Roasted Brussels Sprouts with Capers, Walnuts and Anchovies

ACTIVE: 30 MIN
TOTAL TIME: 1 HR 15 MIN
SERVINGS: 10

HEALTHY
MAKE-AHEAD
STAFF-FAVORITE

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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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

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.
Spread the walnuts in a pie plate and toast for about 8 minutes, until golden. Let cool, then coarsely chop the nuts.
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.

Roasted Brussels Sprouts with Capers, Walnuts and Anchovies

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