Reprinted from The Blood Type Diet Website (

Roasted Brussels Sprouts with Dijon, Walnuts, and Crispy Crumbs
Contributed by: DreaAdded: Oct 31, 2007 at 05:40 PM


A delicious way to eat Brussels sprouts.

  • 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)
How to make it:
  1. Preheat oven to 400 degrees F.
  2. Whisk in a bowl: 1/4 cup olive oil, mustard, Worcestershire sauce, caraway seeds, salt, and pepper.
  3. Add Brussels sprouts and toss to coat.
  4. Spread onto parchment paper lined baking sheets.
  5. Roast 20-25 minutes or until the leaves are gently browned, while the core is tender.


  6. Heat 1 Tablespoon olive oil and ghee in a pan over medium-high heat.
  7. Add bread crumbs, all at once, and toss to coat.
  8. Reduce heat to medium.
  9. Add walnuts and 1/4 teaspoon salt.
  10. Cook, stirring constantly, until crumbs are slightly browned and crispy.
  11. Dump onto a double layer of paper towels to drain excess fat.
  12. Sprinkle topping over Brussels sprouts just before serving.