Do you ever eat something so often you begin to get sick of it? That was me with Brussels sprouts. When I first discovered them, I couldn’t get enough. I must have made 15+ different recipes but different recipes still made brussels sprouts taste the same so I eventually got over them. I came across this recipe when a cousin was looking for a delicious and healthy side to go with a prime-rib dinner. They’re Brussels sprouts fans and aren’t afraid of a little anchovies so this seemed perfect for them. I of course had to make them first to make sure and the result: This recipe made me fall in love with brussels sprouts again. It made brussels sprouts interesting again. I love these brussels sprouts.
Many recipes call for toasted nuts in these types of dishes. I’m not a huge fan of nuts in my food and with so many dealing with food allergies and intolerances, I opt out of adding nuts to savory dishes. If you would like, feel free to add a cup of toasted walnuts at the end when tossing the brussels sprouts with the dressing.
This recipe will definitely make it on our Thanksgiving dinner table this year. You can prepare the brussels sprouts and dressing earlier in the day and quickly reheat the Brussels sprouts before tossing it in the dressing when you’re ready to serve dinner.
| Prep Time | 30 minutes |
| Cook Time | 45 minutes |
| Servings |
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- 3 pounds brussels sprouts, quartered
- 3/4 cup extra virgin olive oil
- salt and freshly
- 1/4 cup red wine vinegar
- 3 tablespoon capers, rinsed and chopped
- 2 tablespoon honey
- 1 tablespoon grainy mustard
- 2 cloves garlic, minced
- 2 shallots, minced
- 1 2-ounce tin anchovies drained and minced
Ingredients
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- Preheat oven to 425 degrees. In a large mixing bowl, toss Brussels sprouts, 1/4 cup extra virgin olive oil, and season with salt and pepper. Split the Brussels sprouts using 2 large rimmed baking sheets and roast for about 45 minutes. Stir Brussels sprouts a couple of times through cooking process until tender and charred in spots. (Note: for even cooking, shift the pans halfway through roasting).
- In a large bowl, whisk vinegar with the mustard and honey. Whisk in the remaining 1/2 cup of extra virgin olive oil until emulsified and add the capers, garlic, shallots, and anchovies. Season with salt and pepper to taste.
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