December 12, 2016

Healthy Roasted Brussel Sprouts Recipe

Roasted Brussel Sprouts recipe, inspired by this recipe.

These “foodie-ified” (yes I made that up) sprouts are so good, you almost forget you’re eating a vegetable. Almost 😉

Looking for other family friendly quick recipes? Here are some of my other favorite family recipes


Roasted Brussel Sprouts Recipe (with Capers, Walnuts and Anchovies)


  • 3 pounds Brussels sprouts, quartered
  • 3/4 cup extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 cup walnuts
  • 1/4 cup red wine vinegar
  • 1 tablespoon grainy mustard
  • 2 tablespoons maple syrup
  • 3 tablespoons capers, rinsed and chopped
  • 2 garlic cloves, minced
  • 2 shallots, minced
  • One 2-ounce tin of anchovies, drained and minced


  1. Preheat your oven to 425°F. Toss the Brussels sprouts with 1/4 cup of the olive oil and season generously with salt and pepper.
  2. Spread the sprouts onto 2 large baking sheets and roast for about 45 minutes, stirring once or twice, until tender and browned.
  3. While the sprouts are roasting, spread the walnuts onto a pie plate and toast for about 8 minutes, until golden. Let cool and then coarsely chop.
  4. In the large bowl, whisk together the vinegar with the mustard and maple syrup. Whisk in the remaining 1/2 cup of oil. Add the capers, garlic, shallots and anchovies; season with salt and pepper. Add the cooked Brussels sprouts and walnuts and toss well. Enjoy!


Get My Go-To Guide
To Journaling

Sign up now to get the behind the scenes how-to of my personal journaling practice, complete with rituals and prompts that will keep you grounded and strengthen your gut intuition in no time.