Appetizers/ Fish & Seafood/ Vegetables

Roasted Brussels Sprouts with Capers, Walnuts and Anchovies

Adapted from Food & Wine

Roasted Brussels Sprouts with Capers, Walnuts and Anchovies

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  • 3 pounds brussels sprouts, halved lengthwise or quartered
  • 3/4 cup extra-virgin olive oil
  • 1 cup walnuts
  • 1/4 cup red wine vinegar
  • 1 tablespoon grainy mustard
  • 2 tablespoons honey
  • 3 tablespoons capers, rinsed and chopped
  • 2 garlic cloves, minced
  • 2 shallots, minced
  • One 2-ounce tin of anchovies, drained and minced
  • Salt and freshly ground pepper



Preheat the oven to 425°. In a large bowl, toss the brussels sprouts with 1/4 cup of the olive oil and season with salt and pepper. Spread the brussels sprouts on 2 large rimmed baking sheets and roast for about 45 minutes, stirring once or twice, until tender and charred in spots. (Note: Mine were done after 20-25 minutes)


Spread the walnuts in a pie plate and toast for about 8 minutes, until golden. Let cool, then coarsely chop the nuts.


In the large bowl, whisk the vinegar with the mustard and honey. Whisk in the remaining 1/2 cup of oil until emulsified. Add the capers, garlic, shallots, and anchovies; season with salt and pepper. Add the brussels sprouts and walnuts and toss well. Serve.


The key to Michael Symon's deeply savory side dish is a dressing that includes anchovies, capers, mustard, and a little honey.

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  • Reply
    February 7, 2012 at 2:45 pm

    Sounds delicious and looks the same. I'm gonna do this broussel this weekednd. I'm glad that i encountered your website. I'll be your guest sometimes.

  • Reply
    thyme Sarah
    November 19, 2012 at 3:04 am

    I love reading and seeing all the ways to flavor brussel sprouts. This one is a new flavor combination and it looks really delicious! And…I love that china pattern.

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