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!

The Recipe: Roasted Dijion Brussels Sprouts


  • 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


  • 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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