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A menu from the Froghaven Recipe Book

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Roasted Brussels Sprouts

3 Tbsp plus 1 Tbsp extra-virgin olive oil (divided)
2 Tbsp Dijon mustard
1 teas. Worcestershire sauce
Freshly ground pepper
2 lbs. brussels sprouts, ends    trimmed, cut through core into quarters
1 Tbsp butter
1 cup coarse fresh bread crumbs
1/2 cup chopped walnuts

Preheat oven to 400 degrees. Cover two cookie sheets with parchment paper.

In a large bowl, whisk 1/4 cup olive oil with the mustard, Worcestershire and about 10 grinds of black pepper. Add the sprouts and toss to thoroughly distribute the mustard mixture. Spread the sprouts in an even layer on two baking sheets.

Roast until the cores are just barely tender and the leaves are browning and crisping a bit, about 15 minutes.

While the spouts are roasting, prepare the topping.

Heat the remaining 1 Tbsp of oil with the butter in a medium skillet over medium-high heat.  When the butter has stopped foaming, add the bread crumbs all at once.  Toss to coat with the oil. Reduce the heat and, add the walnuts and cook, stirring constantly, about 4-6 minutes. Drain on paper towels, sprinkle over sprouts just before serving.


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