Brussels Sprouts

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If you have spent most of your life disliking Brussels Sprouts, please give them one more chance! They are easy to cook, compliment most meals and are a nutritional power house.

Roasted Brussels Sprouts with Dijon, Walnuts & Crisp Crumbs

1/4 cup plus 1 Tbs. extra-virgin olive oil

2 Tbs. Dijon mustard

1 tsp. Worcestershire sauce

3/4 tsp. kosher salt; more to taste

Freshly ground black pepper

2 lb. Brussels sprouts, ends trimmed, cut through the core into quarters

1 Tbs. butter

1 cup coarse fresh breadcrumbs

1/2 cup chopped walnuts

Position racks in the top and bottom thirds of the oven and heat the oven to 400°F. Line two rimmed baking sheets with parchment. In a large bowl, whisk 1/4 of the olive oil with the mustard, Worcestershire sauce, 1/2 tsp salt and several grinds of pepper. Add the Brussels sprouts and toss to thoroughly distribute the mustard mixture. Spread the sprouts in an even layer on the two baking sheets. Roast until the cores of the sprouts are just barely tender and the leaves are browning and crisping a bit, 20 to 25 minutes (if your oven heat is uneven, rotate the pans midway through cooking).

While the sprouts are roasting, make the topping: Line a plate with two layers of paper towel. Heat the remaining 1 Tbs. oil with the butter in a medium (10-inch) skillet over medium-high heat. When the butter has stopped foaming, add the breadcrumbs all at once; toss to coat with the fat. Reduce the heat to medium, add the walnuts and the remaining 1/4 tsp. salt, and cook, stirring constantly, until the crumbs are browned and slightly crisp and the nuts are golden, 4 to 6 minutes. Dump the breadcrumb mixture onto the paper towels to drain the excess fat. Transfer the sprouts to a serving bowl and season to taste with salt and pepper if necessary. Sprinkle the crumbs over the sprouts just before serving.