Roasted Brussels Sprouts

By Ellie

8 Person

30 Minutes

133 Calories

Chef Michael Symon loves Brussels sprouts because they can be cooked so many different ways. In this healthy recipe, the rich flavor of the walnuts, Dijon and capers is perfection with roasted meats.

Ingredients

2 tsp. white-wine vinegar
1 tbsp. capers, rinsed
1 tbsp. Dijon mustard
¼ cup coarsely chopped walnuts
1 tsp. minced anchovies (about 1½ fillets), or more to taste
Freshly ground pepper to taste
¼ tsp. kosher salt
4 tbsp. extra-virgin olive oil, divided
2 pounds Brussels sprouts, trimmed

Method

01

Preheat oven to 450°F.
02

Cut Brussels sprouts into quarters (or sixths, if large). Spread in an even layer on a large rimmed baking sheet. Drizzle with 3 tablespoons oil and season with salt and pepper. Roast until just tender, 8 to 10 minutes.
03

Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-low heat. Add anchovies and cook, stirring occasionally, until they have melted into the oil, 3 to 5 minutes. Add walnuts and cook, stirring occasionally, until lightly toasted, 4 to 6 minutes. Remove from heat. Stir in mustard, capers and vinegar.
04

Add the Brussels sprouts to the pan and stir to combine with the sauce. Season with more pepper to taste. Serve warm.

Related Tags

Brussel Sprouts Recipes

Roasted Brussels Sprouts

3.5

( By Ellie )

Chef Michael Symon loves Brussels sprouts because they can be cooked so many different ways. In this healthy recipe, the rich flavor of the walnuts, Dijon and capers is perfection with roasted meats.

01 Information

Grade easy
Serving 8 servings
Calorie 133 Kcal
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

2 tsp. white-wine vinegar

1 tbsp. capers, rinsed

1 tbsp. Dijon mustard

¼ cup coarsely chopped walnuts

1 tsp. minced anchovies (about 1½ fillets), or more to taste

Freshly ground pepper to taste

¼ tsp. kosher salt

4 tbsp. extra-virgin olive oil, divided

2 pounds Brussels sprouts, trimmed

03 Method

Step 1

Preheat oven to 450°F.

Step 2

Cut Brussels sprouts into quarters (or sixths, if large). Spread in an even layer on a large rimmed baking sheet. Drizzle with 3 tablespoons oil and season with salt and pepper. Roast until just tender, 8 to 10 minutes.

Step 3

Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-low heat. Add anchovies and cook, stirring occasionally, until they have melted into the oil, 3 to 5 minutes. Add walnuts and cook, stirring occasionally, until lightly toasted, 4 to 6 minutes. Remove from heat. Stir in mustard, capers and vinegar.

Step 4

Add the Brussels sprouts to the pan and stir to combine with the sauce. Season with more pepper to taste. Serve warm.

04 Author