Brussels sprouts, quartered
¾ c. extra-virgin olive oil
salt and freshly ground pepper
1 c. walnuts
¼ c. red wine vinegar
1 T. grainy mustard
2 T. honey
3 T. capers, rinsed and chopped
2 garlic cloves, minced
2 shallots, minced
One 2oz tin of anchovies, drained and minced
Directions:
Directions:
1. Preheat the oven to 425º. In a large bowl, toss the brussels sprouts with ¼ cup of the olive oil and season with salt and pepper. Spread the brussels sprouts on 2 large rimmed baking sheets and roast for about 45 minutes, stirring once or twice, until tender and charred in spots; shift the pans halfway through roasting.
2. Spread the walnuts in a pie plate and toast for about 8 minutes, until golden. Let cool, then coarsely chop the nuts.
3. In the large bowl, whisk the vinegar with the mustard and honey. Whisk in the remaining ½ cup of oil until emulsified. Add the capers, garlic, shallots and anchovies; season with salt and pepper. Add the brussels sprouts and walnuts and toss well.
Serve.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour 15 minutes
Personal Notes:
Personal Notes:
The brussels sprouts and dressing can be made up to 4 hours ahead and kept at room temperature. Rewarm the brussels sprouts before serving.

 

 

 

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