Roasted Brussels Sprout

Made a New Year's Resolution to eat healthier? Brussels sprouts to the rescue! Not only are the buds exceptionally rich in protein, dietary fiber, vitamins, minerals and antioxidants which work wonders to get rid of many health troubles; roasted they taste amazing!

You'll need:

• 1 lb of Brussels sprouts
• 2 tablespoons of anchovy paste
• Couple dashes of salt
• Couple dashes of pepper
• Olive oil
• 2 ounces honey
• 1 tablespoon chives
• 1 tablespoon oregano
• 1 tablespoon garlic
• 1 jar capers
• 5 ounces of almonds

1. Mix 4 ounces of olive oil, two tablespoons of anchovy paste, three ounces of honey. This is your dressing to drizzle over the Brussels sprouts when they come out of the oven.
2. Wash your Brussels sprouts, cut off the end, then half or quarter them.
3. Place the Brussels sprouts on a roasting pan or baking sheet; drizzle olive oil over them and toss (mix them up getting all sides covered). Sprinkle chives, oregano, garlic, salt and pepper and toss them again.
4. Drain your jar of capers, add to Brussels sprouts and yes give them another toss.
5. Place the pan in a 375-degree oven for 20 minutes. Remove the pan from the oven and add five ounces of almonds. Give the Brussels sprouts a good mixing and return them to the oven for another 10 to 15 minutes depending on your oven. You want the Brussels sprouts to get brown but not burnt.
6. Remove Brussels sprouts from the oven and drizzle the dressing over them. Let them sit for five minutes and serve.

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