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!
Yields 6
Save RecipeIngredients
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- 1 teaspoon gluten free Worcestershire sauce
- 1/2 teaspoon caraway seeds, toasted lightly and crushed
- 3/4 teaspoon salt; more to taste
- Freshly ground black pepper
- 2 pounds Brussels sprouts, ends trimmed, cut through the core into quarters
- 1/2 cup chopped toasted walnuts, optional
Instructions
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 1/4 cup of the olive oil with the mustard, Worcestershire sauce, caraway seeds, 1/2 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.
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