{"id":478,"date":"2011-11-30T21:59:51","date_gmt":"2011-12-01T02:59:51","guid":{"rendered":"https:\/\/vivaciouschef.com\/?p=478"},"modified":"2016-02-21T10:11:58","modified_gmt":"2016-02-21T15:11:58","slug":"roasted-brussles-sprouts-with-capers-and-anchovies","status":"publish","type":"post","link":"https:\/\/vivaciouschef.com\/?p=478","title":{"rendered":"Roasted Brussels Sprouts with Capers and Anchovies"},"content":{"rendered":"

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<\/a> if you’re so inclined.<\/p>\n

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. If not, this is great with steak, and the amount of dressing is perfect for the sprouts.<\/p>\n

Roasted Brussels Sprouts with Capers and Anchovies<\/strong><\/p>\n

3 pounds Brussels Sprouts, trimmed and quartered\"\"<\/a>
\n1\/4 c. extra-virgin olive oil
\nSalt and freshly ground pepper<\/p>\n

\u00bc cup red wine vinegar
\n1 Tbsp grainy mustard
\n2 Tbsp honey
\n3 Tbsp capers, rinsed and chopped
\n2 garlic cloves, minced
\n2 large shallots, sliced
\nOne 2-ounce tin of anchovies, drained and minced
\n1\/2 c. extra virgin olive oil<\/p>\n

Preheat the oven to 425\u00b0. Use convection if you have it, and just adjust the roasting time down to 15 minutes on after you rotate the pans and add shallots.<\/p>\n

In a large bowl, toss the brussels sprouts with the 1\/4 cup of olive oil, and season with salt and pepper. Spread the brussels sprouts on 2 large rimmed baking sheets, making sure that they are all resting on a cut side. These will roast for a total of about 40 minutes. Halfway through roasting, flip the sprouts and sprinkle the shallots on the pan. Continue to roast until tender and charred.<\/p>\n

In the large bowl, whisk the vinegar with the mustard and honey. Whisk in the remaining \u00bd cup of oil until emulsified. Add the capers, garlic, and anchovies; season with pepper. Add the brussels sprouts and toss well. Serve.<\/p>\n

MAKE AHEAD<\/strong> The brussels sprouts and dressing can be made up to 4 hours ahead and kept at room temperature. Rewarm the brussels sprouts before serving.<\/p>\n

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