Roasted Dijon Brussels Sprouts – Secret Recipe Club

by angelaskitchen on March 11, 2013


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!

5.0 from 1 reviews
Roasted Dijion Brussels Sprouts
Recipe type: gluten free, dairy free, gfcf, vegetable, side dish
Serves: 6
  • 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
  1. Position rack in the center of the oven and heat the oven to 400°F. Line a rimmed baking sheet with parchment.
  2. 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.
  3. 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).
  4. Sprinkle the toasted walnuts, if using, over the sprouts just before serving.


{ 20 comments… read them below or add one }

Kate March 11, 2013 at 9:27 am

Roasting the sprouts with the tasty mustard mixture….yum! Great SRC choice.


SeattleDee March 11, 2013 at 9:43 am

Yum, these sound over-the-top delicious. Caraway is a surprising flavor note to pair with these oven-roasted treats.


colleen @ Secrets from the Cookie Princess March 11, 2013 at 9:54 am

I recently learned that if roasted and flavorful, I can get behind some Brussel sprouts. Looking forward to trying your version.


angelaskitchen March 14, 2013 at 11:14 pm

Roasting is my favorite way to cook up Brussel sprouts. This was a delicious variation. Hope you like it too!


Suzanne March 11, 2013 at 10:18 am

I LOVE Brussels Sprouts! And I love new recipes to try with them. The dijon mustard sounds absolutely perfect! Glad to have another recipe for them. Great pick for SRC!


Heather @ Join Us, Pull up a Chair March 11, 2013 at 10:26 am

I’ve just recently started liking brussel sprouts. I think the years of my mom microwaving them and the horrible smell as a child, turned me off from even trying them…LOL! Great SRC choice!


angelaskitchen March 14, 2013 at 11:18 pm

I hear ya! The veggie I had to get over from when I was young was cabbage, as it was always boiled to death in water. Bleh! Now I know those veggies are so much better, thank goodness-LOL!


Rebekah March 11, 2013 at 11:14 am

Brussel sprouts are so underrated…I love them roasted. Those flavors sound just wonderful! Great side dish. 🙂


Miz Helen March 11, 2013 at 11:48 am

We just love Brussels Sprouts and can’t wait to try this recipe. Thanks for sharing this awesome recipe.
Miz Helen


Andrea Kruse March 11, 2013 at 12:06 pm

Just stopping by to say I made and loved your Korean Tacos and Kimchi recipes for this month’s SRC post. Love Brussels Sprouts and will have to add this version to my rotation.


angelaskitchen March 14, 2013 at 11:21 pm

I am so glad you liked the tacos and kimchi! It is one of our favorites. 🙂


Lea Ann March 11, 2013 at 5:15 pm

I’ve got to try this recipe. I’ve not had good luck with Brussels sprouts recipe. (all two of them I’ve tried). I’m on a mission to find one I like. Nice blog you have and nice to meet you through SRC.


danielle March 11, 2013 at 7:21 pm

I love brussel sprouts – this sounds great!


Julie March 11, 2013 at 7:55 pm

Thanks for the nice shout out! Glad you enjoyed these! They’re one of our favorites.


Shelley C March 11, 2013 at 8:03 pm

Those look awesome – combination of flavors in this. I bet even my non-brussels-sprout-liking daughter would gobble these up! Great choice.


Emily @ Life on Food March 12, 2013 at 5:35 am

I am always on the look out for new brussels sprout recipes. Great pick!


Lisa~~ March 12, 2013 at 10:03 pm

I’ve only recently come into loving Brussels sprouts and am always looking for new and delicious ways to prepare them and this with the mustard sounds wonderful, saving this recipe.

If you haven’t already, I’d love for you to check out my group ‘A’ SRC entry Loaded Potato Soup.



Beth @ Good to be the Cook March 13, 2013 at 7:56 am

Love Brussels right now, and this recipe sounds AWESOME. I haven’t tried anything like it yet. Stopping by from SRC Group A- your blog rocks! Thanks for sharing!


CJ @ Morsels of Life March 13, 2013 at 9:44 pm

I’m not usually a fan of brussel sprouts, but this recipe looks like it might be worth trying out. 🙂


KarolS March 14, 2013 at 9:47 pm

I bought Brussel sprouts this week to make my balsamic roasted sprouts, but I have changed my mind after seeing this delightful post! Can’t wait to try this!!


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