Brussel Sprouts with Capers
Brussel Sprouts with Capers
A savory side dish brought to life with Reese Capers, as it brings a bright burst of flavor to each bite.
Prep Time:
10 minutes
Cook Time:
25 minutes
Servings:
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
Dressing:
1/4 cup red wine vinegar
1 tablespoon dijon mustard
2 tablespoons honey
1/2 cup DaVinci extra virgin olive oil
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.
Related Tips
Where Capers Come From
Where Capers Come From
Where Capers Come From
Capers are perennial plants which are native to the Mediterranean and some parts of Asia and South Africa.
