Roasted Brussels Sprouts with Matzo-Walnut Crumbs.
1 sheet matzo bread
1/4 cup extra-virgin olive oil, divided
Kosher salt and ground black pepper
⅓ cup walnuts or pine nuts
11/2 pounds Brussels sprouts
Start to finish: 1 hour (35 minutes active); servings: 6
Heat the oven to 350 degrees. Coat 2 baking sheets with cooking spray.
Set the matzo on a rimmed baking sheet. Use 1 tablespoon of the olive oil to brush both sides. Season with salt and pepper. Add the nuts to the sheet pan, then set in the oven. As soon as the matzo is golden brown, remove it from the oven. Continue baking the nuts until toasted, 3 to 4 minutes for pine nuts and 6 to 8 minutes for walnuts. Let the matzo and nuts cool.
Set the matzo and nuts in a zip-close plastic bag, then pound gently with a mallet or rolling pin until evenly crushed. Set aside. Increase the oven temperature to 400 degrees.
Trim off and discard the ends of the Brussels sprouts. Using a food processor fitted with its thinnest slicing blade, slice the sprouts. Spread the sliced sprouts evenly between the 2 prepared baking sheets. Drizzle each pan with 11/2 tablespoons of the olive oil, 1/2 teaspoon of salt and 1/4 teaspoon pepper. Toss well, then roast on the oven upper shelf until golden brown, 15 minutes, turning the pans and stirring the sprouts every 5 minutes.
Transfer the roasted sprouts to a bowl. Add the matzo-nut mixture, toss well, then serve right away.
Nutrition information per serving: 190 calories; 120 calories from fat (63 percent of total calories); 14 g fat (1.5 g saturated; 0 g trans fats); 0 mg cholesterol; 15 g carbohydrate; 5 g fiber; 3 g sugar; 5 g protein; 230 mg sodium.
-- The Associated Press
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|Publication:||Telegram & Gazette (Worcester, MA)|
|Date:||Mar 27, 2015|
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