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Roasted Dijion Brussels Sprouts

Course dairy free, gfcf, gluten free, Side Dish, vegetable
Servings 6


  • 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.