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

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

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.