Brussel Sprouts with Anchovy Dressing

Brussels Sprouts Anchovies

Brussel Sprouts with Anchovy Dressing


  • 2 lbs Brussels sprouts, trimmed and halved
  • ½ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon capers, rinsed and chopped
  • 2 teaspoons garlic, minced
  • 2 teaspoons, shallots, minced
  • ¼ cup walnuts, chopped
  • 4-5 anchovies, minced


  1. Preheat oven to 375 degrees.
  2. In a large bowl, lightly coat and toss Brussels sprouts with sea salt, pepper, and olive oil.
  3. Spread in a single layer on a baking sheet and bake for approximately 40 minutes or until vegetables are tender.
  4. In a small mixing bowl, whisk together dressing ingredients. Add roasted Brussels sprouts and toss well. Serve.
Brussels Sprouts Anchovies Yield: 6 Servings Print
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