Roasted Brussels Sprouts With Dijon, Walnuts And Crisp Crumbs

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/4 cup extra virgin olive oil, plus
• 1 tablespoon extra virgin olive oil
• 2 tablespoons dijon mustard
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon caraway seed, toasted lightly and crushed
• 3/4 teaspoon kosher salt
• fresh ground black pepper
• 2 lbs brussels sprouts, ends trimmed, cut through core into quarters
• 1 tablespoon unsalted butter
• 1 cup breadcrumbs, coarse and fresh
• 1/2 cup walnuts, chopped

Recipe

• 1 position racks in the top and bottom thirds of the oven and heat oven to 400°f line two rimmed baking sheets with parchment.
• 2 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.
• 3 add the sprouts and toss to distribute the mustard mixture. spread the sprouts in an even layer on the two baking sheets.
• 4 roast until cores of the sprouts are just barely tender and the leaves are browning and crisping a bit, 20 to 25 minutes.
• 5 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.
• 6 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.
• 7 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.