ROASTED BRUSSELS SPROUTS WITH DIJON, WALNUTS AND CRISP CRUMBS
Make and share this Roasted Brussels Sprouts With Dijon, Walnuts and Crisp Crumbs recipe from Food.com.
Provided by Chef Jeff Z
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Position racks in the top and bottom thirds of the oven and heat oven to 400°F Line two rimmed baking sheets with parchment.
- 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.
- Add the sprouts and toss to distribute the mustard mixture. Spread the sprouts in an even layer on the two baking sheets.
- Roast until cores of the sprouts are just barely tender and the leaves are browning and crisping a bit, 20 to 25 minutes.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 310.4, Fat 21.5, SaturatedFat 3.8, Cholesterol 5.1, Sodium 448.3, Carbohydrate 25.6, Fiber 5.6, Sugar 4.1, Protein 8
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connie
[email protected]This is the best roasted Brussels sprouts recipe I've ever tried. The sprouts are crispy on the outside and tender on the inside, and the sauce is amazing. I'll definitely be making this again and again.
Valentine Joseph
[email protected]I love this recipe! The Brussels sprouts are so flavorful and the sauce is the perfect balance of tangy and nutty. I've made this recipe several times and it's always a hit. Definitely a keeper!
Anas Maiach
[email protected]This recipe is easy to follow and the results are amazing. The Brussels sprouts are roasted to perfection and the sauce is delicious. I served this dish at my last dinner party and it was a hit with my guests. Highly recommend!
Oli_057
[email protected]This recipe is a great way to use up leftover Brussels sprouts. I had some leftover from Thanksgiving dinner and decided to try this recipe. I'm so glad I did! The sprouts were delicious and the sauce was amazing. I'll definitely be making this again
Ricky Sanchez
[email protected]I'm a big fan of roasted Brussels sprouts, and this recipe is one of my favorites. The Dijon-walnut sauce is a perfect complement to the roasted sprouts. I also like to add a bit of crumbled blue cheese to the sauce for a little extra flavor.
Bosek Duncan
[email protected]I made this recipe for my family and they loved it! Even my picky kids ate their Brussels sprouts. The sauce is so good that I could eat it with a spoon. Will definitely be making this again.
Alamen molla
[email protected]This is my go-to recipe for roasted Brussels sprouts. They always turn out perfect and the sauce is to die for. I like to add a little bit of crumbled bacon to the sauce for an extra smoky flavor.
mariebelle Abi gerges
[email protected]I'm not usually a fan of Brussels sprouts, but this recipe changed my mind. The roasting process brings out their natural sweetness and the sauce is amazing. I'll definitely be making this again.
Nizamuddin Chaprashir Hat
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The Brussels sprouts are crispy on the outside and tender on the inside, and the sauce is the perfect balance of tangy and nutty. Highly recommend!
Joyce Isibor
[email protected]This recipe was a hit at my dinner party! The Brussels sprouts were perfectly roasted and the Dijon-walnut sauce was divine. My guests raved about it. Definitely a keeper!