Roasted Brussels Sprouts with Dijon, Walnuts & Crisp Crumbs

Roasted Brussels Sprouts with Dijon, Walnuts & Crisp Crumbs
Photo by Scott Phillips

Ingredients

  • 2 Tbs. Dijon mustard
  • Freshly ground black pepper
  • 1 cup coarse fresh breadcrumbs
  • ¼ cup plus 1 Tbs. extra-virgin olive oil
  • 1 tsp. Worcestershire sauce
  • ½ cup chopped walnuts
  • ½ tsp. caraway seeds, toasted lightly and crushed
  • + 3 more ingredients
    • 2 lb. Brussels sprouts, ends trimmed, cut through the core into quarters
    • 1 Tbs. unsalted butter
    • ¾ tsp. kosher salt; more to taste

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 Br...

View full recipe at Fine Cooking

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