Roasted Brussels Sprouts w/ Capers

Submitted by: Jessica Cunha
Original Credit: Grow, Eat, Cook by Willi Galloway

Serves 2-4 as a side-dish


  • 40 small brussels sprouts, yellow or shriveled leaves removed and stems left intact
  • 2 Tbs extra virgin olive oil
  • 2 tsp Dijon mustard
  • sea salt
  • freshly ground pepper
  • 2 tsp capers, drained and rinsed
  • minced parsley, to garnish


Preheat the oven to 450 degrees.  Halve the sprouts length-wise.  In a large bowl, whisk together the olive oil and mustard and season to taste with salt and pepper.  Add the sprouts to the bowl and toss until they are thoroughly coated.  Arrange the sprouts in a single layer, cut-side down, on a rimmed baking sheet.  Roast until they are tender, outer leaves are browned, and cut sides are a very deep golden brown, 20-25 minutes.  Shake the pan occasionally as the sprouts roast, but do not turn them over.  Place the cooked sprouts in a serving bowl, stir in the capers, and garnish with parsley.


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