Roasted Brussels Sprouts With Capers, Walnuts And Anchovies

• 3 pounds brussels sprouts, quartered
• 3/4 cup extra-virgin olive oil
• Salt and freshly ground pepper
• 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

1. Preheat the oven to 425u0b0. 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; shift the pans halfway through roasting.
2. Spread the walnuts in a pie plate and toast for about 8 minutes, until golden. Let cool, then coarsely chop the nuts.
3. 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.
4. MAKE AHEAD The brussels sprouts and dressing can be made up to 4 hours ahead and kept at room temperature. Rewarm the brussels sprouts before serving.

brussels sprouts, extravirgin olive oil, salt, walnuts, red wine vinegar, grainy mustard, honey, capers, garlic, shallots, anchovies

Taken from www.epicurious.com/recipes/member/views/roasted-brussels-sprouts-with-capers-walnuts-and-anchovies-51400781 (may not work)