The key to Michael Symon's deeply savory side dish is a dressing that includes anchovies, capers, mustard and a little honey. 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. …
Food & Wine: Recipe of the Day
Roasted Brussels Sprouts with Capers, Walnuts and Anchovies
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