Roasted Brussels Sprouts w/ Capers

Roasting brings out the natural sweetness in Brussels sprouts, and mustard compliments their earthy flavor. Serve these sprouts warm w/ mashed potatoes & roast chicken. From Grow, Cook, Eat by Willi Galloway

  • 40 small Brussels sprouts
  • 2 T extra-virgin olive oil
  • 2 tsp Dijon mustard
  • sea salt & freshly ground pepper
  • 2 tsp capers, drained and rinsed
  • minced parsley, for garnish



Preheat oven to 450°F

Remove any shriveled or yellow outer leaves and rinse off any aphids, then halve the sprouts lengthwise. In a large bowl, whisk together the olive oil & mustard; season to taste w/ salt & pepper. Add the sprouts to the bowl and toss until they are thoroughly coated w/ the olive oil mixture.

Arrange them in a single layer, cut side down, on a rimmed baking sheet. Roast until they are tender, outer leaves are browned, and the cut sides are a very deep golden brown — 20 to 25 minutes. Shake the pan occasionally as the sprouts roast, but do not turn them over.

Place the sprouts in a serving bowl, stir in capers, and garnish w/ parsley.