Roasted Brussels Sprouts With Dijon, Walnuts and Crisp Crumbs

"Fine Cooking 12/07"
 
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Ready In:
50mins
Ingredients:
11
Serves:
6-8

ingredients

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directions

  • 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.

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Reviews

  1. This sounded so good I had to rush off and make it as a test for Christmas day - it was really easy and deliciousk the caraway seeds went really well I thought. Thanks
     
  2. Excellent, but use Hawaiian sweet rolls to make the bread crumbs! I could not click a star
     
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RECIPE SUBMITTED BY

My wife and I live in Seattle WA and specifically the Greenlake area. I work in the wealth consulting industry but my secret passion is to be a chef...without the crappy hours!
 
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