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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.
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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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