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Roasted Brussels Sprouts with Dijon, Walnuts, and Crispy Crumbs

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Contributed by: DreaAdded: Oct 31, 2007 at 05:40 PM


Description:

A delicious way to eat Brussels sprouts.


Best Used By Blood Types:
  • Type A (3 beneficials)
  • Type A Non Secretor (3 beneficials)
  • Type AB (3 beneficials)
  • Type AB Non Secretor (4 beneficials)
  • Type B (2 beneficials)
  • Type B Non Secretor (4 beneficials)
  • Type O (2 beneficials)

Category:
  • Side Dish


Ingredients:
  • 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.

    Topping:

  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.





Blood Type Diet Analysis:

Hint: You can click on the arrows [] at top of the table(s) to sort by columns.

Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Walnut (Engl...1 ,2 B B B B N B B B
Mustard, Dry N N N N N N N N
Ghee (Clarif...1 N N N B N B N N
Caraway N N N N N N N N
Olive Oil1 ,2 B B B B B B B B
Brussel Spro...1 ,2 N N N N B B N A
Sea Salt1 N N N N N N N N

Variations and Substitutions Analysis:
This category of ingredients contains possible substitutions that may allow different blood types to use the recipe or ingredients that can be left out of the recipe altogether.

Grain Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Spelt Flour/...2 ,3 N N N N N N N A
Rye/100% Rye...2 ,3 B B B B A A N N

[1] This recipe uses ingredients which may help limit bacterial overgrowth.
[2] This recipe uses ingredients rich in lignans.
[3] This recipe uses ingredients with a high glycemic index.

  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.


    Please Note:

    Cook Right For Your Type is the definitive cookbook for those following the Blood Type Diet. When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has recently been greatly enhanced. Also, the food lists changed somewhat a few years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended.

    Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of all the new features and food lists. Please be patient until the process has been completed.

    Click here to go to the BTD Forums - Cook Right 4 Your Type board to discuss this recipe.

    Revision History:
    • Revised Oct 31, 2007 at 05:40 PM By: Drea

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  • Written in Perl by Peter D'Adamo. Copyright 2007-2011 All rights reserved.




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