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Roasted Brussels Sprouts

SD9879_Norman

This dish, with the rich flavor of the walnuts, Dijon and capers, is perfection with roasted meats. It will add a nice lift to your meal.

Servings

8 servings

Prep Time

30 minutes

Total Time

30 minutes

Ingredients

  • 2pounds Brussels sprouts, trimmed
  • 4tablespoons extra-virgin olive oil, divided
  • 1/4teaspoon kosher salt
  • Freshly ground pepper to taste
  • 1teaspoon minced anchovies (about 1 1/2 fillets), or more to taste
  • 1/4cup coarsely chopped walnuts
  • 1tablespoon Dijon mustard
  • 1tablespoon capers, rinsed
  • 2teaspoons white-wine vinegar

Instructions

  1. Preheat oven to 450°F.
  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.
  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.
  4. Add the Brussels sprouts to the pan and stir to combine with the sauce. Season with more pepper to taste. Serve warm.

Nutrition Facts

Per serving (recipe makes 8 servings)

Calories 133kcal
Carbohydrate Total 10g
Total Sugars 2g
Added Sugars 0g
Fiber 4g
Total Fat 10g
Saturated Fat 1g
Mono Saturated Fat 6g
Cholesterol 1mg
Sodium 124mg
Protein 4g
Potassium 414mg
Calcium 47mg
Folate 66mcg
Omega-6 2g
Vitamin E 3mg
Zinc 1mg
Vitamin B3 1mg