Braised Brussels Sprouts with Capers

Ingredients

Brussels sprouts 1300 g

Olive oil 165 ml

Walnuts 1 cup

Wine vinegar 1/4 cup

Mustard seeds 1 tbsp

Honey 2 tbsp

Capers 3 tbsp

Garlic 2 cloves

Shallots 2 pcs

Anchovies 60 g

Salt to taste

Pepper to taste

Preheat the oven to 220°C. In a bowl, combine the sprouts with olive oil (120 ml), season with salt and pepper. Place the sprouts on a serving dish and roast for about 45 minutes, stirring 2-3 times during this time. Toast the walnuts in the oven for about 8 minutes. Cool and chop finely.

In a separate bowl, combine the vinegar, mustard, and honey. Add the remaining 40-50 ml of olive oil. Stir in the capers, chopped garlic, shallots, and anchovies, season with salt and pepper. Add the cooked Brussels sprouts and walnuts to this mixture and mix thoroughly.

Enjoy!