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Roasted Brussels Sprouts with Walnuts and Caper Vinaigrette

January 23, 2013

by Elizabeth


I know Emily and I probably wore you out with our Brussels Sprouts obsession last winter, and I  kind of wore myself out on them too to be honest, but this recipe is completely different. I swear. What makes it so glorious is that you toss the roasted brussels with a tangy caper vinaigrette before serving. Luckily I made extra vinaigrette and I poured it on my quinoa and grilled chicken too. So if you’re not into more brussels sprouts, just make the vinaigrette. And eat it with a spoon.

Roasted Brussels Sprouts and Walnuts with Caper Vinaigrette, adapted from Food & Wine

serves 3-4

1 pounds brussels sprouts, quartered
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1/3 cup walnuts
1 1/2 tablespoons red wine vinegar
1 teaspoon grainy mustard
2 teaspoons honey
1 tablespoon capers, chopped
1 garlic clove, minced

1 small shallot, minced

1/4 teaspoon anchovy paste

3 tablespoons olive oil

Preheat oven to 425˙. Spread Brussels sprouts out on a large baking sheet. Toss with olive oil, and a healthy pinch of kosher salt and ground pepper. Roast until tender and crispy on the edges. This took me about 25 minutes.

Meanwhile, spread out walnuts on a small baking sheet or pie dish. Add to the oven and toast for 8-10 minutes. Remove from oven, cool, and coarsely chop nuts.

Whisk the vinegar with the mustard and honey. Add the capers, garlic, shallots, and anchovy paste. Whisk in the remaining olive oil.

When Brussels sprouts are done, toss with walnuts and dressing. Serve warm.

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