Created by Marilyn Harris – Food Industry Consultant, Cookbook Author & Radio Talk Show Host
1 pound fresh Brussels sprouts.
1/2 cup GoldRiver Orchards Walnut halves
5 tablespoons butter
1-1/2 teaspoons Worcestershire Sauce
1-1/2 teaspoons fine sea salt
1/4 teaspoon cayenne pepper
1 tablespoon whole-grain Dijon mustard
1 tablespoon fresh lemon juice
Trim the ends and halve the Brussels sprouts lengthwise. Place them on a sheet pan.
Place the walnuts on a separate sheet pan.
Melt 2 tablespoons of the butter and toss with the Brussels sprouts.
Preheat the oven to 350 F.
Roast both Brussels sprouts and walnuts for 12 minutes.
In the meantime, heat together in a small saucepan the remaining 3 tablespoons butter, Worcestershire sauce, salt, pepper, mustard and lemon juice. Heat just until hot and butter is melted.
Toss Brussels sprouts and walnuts into the sauce.