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Brussels Sprouts with Anchovy Vinaigrette Recipe

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This recipe for Brussels Sprouts with Anchovy Vinaigrette is from Grandma's Recipes and Reflections, 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:  
2 pounds brussel sprouts, trimmed and halved
Kosher salt
4 T extra virgin olive oil, divided
1 T fresh lemon juice
3 anchovies, rinsed
1 clove garlic
2 tsp grainy Dijon mustard
2 scallions, white and green parts, trimmed and cut into pieces
2 T parsley leaves
Freshly ground black pepper

Directions:
Directions:
Preheat the oven to 400º.
Toss the Brussels sprouts with 1 T oil and spread them out on a rimmed baking sheet. Sprinkle with salt.
Roast for 20 to 25 minutes until the Brussels sprouts are fairly tender and browned in spots.
Let cool on the baking sheet for about 10 minutes.
Meanwhile, make the dressing.
In a food processor place the remaining 3 T olive oil, lemon juice, anchovies, garlic, mustard, scallions, parsley and pepper and process until pureed.
Drizzle the brussels sprouts with about half of the dressing and toss to coat. Serve warm with the rest of the dressing on the side.

Number Of Servings:
Number Of Servings:
6 to 8 servings

 

 

 

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