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Roasted Brussels Sprouts with Capers, Walnuts and Anchovies

The key to Michael Symon's deeply savory side dish is a dressing that includes anchovies, capers, mustard and a little honey.


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  • Total Time:
  • Servings: 10

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  • 3 pounds brussels sprouts, quartered

  • 3/4 cup extra-virgin olive oil

  • Salt and freshly ground pepper

  • 1 cup walnuts

  • 1/4 cup red wine vinegar

  • 1 tablespoon grainy mustard

  • 2 tablespoons honey

  • 3 tablespoons capers, rinsed and chopped

  • 2 garlic cloves, minced

  • 2 shallots, minced

  • One 2-ounce tin of anchovies, drained and minced


  1. Preheat the oven to 425°. 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.
  2. Spread the walnuts in a pie plate and toast for about 8 minutes, until golden. Let cool, then coarsely chop the nuts.
  3. In 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.

Make Ahead

The brussels sprouts and dressing can be made up to 4 hours ahead and kept at room temperature. Rewarm the brussels sprouts before serving.

Contributed By Photo © Con Poulos Published November 2011

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