Roasted Brussels Sprouts With Anchovies, Capers and Walnuts

Roasted Brussels Sprouts With Anchovies, Capers and Walnuts
Serves 10
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Ingredients
  1. 3 pounds Brussels sprouts, trimmed and cut in half if they are large
  2. ¾ cup olive oil
  3. salt
  4. freshly ground black pepper
  5. 2 large cloves garlic, peeled and trimmed
  6. 2 shallots, peeled and trimmed
  7. ¼ cup red wine vinegar
  8. 1 T. grainy mustard
  9. 2 T. honey
  10. 3 tablespoons capers, rinsed and drained
  11. one 2-ounce tin anchovies, rinsed and drained
  12. 1 cup toasted walnuts, coarsely chopped
Instructions
  1. Preheat oven to 425F.
  2. 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.
  3. 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.
  4. 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.
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