ROASTED BRUSSEL SPROUTS WITH DIJON, WALNUTS & CRISP CRUMBS
Steps:
- Position racks in the top and bottom thirds of the oven and heat the oven to 400°F. Line two rimmed baking sheets with parchment. In a large bowl, whisk 1/4 cup of the olive oil with the mustard, Worcestershire sauce, caraway seeds, 1/2 tsp. of the salt, and about 10 grinds of pepper. Add the Brussels sprouts and toss to thoroughly distribute the mustard mixture. Spread the sprouts in an even layer on the two baking sheets. Roast until the cores of the sprouts are just barely tender and the leaves are browning and crisping a bit, 20 to 25 minutes (if your oven heat is uneven, rotate the pans midway through cooking). While the sprouts are roasting, make the topping: Line a plate with two layers of paper towel. Heat the remaining 1 Tbs. oil with the butter in a medium (10-inch) skillet over medium-high heat. When the butter has stopped foaming, add the breadcrumbs all at once; toss to coat with the fat. Reduce the heat to medium, add the walnuts and the remaining 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. (The crumbs will start to sound "scratchy" as they get crisp.) Dump the breadcrumb mixture onto the paper towels to drain the excess fat. 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. Make Ahead Tips You can fry the crumb topping up to 2 hours before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Calicious Ndou
[email protected]I'm going to make this recipe for my next dinner party.
Nishal Khati
[email protected]I can't wait to try this recipe with different types of nuts.
TBHx ReSsaM
[email protected]This recipe is a great way to use up leftover Brussels sprouts.
Store Manager
[email protected]I would recommend this recipe to someone who is looking for a healthy and flavorful side dish.
James Goode
[email protected]Overall, I thought this recipe was just okay. I've had better roasted Brussels sprouts before.
Success Succeed
[email protected]This recipe was too complicated for me. I think I'll try a simpler recipe next time.
John Mele
[email protected]I followed the recipe exactly, but my Brussels sprouts didn't turn out as crispy as I would have liked.
Siders
[email protected]The Brussels sprouts were a bit overcooked for my taste.
Jacqueline Robinson
[email protected]I found this recipe to be a bit bland. I think it could use some more seasoning.
Aden Lang
[email protected]I'm not a big fan of Brussels sprouts, but these were actually really good.
Elelwani Netshisaulu
[email protected]Will definitely make again!
jameel ansari
[email protected]Delicious!
Dh Sj
[email protected]These Brussels sprouts were a great side dish. They were flavorful and healthy.
Zoya Pinned
[email protected]I loved the combination of flavors in this recipe. The Dijon walnuts and crisp crumbs really took the Brussels sprouts to the next level.
kiddy Lgs
[email protected]These Brussels sprouts were so easy to make and they were so good! I will definitely be making them again.
Wajahat Ahmed
[email protected]This was my first time roasting Brussels sprouts and they turned out great! I followed the recipe exactly and they were delicious.
Morgan slocum
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The Brussels sprouts are always perfectly roasted and the Dijon walnuts add a nice touch of flavor.
Samad Khan Samad420
[email protected]These roasted Brussels sprouts were a hit! They were perfectly crispy on the outside and tender on the inside. The Dijon walnuts and crisp crumbs added a delicious flavor and texture.