Roasted Brussels Sprouts With Anchovies, Capers and Walnuts October 22, 2014 by Jill Foucre Leave a Comment Roasted Brussels Sprouts With Anchovies, Capers and Walnuts 2014-10-22 12:40:15 Serves 10 Print Ingredients 3 pounds Brussels sprouts, trimmed and cut in half if they are large ¾ cup olive oil salt freshly ground black pepper 2 large cloves garlic, peeled and trimmed 2 shallots, peeled and trimmed ¼ cup red wine vinegar 1 T. grainy mustard 2 T. honey 3 tablespoons capers, rinsed and drained one 2-ounce tin anchovies, rinsed and drained 1 cup toasted walnuts, coarsely chopped Instructions Preheat oven to 425F. In a large bowl combine the Brussels sprouts and ¼ cup of the olive oil. Season with salt and freshly ground black pepper. Toss to coat. Divide the Brussels sprouts evenly onto 2 rimmed baking sheets. Roast for about 15 to 20 minutes, stirring occasionally, until tender and charred in spots. Shift the pans in the oven halfway through the roasting. Remove from the oven. Cover and keep warm. Place the steel blade into the work bowl of a food processor. With the motor running, drop the garlic and shallots through the feed tube and process until chopped. Add the vinegar, mustard, honey, capers and anchovies. Process to combine. Add the remaining ½ cup of olive oil and process until fairly smooth. Season with salt and freshly ground black pepper. Drizzle the dressing over the warm Brussels sprouts and gently toss to combine. Transfer to a serving bowl and scatter the walnuts over the top. Serve immediately. By Paul Lindemuth Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/