|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Roasted Brussels Sprouts with Dijon, Walnuts, and Crispy Crumbs|
|Contributed by: Drea||Added: Oct 31, 2007 at 05:40 PM|
A delicious way to eat Brussels sprouts.
How to make it:
- 1/4 cup plus 1 Tablespoon olive oil
- 2 Tablespoons Dijon-style mustard [mustard recipes]
- 1 teaspoon Worcestershire sauce (can omit)
- 1/2 teaspoon caraway seeds, slightly toasted and crushed
- 3/4 teaspoon sea salt
- 2 pounds Brussels sprouts, ends trimmed, cut through core, and quartered.
- 1 Tablespoon ghee
- 1 cup course bread crumbs (100% rye sourdough works well)
- 1/2 cup walnuts, chopped
- Several grinds of freshly-ground black pepper (can omit)
- Preheat oven to 400 degrees F.
- Whisk in a bowl: 1/4 cup olive oil, mustard, Worcestershire sauce, caraway seeds, salt, and pepper.
- Add Brussels sprouts and toss to coat.
- Spread onto parchment paper lined baking sheets.
- Roast 20-25 minutes or until the leaves are gently browned, while the core is tender.
- Heat 1 Tablespoon olive oil and ghee in a pan over medium-high heat.
- Add bread crumbs, all at once, and toss to coat.
- Reduce heat to medium.
- Add walnuts and 1/4 teaspoon salt.
- Cook, stirring constantly, until crumbs are slightly browned and crispy.
- Dump onto a double layer of paper towels to drain excess fat.
- Sprinkle topping over Brussels sprouts just before serving.