Roasted Brussels Sprouts With Dijon, Walnuts And Crisp Crumbs Recipe

Name: Roasted Brussels Sprouts With Dijon, Walnuts And Crisp Crumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil, plus; 1 tablespoon extra virgin olive oil; 2 tablespoons Dijon mustard; 1 teaspoon Worcestershire sauce; 1/2 teaspoon caraway seed, toasted lightly and crushed; 3/4 teaspoon kosher salt; fresh ground black pepper; 2 lbs Brussels sprouts, ends trimmed, cut through core into quarters; 1 tablespoon unsalted butter; 1 cup breadcrumbs, coarse and fresh; 1/2 cup walnuts, chopped

Servings: persons

1/4 cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon caraway seed, toasted lightly and crushed
3/4 teaspoon kosher salt
fresh ground black pepper
2 lbs Brussels sprouts, ends trimmed, cut through core into quarters
1 tablespoon unsalted butter
1 cup breadcrumbs, coarse and fresh
1/2 cup walnuts, chopped

1
Position racks in the top and bottom thirds of the oven and heat oven to 400u00b0F Line two rimmed baking sheets with parchment.
2
In a large bowl, whisk 1/4 cup of olive oil with the mustard, Worcestershire, caraway seeds, 1/2 teaspoon salt and about 10 grinds of pepper.
3
Add the sprouts and toss to distribute the mustard mixture. Spread the sprouts in an even layer on the two baking sheets.
4
Roast until cores of the sprouts are just barely tender and the leaves are browning and crisping a bit, 20 to 25 minutes.
5
While the sprouts are roasting, make the topping. Line a plate with two layers of paper towels. Heat the remaining 1 tbsp of oil with the mutter in a medium skillet over medium-high heat. When the butter has stopped foaming add the breadcrumbs all at once; toss to coat with butter mixture.
6
Reduce heat to medium, add the walnuts and 1/4 tsp, salt and cook, stirring constantly until the crumbs are browned and slightly crisp and the nuts are golden, 4 to 6 minutes. Dump the breadcrumb mixture onto the paper towels to drain the excess fat.
7
Transfer the sprouts to a serving bowl and season to taste with salt and pepper if necessary. Sprinkle the crumbs over the sprouts just before serving.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, plus, 1 tablespoon extra virgin olive oil, 2 tablespoons Dijon mustard, 1 teaspoon Worcestershire sauce, and more.

Yes, Roasted Brussels Sprouts With Dijon, Walnuts And Crisp Crumbs falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Roasted Brussels Sprouts With Dijon, Walnuts And Crisp Crumbs

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