Roasted Brussels Sprouts with Lemony Herb Breadcrumbs
- Level: Easy
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 158
- Total Fat
- 9
- Saturated Fat
- 2
- Carbohydrates
- 17
- Dietary Fiber
- 6
- Sugar
- 4
- Protein
- 6
- Cholesterol
- 5
- Sodium
- 406
- Total: 45 min
- Active: 25 min
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.