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Friday, October 21, 2011

Roasted Brussels Sprouts with Capers, Walnuts, and Anchovies

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When Ryan saw these green little cabbages hanging out in our fridge, he mentioned his excitement over the return of brussels sprouts. I couldn't agree more, I'd been waiting for them to come back in season and now that they're here, you can count on them popping up in a few more recipes in the near future!

As soon as I saw this recipe from acclaimed chef Michael Symon in my most recent Food and Wine issue, I picked up the ingredients the very next day and set out to make this. It was my first time cooking with anchovies and I opted for anchovy paste instead of picking up a tin of the fishies. Maybe next time...
Although this wasn't my favorite brussels sprouts dish I've made, I really liked it. This was on the savory side, whereas others I've made have been sweeter (no surprise that I preferred those, ha!). Those with less of a sweet tooth (or rather, a mouth of sweet teeth) would probably love this version. Add it to your Thanksgiving dinner list, brussels sprouts belong on the table!

Looking for other brussels sprouts recipes? Check out Shredded Brussels Sprouts with Walnuts and Bacon, Roasted Brussels Sprouts and Apples, Roasted Brussels Sprouts and Butternut Squash (with maple syrup, my favorite of the bunch!)

One Year Ago: M&M Cookies
Two Years Ago: Black Bean Burgers

Today my brother-in-law Justin (from my tiramisu story) is getting married to a rather wonderful woman who I am proud to call my newest sister! I'm off toasting to their new life together and rocking the dance floor ;) Congrats you two!

Roasted Brussels Sprouts with Capers, Walnuts, and Anchovies
from Food & Wine November 2011

-3 lbs brussels sprouts, quartered
-3/4 cup extra-virgin olive oil
-salt & freshly ground pepper
-1 cup walnuts
-1/4 cup red wine vinegar
-1 tbsp grainy mustard
-2 tbsp honey
-3 tbsp capers, rinsed and chopped
-2 garlic cloves, minced
-2 shallots, minced
-1 (2 oz) tin of anchovies, drained and minced (or anchovy paste)

1. Preheat oven to 425F. Toss the brussels sprouts with 1/4 cup olive oil in a large bowl. Season with salt and pepper before spreading on two rimmed baking sheets. Roast for 45 minutes, stirring once or twice, until tender and charred in spots. (Note: Mine were done after 20-25 minutes!)
2. Spread walnuts in a pie plate and place in the oven, toasting for about 8 minutes, until golden. Once cooled, coarsely chop the nuts.
3. In a small bowl, whisk the vinegar with the mustard and honey. Whisk in the remaining 1/2 cup of olive oil until emulsified. Add the capers, garlic, shallots and anchovies. Season with salt and pepper. Add the brussels sprouts and walnuts. Toss well and serve immediately.
*Note--the brussels sprouts and dressing can be made up to 4 hours ahead of time and kept (separately) at room temperature. Rewarm the brussels sprouts before serving.