Friends, I was so glad to see all the brassica love on my last post! As I have said before, I get a little depressed when summer produce is gone, but you all have reminded me that fall is pretty great too. And it's a good thing you all seem to love brussels sprouts, because I can't get enough of them right now and I'm posting about them again today. This is another recipe from Food & Wine - roasted brussels sprouts are tossed with a super flavorful dressing that includes anchovies, capers, vinegar, mustard, honey, and more. It's a great mix of sweet, savory, sour, and acidic, and the toasted walnuts add a nice textural contrast to the sprouts. Definitely not a boring side dish! I think this would be a great addition to a Thanksgiving table if your guests are ready for something a little different.
What is your favorite Thanksgiving side dish?
Roasted brussels sprouts with capers, walnuts, and anchovies
Adapted from the November 2011 issue of Food & Wine
Serves 4-6
1 1/2 pounds brussels sprouts, stems sliced off and sprouts halved (or quartered if large)
4 tbs extra-virgin olive oil
Salt and freshly ground black pepper
1/2 cup chopped walnuts
2 tbs red wine vinegar
1/2 tbs grainy mustard
1 tbs honey
1 1/2 tbs capers, rinsed and chopped
1 large garlic clove, minced
1 shallot, minced
1 ounce anchovies, drained and minced
Preheat oven to 425 deg F. Toss brussels sprouts with 2 tbs olive oil and sprinkle with salt and pepper. Spread sprouts on a large baking sheet and roast in the center of the oven, tossing once or twice, until sprouts are tender and lightly charred in spots, about 30 minutes.
Meanwhile, spread walnuts on a small baking dish and toast in the oven until golden brown, about 6-7 minutes. Remove walnuts from oven and let them cool.
In a large bowl, whisk together the remaining 2 tbs oil, vinegar, mustard, honey, capers, garlic, shallot, and anchovies until well blended. Add the brussels sprouts and toss well to coat with the dressing. Top with toasted walnuts and serve.
Sprouts can be roasted a few hours ahead of time. Just reheat them and toss with the dressing right before serving.
Salt and freshly ground black pepper
1/2 cup chopped walnuts
2 tbs red wine vinegar
1/2 tbs grainy mustard
1 tbs honey
1 1/2 tbs capers, rinsed and chopped
1 large garlic clove, minced
1 shallot, minced
1 ounce anchovies, drained and minced
Preheat oven to 425 deg F. Toss brussels sprouts with 2 tbs olive oil and sprinkle with salt and pepper. Spread sprouts on a large baking sheet and roast in the center of the oven, tossing once or twice, until sprouts are tender and lightly charred in spots, about 30 minutes.
Meanwhile, spread walnuts on a small baking dish and toast in the oven until golden brown, about 6-7 minutes. Remove walnuts from oven and let them cool.
In a large bowl, whisk together the remaining 2 tbs oil, vinegar, mustard, honey, capers, garlic, shallot, and anchovies until well blended. Add the brussels sprouts and toss well to coat with the dressing. Top with toasted walnuts and serve.
Sprouts can be roasted a few hours ahead of time. Just reheat them and toss with the dressing right before serving.
I make brussel sprouts for Thanksgiving dinner each year (actually my brother just requested them today, in case I forgot). I roast them, usually with some nut and/or cranberries -- This looks like a nice change up!
ReplyDeleteso glad you've found a way to enjoy fall produce- I love this idea for brussels sprouts!
ReplyDeleteI love this brussels sprout recipe. There are so many awesome flavors in it. Brussels sprouts are definitely one of my favorite Thanksgiving sides... and so is turnip!
ReplyDeleteI've made this recipe before and it is SO good. It has a lot of really great flavors going on in it and makes those brussels sprouts sing!
ReplyDeletethis and your below recipe are so going into my rotation this week - I have JUST convinced Mr. BF that brussels sprouts are not evil - I intend to keep proving it!
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