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Roasted Brussels Sprouts!

I love crispy roasted brussels sprouts.  This recipe adds even more flavor with the dijon and worcestershire sauce. If you prefer just the simplicity and falvor of the roasted brussles sprouts, forego the dijon, worcestershire, breadcrumbs and walnuts.  Simply toss the sprouts in olive oil and season generously with salt and pepper and roast at 400 degrees for 30 - 40 minutes.  


  • 1/4 c plus 1 Tbs. extra-virgin olive oil     
  • 2 T Dijon mustard
  • 1 t Worcestershire sauce
  • 3/4 t kosher salt; more to taste
  • Freshly ground black pepper
  • 2 lb. Brussels sprouts, ends trimmed, cut through the core into quarters 
  • 1 T unsalted butter
  • 1 c coarse fresh breadcrumbs
  • 1/2 c chopped walnuts

Position racks in the top and bottom thirds of the oven and preheat the oven to 400 degrees 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, cara- way 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.

Full Thanksgiving Menu


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