Roasted Brussels Sprouts with Capers and Anchovies

This recipe is adapted from the Thanksgiving issue of Food & Wine magazine – Chef Michael Symon did a special spread. When Todd saw this – being a Brussels sprouts fanatic – we went to the store to get the ingredients. As one who enjoys Brussles Sprouts, this recipe made me LOVE them. We did make a few adjustments, like omitting walnuts and roasting the shallots; you can find the original here if you’re so inclined.

Tonight, we decided to have the sprouts for dinner and the dilemma was what kind of protien to have with it. After a long day, I sauteed chicken breasts with salt and pepper. After allowing them to rest, I topped them with the extra dressing for the sprouts – it’s a classic. The recipe below calls for 3 pounds of Brussles Sprouts – if you’re making dinner for two, use 1 pound and make the entire recipe of dressing to top the chicken.

Roasted Brussels Sprouts with Capers and Anchovies

3 pounds Brussels Sprouts, quartered
¾ cup extra-virgin olive oil
Salt and freshly ground pepper

¼ 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 a drizzle of olive oil and season with salt and pepper. Spread the brussels sprouts on 2 large rimmed baking sheets. Roast for about 40 minutes, stirring once or twice, until tender and charred in spots. Shift the pans halfway through roasting, and sprinkle the shallots on the pan to finish cooking with the sprouts.

In the large bowl, whisk the vinegar with the mustard and honey. Whisk in the remaining ½ cup of oil until emulsified. Add the capers, garlic, and anchovies; season with pepper. Add the brussels sprouts 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.

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