Ingredients
3 lb. Brussels sprouts
3/4 c. extra-virgin olive oil
salt
Freshly ground pepper
1 c. walnuts
1/4 c. red wine vinegar
1 tbsp. Grainy mustard
2 tbsp. honey
3 tbsp. capers
2 clove garlic
2 shallots
1 tin of anchovies
Preparation
Step 1Preheat the oven to 425 degrees F. In a large bowl, toss the brussels sprouts with 1/4 cup of the olive oil, and season with salt and pepper. Spread the brussels sprouts on 2 large rimmed baking sheets and roast for about 45 minutes, stirring once or twice, until tender and charred in spots; shift the pans halfway through roasting.Step 2Spread the walnuts in a pie plate and toast for about 8 minutes, until golden. Let cool, then coarsely chop the nuts.Step 3In the large bowl, whisk the vinegar with the mustard and honey. Whisk in the remaining 1/2 cup of oil until emulsified. Add the capers, garlic, shallots, and anchovies; season with salt and pepper. Add the brussels sprouts and walnuts, and toss well. Serve. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
