Roasted Brussels Sprouts with Capers and Dijon Mustard

This is the recipe I promised to post a couple days ago.  I could eat Brussels sprouts at every meal. Sometimes, it is all I eat for dinner - a lot of the time.  Tim knows how much I like them and looks for new ideas on how to cook them.  This was pretty fantastic.

Roasted Brussels Sprouts with Capers and Dijon Mustard

2 pounds Brussels sprouts, trimmed
4 tablespoons extra-virgin olive oil, divided
1/4 teaspoon kosher salt
Freshly ground pepper to taste
1/4 cup coarsely chopped walnut
1 tablespoon Dijon mustard
1 tablespoon capers, rinsed
2 teaspoons white-wine vinegar

1. Preheat oven to 45 degrees.
2. Cut Brussels sprouts into quarters.  Spread in an even layer on a large rimmed baking sheet.  Drizzle with 3 tablespoons oil and season with salt and pepper.  Roast until just tender, 8 to 10 minutes.
3. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-low heat.  Add walnuts and cook stirring occasionally, until lightly toasted 4-6 minutes.  Remove from heat.  Stir in mustard, capers and vinegar.
4. Add the brussels sprouts to the pan and stir to combine with the sauce.  Season with more pepper to taste. Serve warm.