Roasted Brussels Sprouts with Walnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 pound(s) brussels sprouts, quartered |
3/4 cup(s) extra virgin olive oil |
1 pinch(s) salt and pepper |
1 cup(s) walnuts |
1/4 cup(s) red wine vinegar |
1 tablespoon(s) grainy mustard |
2 tablespoon(s) honey |
2 clove(s) garlic, minced |
2 whole(s) shallots, minced |
Directions:
1. 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; 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 garlic and shallots season with salt and pepper. Add the brussels sprouts and walnuts and toss well. Serve.
4. ***Taken from Food and Wine magazine minus capers and anchovies NOV 2011
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