Roasted Brussels Sprouts with Dijon Walnuts and Crisp Crumbs
Elevate your side dish game with these irresistible Roasted Brussels Sprouts with Dijon Walnuts and Crisp Crumbs. Perfectly caramelized Brussels sprouts are tossed in a zesty Dijon mustard and lemon dressing, then topped with crunchy toasted walnuts and golden panko breadcrumbs infused with a hint of garlic. This easy yet gourmet recipe combines savory, nutty, and tangy flavors with layers of texture, making it a showstopping addition to holiday dinners, weeknight meals, or any occasion. With just 10 minutes of prep and 25 minutes of roasting time, this dish offers a quick and flavorful way to turn humble Brussels sprouts into a crowd-pleasing favorite.
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 grams Walnuts
- 2 tablespoons Dijon mustard
- 2 teaspoons Lemon juice
- 50 grams Panko breadcrumbs
- 1 tablespoon Unsalted butter
- 0.5 teaspoon Garlic powder
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Trim the ends of the Brussels sprouts and peel away any outer leaves that are browned or damaged. Slice the sprouts in half lengthwise.
In a mixing bowl, toss the Brussels sprouts with 2 tablespoons of olive oil, salt, and black pepper until evenly coated.
Spread the Brussels sprouts cut-side down on the prepared baking sheet in a single layer. Roast in the preheated oven for 20–25 minutes, flipping halfway, until golden brown and caramelized.
While the Brussels sprouts are roasting, toast the walnuts in a dry skillet over medium heat for 2–3 minutes until fragrant. Remove from the heat and roughly chop them.
In the same skillet, melt the butter and 1 tablespoon of olive oil over medium heat. Add the panko breadcrumbs and garlic powder, stirring frequently until the crumbs are golden and crispy. Remove from heat and set aside.
In a small bowl, whisk together the Dijon mustard and lemon juice to create a tangy dressing.
When the Brussels sprouts are finished roasting, transfer them to a serving dish. Toss gently with the Dijon dressing and chopped walnuts.
Sprinkle the crispy panko breadcrumbs over the top just before serving for texture and crunch.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.5 g | 121% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 27.6 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 3485 mg | 152% | |
| Total Carbohydrate | 89.9 g | 33% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 16.9 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 262 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
