Roasted Brussels Sprouts with Capers, Walnuts and Bacon - Northern Michigan's News Leader

Roasted Brussels Sprouts with Capers, Walnuts and Bacon

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3 lbs Brussels Sprouts (quartered)
3/4 Extra virgin olive oil
  Salt and freshly ground pepper
1 cup Walnuts
1/4 cup Red wine vinegar
1 tbs Grainy mustard
2 tbs Honey
3 tbs. Capers (rinsed and chopped)
2 cloves Garlic (minced)
2 Shallots (minced)
2 oz Bacon (crumbled)


Preheat the oven to 425 degrees. In a large bowl, toss the Brussels sprouts with ¾ cup of the olive oil and season with salt and pepper. Spread the Brussels on 2 large rimmed baking sheets and roast for 45 minutes, stirring once or twice, until tender and charred in spots; shift the pans halfway through roasting.

Spread the walnuts in a pie plate and toast for about 8 minutes, until golden. Let cool, then coarsely chop the nuts.

In the large bowl, whisk the vinegar with the mustard and honey. Whisk in the remaining ½ cup of oil until emulsified. Add the capers, garlic, shallots and bacon; season with salt and pepper. Add the Brussels sprouts and walnuts and toss well. Serve.