Brussel Sprouts with Capers
Preparation Time: 10 min
Cooking Time: 25 min
Serves 6
INGREDIENTS
- 2 pounds brussels sprouts
- 2 tablespoons DaVinci extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 cup walnuts, chopped
- 3 tablespoons Reese® Capers, drained
- 2 garlic cloves, minced
- 1/4 cup dried cranberries
- 1/4 cup red wine vinegar
- 1 tablespoon dijon mustard
- 2 tablespoons honey
- 1/2 cup DaVinci extra virgin olive oil
DESCRIPTION
A savory side dish brought to life with Reese Capers, as it brings a bright burst of flavor to each bite.
DIRECTIONS
1. Preheat the oven to 420°F.
2. Wash and dry the brussels sprouts then trim the stems and slice in half lengthwise.
3. Add the brussels sprouts to a large bowl then drizzle with olive oil and season with salt and black pepper. Toss to coat then spread the brussels sprouts on a large rimmed baking sheet.
4. Roast the brussels sprouts for 20-25 minutes, until tender with some charring.
5. Toast the walnuts on a clean & dry baking sheet in the oven for about 5-8 minutes.
6. In the large bowl, whisk the vinegar with the mustard, honey and olive oil until emulsified.
7. Add the roasted brussels sprouts, walnuts, minced garlic, Reese® capers, and dried cranberries to the bowl and toss well.
8. Serve warm on a serving platter.
2. Wash and dry the brussels sprouts then trim the stems and slice in half lengthwise.
3. Add the brussels sprouts to a large bowl then drizzle with olive oil and season with salt and black pepper. Toss to coat then spread the brussels sprouts on a large rimmed baking sheet.
4. Roast the brussels sprouts for 20-25 minutes, until tender with some charring.
5. Toast the walnuts on a clean & dry baking sheet in the oven for about 5-8 minutes.
6. In the large bowl, whisk the vinegar with the mustard, honey and olive oil until emulsified.
7. Add the roasted brussels sprouts, walnuts, minced garlic, Reese® capers, and dried cranberries to the bowl and toss well.
8. Serve warm on a serving platter.