<http://schema.org/recipeInstructions>
" Preheat the oven to 425 degrees F. In a large bowl, toss the brussels sprouts with 1/4 cup of the olive oil, and season with salt and pepper. Spread the brussels sprouts on 2 large rimmed baking sheets and roast for about 45 minutes, stirring once or twice, until tender and charred in spots; shift the pans halfway through roasting. Spread the walnuts in a pie plate and toast for about 8 minutes, until golden. Let cool, then coarsely chop the nuts. In the large bowl, whisk the vinegar with the mustard and honey. Whisk in the remaining 1/2 cup of oil until emulsified. Add the capers, garlic, shallots, and anchovies; season with salt and pepper. Add the brussels sprouts and walnuts, and toss well. Serve. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a17326/roasted-brussels-sprouts-capers-walnuts-anchovies-recipe-fw1111/>