Brussels Sprouts with Walnuts and Capers


1/2 Serrano Chile, seeded and minced

1-1/2 tsp Honey

2 Tbsp Red Wine Vinegar

1 Tbsp extra-virgin Olive Oil

1/2 lb. Brussels Sprouts, trimmed and quartered

Salt and Pepper

1 Tbsp Capers

1/4 cup Walnut pieces, toasted


  1. Preheat oven to 425 degrees.
  2. Whisk together chile, honey, vinegar, and olive oil in a bowl large enough to toss all brussels sprouts.  Season with salt and pepper to taste.
  3. Bake 10-15 minutes, stirring and turning brussel sprouts once or twice during this time.
  4. Add capers, cook another 2-3 minutes.
  5. Remove from oven, transfer to bowl, toss, adding additional salt and pepper if needed.
  6. Toss in toasted walnuts, serve.


Recipe courtesy of customer Julia Fullen.



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