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)
Ingredients:
- 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
Directions:
- 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!
