Roasted Brussels Sprouts With Dijon Walnuts Crisp Crumbs Food

ROASTED BRUSSELS SPROUTS WITH DIJON, WALNUTS AND CRISP CRUMBS

Steps:

• 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.

LEMON-DIJON ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F.
• Cut the bottom of each brussel sprout off (less than 1/4") and then slice in half lengthwise.
• Combine all other ingredients in a bowl. Then toss brussels sprouts with sauce in a baking dish - Spread sprouts in a single layer.
• Roast for 25 minutes or until brussel sprouts are slightly browned and tender throughout.
• Serve hot or cold.

ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F.
• Cut the bottom of each brussels sprout off (about 1/4" or less) and then slice in half lengthwise.
• Toss all ingredients and place in a single layer on a baking dish.
• Roast for 25 minutes or until brussels sprouts are slightly browned and tender throughout.
• Serve hot or cold.

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.

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

Steps:

• Heat oven to 400. Trim the ends of the brussels sprouts, and remove all yellowing exterior leaves. Put the sprouts in a large bowl, and toss with the oil or bacon fat, and season well with salt and pepper.
• Pour the sprouts onto a sheet pan and roast in the oven for 30 to 40 minutes, shaking the pan occasionally to brown the vegetables evenly, until crisp on the outside and tender within. Sprinkle a little more salt on them and, if you like, red-pepper flakes.