Mustard Roasted Brussels Sprouts with Capers

I saw some gorgeous brussels sprouts at the market today, so I decided to come up with a way to cook them to go with the shrimp that I made tonight. I basically made a flavored vinaigrette and tossed them in it, roasted them, stirred in some capers, and then roasted them a little more. They turned out spectacularly! This was super easy and really bursted with flavor. The tanginess from the mustard, vinegar and capers was bright and wonderful. And I love those little bits where the brussels sprouts get a little dark and crispy. I'll definitely be making these beauties again. Yum!

Mustard Roasted Brussels Sprouts with Capers
Ashley Covelli

1 1/2 pounds brussels sprouts
1/3 cup extra-virgin olive oil
1 tablespoon coarse ground mustard
1 tablespoon white wine vinegar
kosher salt and freshly cracked black pepper, to taste
1 tablespoon capers, drained

Preheat your oven to 375°F.

In the bottom of a large bowl, whisk together the oil, mustard, vinegar, salt and pepper. Trim root ends off of the brussels sprouts, remove the outermost leaves, and cut in half lengthwise. Toss the brussels sprouts into the bowl with the vinaigrette and stir well to combine. Pour them out onto a baking sheet in a single layer and roast for 15 minutes. Remove the pan, stir the sprouts around and spread back into a single layer. Sprinkle the capers over top and return to the oven to roast for another 10 minutes. Serve warm. Enjoy!

Big Flavors Rating: 5 Stars

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