Name: Roasted Brussels Sprouts with Lemony Herb Breadcrumbs
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6
Ingredients: 2 pounds Brussels sprouts, washed, trimmed and halved; 3 tablespoons olive oil; Kosher salt and freshly ground black pepper; 1 tablespoon unsalted butter; 1 clove garlic, smashed; 1/3 cup panko breadcrumbs; 1/2 teaspoon chopped fresh thyme; Pinch of crushed red pepper; Finely grated zest of 1 lemon, plus juice of 1/2 lemon; 1 teaspoon chopped fresh parsley

Directions

Preheat the oven to 425 degrees F. Line a large baking sheet with foil.
Put the Brussels sprouts on the prepared baking sheet. Add the oil, 3/4 teaspoon salt and 1/4 teaspoon black pepper and toss to coat. Spread out the sprouts cut-side down in 1 layer and roast until tender and browned, 20 to 25 minutes.
Meanwhile, warm the butter and garlic in a medium skillet over medium heat until both start to brown. Remove and discard the garlic. Add the panko, thyme, crushed red pepper and 1/8 teaspoon salt and cook, stirring, until golden brown, 2 to 3 minutes. Remove from heat. Add the lemon zest and parsley.
Toss the Brussels sprouts with the lemon juice. Serve topped with the panko mixture.

Roasted Brussels Sprouts with Lemony Herb Breadcrumbs

Ingredients

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages