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Roasted Brussels Sprouts with Capers, Walnuts and Anchovies
FOOD AND WINE12Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. Brussels sprouts (quartered)
- 3/4 cup extra virgin olive oil
- salt
- freshly ground pepper
- 1 cup walnuts
- 1/4 cup red wine vinegar
- 1 Tbsp. grainy mustard
- 2 Tbsp. honey
- 3 Tbsp. capers (rinsed and chopped)
- 2 garlic cloves (minced)
- 2 shallots (minced)
- 2 oz. anchovies (tin of, drained and minced)
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