Roasted Brussels Sprouts With Capers, Walnuts And Anchovies

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Baketard

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Ingredients

3 pounds brussels sprouts, quartered

3/4 cup extra-virgin olive oil

Salt and freshly ground pepper

1 cup walnuts (Note from Marc: I forgot the walnuts and subbed in a cup of pine nuts, toasted in a pan to release the aromatics)

1/4 cup red wine vinegar

1 tablespoon grainy mustard

2 tablespoons honey

3 tablespoons capers, rinsed and chopped

2 garlic cloves, minced

2 shallots, minced

One 2-ounce tin of anchovies, drained and minced

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