Saturday, December 15, 2012

Specially Roasted Brussels Sprouts

Specially Roasted Brussels Sprouts
(8-12 servings)


3 lb. Brussels Sprouts, quartered
¾ cup Extra Virgin Olive Oil
As needed Salt & Black Pepper
1 cup Walnuts
¼ cup Red Wine Vinegar
1 tbsp. Grainy Mustard
2 tbsp. Honey
3 tbsp. Capers, rinsed & chopped
2 cloves Fresh Garlic, minced
2 medium Shallots, minced
1 tin (2 oz.) Anchovies, drained & minced


In a large bowl, toss the Brussels Sprouts with ¼ cup of olive oil and season with salt and pepper.  Spread the Brussels Sprouts out on 2 rimmed baking sheets.  Roast for about 45 minutes in a pre-heated 425 oven until tender and charred in spots.  Stir once or twice during the cooking time.  Then half way through exchange the pans and the shelf rack they are on.  While the sprouts are in the oven, take a medium sauté pan and toast the walnuts for about 8 minutes over medium-high heat or until golden.  Let them cool and then coarsely chop and set aside.  In the large bowl you already used, whisk the vinegar with the mustard and honey.  As you continue whisking, add the remaining oil until emulsified.  Now add the capers, garlic, shallots and anchovies.  When the sprouts are done, add them and the walnuts to the bowl and toss well.  Serve immediately with the rest of the dinner.

Note:               Because of oven needs, the sprouts can be cooked earlier (up to 4 hours) and left at room temperature.  Just reheat the sprouts before adding the other ingredients and serving.

Ideas for Future Efforts

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