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Roasted Brussel Sprouts with Capers and Shallots Recipe

December 07 2011 - 8:57 PM

Brussels_sproutsI've never understood why brussel sprouts have such a bad rap. They can be smoky, sweet and incredibly delicious. Then, I ate some raw. And defrosted. Then I realized what the rest of the world is afraid of. They're bitter, and if you microwave them your kitchen will smell like a mixture of feet and rotting garbage.

But if you make them right, brussel sprouts are pretty much the most amazing vegetable. Roasting them in the oven makes the individual leaves amazingly crispy, while the sprouts are soft and chewy. Plus, this vegetable just screams Thanksgiving and warm winter side. I've cooked my fair share of brussel sprouts in my day, and this is definitely my favorite recipe. When I served these at my Thanksgiving dinner, I converted a lot of brussel sprout haters – hopefully for good.  

Roasted Brussel Sprouts with Capers and Shallots

3 pounds brussel sprouts 
3/4 cup olive oil
1/4 cup red wine vinegar
4 tbsp whole grain  mustard
2 tbsp honey
2 tbsp capers
3 shallots, diced finely
2 cloves garlic, minced
salt and pepper

First, slice up your brussel sprouts, quartering the larger ones and cutting the smaller ones in half. Preheat your oven to 375 degrees F. In a separate bowl, mix together your vinaigrette – the oil, vinegar, mustard, honey, salt and pepper. You can toss the brussel sprouts into the bowl or marinade them in a large plastic bag. The flavor won't change much either way. In a small pan, lightly brown your shallots in some additional oil. Add in the garlic when the shallots look about halfway done. You don't want to put these in the oven with the brussel sprouts because they don't take as long to cook and will burn. 

You may want to line your baking sheet with foil or a non-stick mat so you don't ruin your pan. Spread the brussel sprouts evenly onto your pan and roast for about 45 minutes, tossing halfway through so they brown on both sides. As soon as they are done, mix in the shallot and garlic mixture along with the capers. 

These brussel sprouts are a little sweet, a little salty and a lot of deliciousness in one vegetable. For a whole crowd of people who swear they didn't eat brussel sprouts, they were completely devoured – and I know it wasn't just me eating them. 


–Marly Schuman