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
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.
Spread the sprouts onto 2 large baking sheets and roast for about 45 minutes, stirring once or twice, until tender and browned.
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.
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!