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Roasted Brussels Sprouts w/ Sauce




Source of Recipe


Fine Cooking Magazine, December 2007


Recipe Introduction


Delicious and easy! Ted made these for Thanksgiving dinner, 2007. Roasting is our new favorite way to do vegetables – green beans, cauliflower, asparagus…we are always finding new ones to try it on! You can do the crumb topping up to 2 hours before serving and Ted put the sprouts in the sauce a couple of hours before roasting to no apparent bad effect. He also left out the caraway since he doesn’t care for it.


List of Ingredients




1/4 c. + 1 T. extra-virgin olive oil
2 T. Dijon mustard
1 t. Worcestershire sauce
1/2 t. caraway seeds, toasting lightly and crushed
3/4 t. kosher salt; or more to taste
Freshly ground black pepper
2 lb. Brussels sprouts, ends trimmed, cut through the core into quarters
1 T. sweet butter
1 c. coarse fresh bread crumbs
1/2 c. chopped walnuts


Recipe




Position racks in the top and bottom thirds of the oven and heat the oven to 400 degrees. Line two rimmed baking sheets with parchment paper.

In a large bowl, whisk 1/4 c. of the olive oil with the mustard, Worcestershire sauce, caraway seeds, 1/2 t. 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 brown and crisping a bit, 20 to 25 minutes.

While the sprouts are roasting, make the topping; Line a plate with two layers of pepper towel. Heat the remaining 1 T. oil with the butter in a medium (10-inch) skillet over medium-high heat. When the butter has stopped foaming, add the bread crumbs all at once; toss to coat with the fat. Reduce the heat to medium, add the walnuts and the remaining 1/4 t. salt, and cook, stirring constantly, until the crumbs are browned and slightly crisp and the nuts are golden, 4 – 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.

Serves 6 to 8.