It is time again for Secret Recipe Club reveal day! Woo-hoo! What is the Secret Recipe Club? It’s a lot like Secret Santa, but with recipes. Each month you are assigned a blog. After selecting a recipe from that bloggers repertoire, you make and post it on reveal day. It is a great way to find fun recipes and blogs. I like how it gets me to actually sit down and go through another person’s blog. Blogs are a lot of work and take time to put together. Instead of skimming through just the new stuff (as is usually easier when we see a new blog) it is fun to really sit down and go through what else the blog has to offer. Fun stuff!
My assigned blog this month was Julie of a Little Bit of Everything. Julie’s blog is a journal of her creative journey through her cookbook collection, her recipe clippings, newly found recipes and the many baking groups she participates in. She has a great list of her “50” – the list of 50 things she has not made before but would like to. What a great idea! After going through her blog, I decided to make the Roasted Brussels Sprout with Walnuts, Dijon and Crisp Crumbs, but without the crumbs. I will definitely make these sometime WITH the crumbs (gluten free ones for us, of course), but as my hubby is a bit low-carb/anti sugar right now, I skipped it this time so he could enjoy them. Brussels Sprouts are one of his favorite things, so I have been looking for a new way to cook them up.
Roasted Dijion Brussels Sprouts were delicious and so easy to make! These will be on our table again. Fancy enough for company, yet easy-peasy for the host. I liked the way the mustard caramelized a bit during the roasting process. Yum! Thanks for a great recipe, Julie!
- ¼ cup olive oil
- 2 tablespoons Dijon mustard
- 1 teaspoon gluten free Worcestershire sauce
- ½ teaspoon caraway seeds, toasted lightly and crushed
- ¾ teaspoon salt; more to taste
- Freshly ground black pepper
- 2 pounds Brussels sprouts, ends trimmed, cut through the core into quarters
- ½ cup chopped toasted walnuts, optional
- Position rack in the center of the oven and heat the oven to 400°F. Line a rimmed baking sheet with parchment.
- In a large bowl, whisk ¼ cup of the olive oil with the mustard, Worcestershire sauce, caraway seeds, ½ tsp. of the salt, and about 15 grinds of pepper. Add Brussels sprouts, tossing to thoroughly distribute the mustard mixture. Spread the sprouts in an even layer on the baking sheet.
- 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 pan midway through cooking).
- Sprinkle the toasted walnuts, if using, over the sprouts just before serving.