Recipes Roasted Brussels Sprouts with Capers, Walnuts and Anchovies 4.0 (3,710) Add your rating & review The key to Michael Symon's deeply savory side dish is a dressing that includes anchovies, capers, mustard and a little honey. More Thanksgiving Brussels Sprouts Recipes By Michael Symon Michael Symon Instagram A 1998 Food & Wine Best New Chef, Michael Symon grew up in a Mediterranean and Eastern European family. The chef combines that heritage with a Cleveland sensibility at Bar Symon, B Spot Burgers, Lola, Lolita, and Mabel's restaurants. He's known for hosting Emmy-winning talk show The Chew on ABC. Food & Wine's Editorial Guidelines Updated on April 25, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 30 mins Total Time: 1 hrs 15 mins Yield: 10 Ingredients 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 Directions 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. Rate it Print