Best 5 Roasted Brussel Sprouts With Dijon Walnuts Crisp Crumbs Recipes
**Roasted Brussels Sprouts with Dijon, Walnuts, and Crisp Crumbs: A Delightful Medley of Flavors and Textures**
Indulge in a symphony of flavors and textures with our roasted Brussels sprouts recipe, an enticing dish that elevates the humble vegetable to a culinary masterpiece. Perfectly caramelized Brussels sprouts, infused with the tangy zest of Dijon mustard and the nutty richness of walnuts, create a harmonious balance of flavors. Crisp bread crumbs add a delightful crunch and a golden-brown finish, making this dish a feast for both the eyes and the palate. Whether served as a delectable side dish or enjoyed as a vegetarian main course, these roasted Brussels sprouts are sure to tantalize your taste buds and leave you craving more.
**Additional Recipe Options:**
- **Roasted Brussels Sprouts with Balsamic Glaze:** Experience the sweet and tangy delight of balsamic vinegar in this variation, where roasted Brussels sprouts are coated in a luscious glaze, creating a tantalizing combination of flavors.
- **Brussels Sprouts with Bacon and Brown Butter:** Indulge in the smoky, savory goodness of bacon and brown butter in this recipe. Crispy bacon bits and nutty brown butter elevate the Brussels sprouts to a hearty and flavorful dish, perfect for meat lovers.
- **Roasted Brussels Sprouts with Parmesan Cheese:** Elevate your roasted Brussels sprouts with a generous sprinkling of Parmesan cheese. The nutty, salty flavor of the cheese adds an extra layer of richness and umami, making this dish a true crowd-pleaser.
HONEY DIJON BRUSSELS SPROUTS
My mother made this for Thanksgiving. It's a wonderful twist on Brussels sprouts!
Provided by Stacy
Categories Side Dish Vegetables Brussels Sprouts
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Place Brussels sprouts into a saucepan filled with lightly salted water.
- Boil over medium high heat until Brussels sprouts are just tender, 8 to 10 minutes; drain.
- Mix butter, honey, Dijon mustard, dill weed, and onion powder in a large bowl.
- Toss Brussels sprouts in mustard mixture to coat.
Nutrition Facts : Calories 89.1 calories, Carbohydrate 14.1 g, Cholesterol 8.1 mg, Fat 3.4 g, Fiber 3.7 g, Protein 3.4 g, SaturatedFat 2 g, Sodium 78.1 mg, Sugar 6.9 g
CRISPY ROASTED BRUSSELS SPROUTS AND SHALLOTS
Slivered brussels sprouts and shallots caramelize, getting crisp and golden if you roast them at high heat. A dash of Worcestershire and a drizzle of lemon juice add just enough tang and acidity to round them out, without obscuring their natural sweetness. If you're not cooking for a crowd, feel free to halve the recipe and use one baking sheet. Serve these as a simple side dish to roast meats or fish, or use it to top a grain bowl, adding a fried or jammy egg for protein.
Provided by Melissa Clark
Categories vegetables, side dish
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees. In a medium bowl, toss together brussels sprouts, shallots, olive oil and salt. Evenly divide brussels sprouts mixture between two rimmed 13-by-18-inch baking sheets, spreading everything into one layer. Top with thyme sprigs.
- Roast, stirring once, until brussels sprouts and shallots are tender, golden and lightly charred in spots, 20 to 25 minutes.
- Meanwhile, in a small bowl, mix together garlic, Worcestershire and lemon juice.
- As soon as brussels sprouts emerge from oven, immediately drizzle with Worcestershire dressing, tossing to combine. Taste and add more salt, lemon juice, or Worcestershire if needed. Top with grated Parmesan if you like and serve immediately.
ROASTED BRUSSELS SPROUTS
These tiny cabbage cousins are an essential side dish to a true Thanksgiving feast.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees. In a medium bowl, toss onions with 1 tablespoon olive oil; season with salt and pepper. Spread onions on a rimmed baking sheet, and roast until translucent, 15 to 20 minutes.
- In same bowl, toss Brussels sprouts with remaining 2 tablespoons olive oil; season with salt and pepper. Add to baking sheet with onions, and toss to combine. Roast, tossing occasionally, until vegetables are tender and caramelized, 25 to 30 minutes.
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.
ROASTED BRUSSELS 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 oil with the mustard, Worcestershire sauce, caraway seeds, 1⁄2 teaspoon 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 tablespoon 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 teaspoon 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.
Tips:
- Choose the right Brussels sprouts. Look for firm, bright green sprouts with tightly closed leaves. Avoid any with yellowing or wilted leaves.
- Trim the Brussels sprouts. Cut off the stem end and any discolored or damaged leaves.
- Roast the Brussels sprouts at a high temperature. This will help them caramelize and develop a crispy exterior.
- Toss the Brussels sprouts with oil and seasonings before roasting. This will help them to evenly brown and develop flavor.
- Add other vegetables to the roasting pan. Such as carrots, parsnips, or sweet potatoes. This is a great way to make a complete meal in one pan.
- Make the Dijon walnut crumb topping ahead of time. This will save you time when you're ready to serve the Brussels sprouts.
- Serve the Brussels sprouts immediately. They are best when they are hot and crispy.
Conclusion:
Roasted Brussels sprouts with Dijon walnut crisp crumbs are a delicious and easy side dish that is perfect for any occasion. They are crispy on the outside, tender on the inside, and full of flavor. The Dijon walnut crumb topping adds a crunchy texture and a nutty flavor that takes this dish to the next level. Whether you are serving them for a weeknight dinner or a special occasion, these roasted Brussels sprouts are sure to be a hit.
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