Roasted Brussels Sprouts With Anchovies, Capers and Walnuts – Marcel’s Culinary Experience

Ingredients

• 3 pounds Brussels sprouts, trimmed and cut in half if they are large
• ¾ cup olive oil
• salt
• freshly ground black pepper
• 2 large cloves garlic, peeled and trimmed
• 2 shallots, peeled and trimmed
• ¼ cup red wine vinegar
• 1 T. grainy mustard
• 2 T. honey
• 3 tablespoons capers, rinsed and drained
• one 2-ounce tin anchovies, rinsed and drained
• 1 cup toasted walnuts, coarsely chopped