RECIPE: Warm Brussels sprouts with anchovy vinaigrette

2 pounds Brussels sprouts, trimmed and halved

Kosher salt

4 tablespoons extra-virgin olive oil, divided

1 tablespoon fresh lemon juice

3 anchovies, rinsed

1 clove garlic

2 teaspoons grainy Dijon mustard

2 scallions, white and green parts, timed and cut into pieces

2 tablespoons parsley leaves

Freshly ground black pepper

Preheat the oven to 400 degrees. Toss the Brussels sprouts with 1 tablespoon of the oil and spread them out on a rimmed baking sheet. Sprinkle with salt. Roast for 20 to 25 minutes until the Brussels sprouts are fairly tender and browned in spots. Let cool slightly, on the baking sheet, for about 10 minutes.

While the Brussels sprouts are cooking, make the dressing. In a food processor place the remaining 3 tablespoons olive oil, the lemon juice, anchovies, garlic, mustard, scallions, parsley and pepper; process until pureed.

Drizzle the Brussels sprouts with about half the dressing and toss to coat. Add more dressing if you like. Transfer the Brussels sprouts to a serving dish and serve warm, with the rest of the dressing on the side. Serves 6-8.

Nutrition information per serving: 162 calories; 90 calories from fat; 10 g fat (1 g saturated; 0 g trans fats); 2 mg cholesterol; 193 mg sodium; 15 g carbohydrate; 6 g fiber; 4 g sugar; 6 g protein.

- Katie Workman