Roasted Brussels Sprouts With Lemony Herb Breadcrumbs Recipes

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ROASTED BRUSSELS SPROUTS WITH LEMON, PARMESAN AND BREADCRUMBS



Roasted Brussels Sprouts with Lemon, Parmesan and Breadcrumbs image

Provided by Molly Yeh

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

Olive oil, for cooking
1 1/2 pounds Brussels sprouts, trimmed, halved and completely dry
Kosher salt and freshly ground black pepper
1 lemon, halved
Hot sauce, for seasoning
1 tablespoon grated Parmesan
2 tablespoons panko breadcrumbs, toasted
1 tablespoon roughly chopped fresh parsley

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat a large skillet coated with oil over medium-high heat. Fit a wire rack into a sheet pan.
  • Working in batches, sprinkle the Brussels sprouts with salt and pan-fry until browned and the outer leaves are crisp, about 5 minutes. Remove to the wire rack. Once all Brussels have been cooked, transfer the sheet pan to the oven until the Brussels sprouts are tender, about 10 minutes.
  • Transfer the Brussels sprouts to a serving dish. Top with some grinds of black pepper, a squeeze of lemon, a few shakes of hot sauce and the Parmesan, panko and parsley. Serve!

BREADED BRUSSELS SPROUTS



Breaded Brussels Sprouts image

This is an excellent recipe for Xmas dinner and is very simple to prepare. This recipe is from my cookbook, From Uncle Bill's Kitchen.

Provided by William Anatooskin

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 37m

Yield 8

Number Of Ingredients 8

1 ½ pounds Brussels sprouts
1 teaspoon salt
4 tablespoons butter, melted
4 tablespoons grated Parmesan cheese
4 tablespoons dried bread crumbs
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon seasoning salt

Steps:

  • Wash and trim Brussels sprouts. Cut an "X" about 1/8 inch deep in the stem of the sprouts (this helps cook the sprouts more evenly and quickly).
  • In a medium-size pot, cover Brussels sprouts with water; add 1 teaspoon salt and bring to boil. Cover and simmer for 6 minutes or until tender; drain. Be careful not to overcook sprouts.
  • Place sprouts in a small casserole dish. Sprinkle 2 tablespoons of melted butter over the sprouts and mix well to coat.
  • Combine Parmesan cheese, dried bread crumbs, garlic powder, black pepper, seasoning salt, and remaining butter and mix well; sprinkle mixture over sprouts.
  • Heat sprouts under broiler (about 4 inches away from heat) for about 5 minutes or until crumb mixture is lightly browned. Serve hot.

Nutrition Facts : Calories 112 calories, Carbohydrate 10.3 g, Cholesterol 17.5 mg, Fat 6.9 g, Fiber 3.4 g, Protein 4.4 g, SaturatedFat 4.2 g, Sodium 444.2 mg, Sugar 2.1 g

AMAZING CRISPY PARMESAN GARLIC ROASTED BRUSSELS SPROUTS



Amazing CRISPY Parmesan Garlic Roasted Brussels Sprouts image

Recipe video above. With a crispy parmesan garlic crust and extra crunch from breadrumbs, these may well be the BEST brussels sprouts you ever have in your life!!! And they're SO EASY.

Provided by Nagi

Categories     Sides

Number Of Ingredients 7

500g/ 1lb brussels sprouts ((Note 1))
2 tbsp extra virgin olive oil
2 garlic cloves (, minced)
1/2 tsp salt
1/4 tsp black pepper
1/3 cup (30g) parmesan (, finely grated)
1/3 cup panko breadcrumbs ((Note 2))

Steps:

  • Preheat oven to 200°C/400°F.
  • Prepare brussels sprouts: Trim the base, cut in half and remove the loose, rough outer leaves.
  • Place in a bowl, pour over oil and toss gently.
  • Sprinkle with garlic, salt, pepper, parmesan and breadcrumbs.
  • Toss to coat, then spread out on tray cut face down.
  • Roast for 20 minutes, flip then roast for a further 10 minutes until the outer leaves are deep golden brown and crispy (see photos/video).
  • Immediately transfer to warm serving bowl. Scrape loose parmesan breadcrumbs off the tray and sprinkle, then serve immediately.

Nutrition Facts : Calories 116 kcal, Carbohydrate 5 g, Protein 4 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 450 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

LEMONY BRUSSELS SPROUTS WITH BACON AND BREADCRUMBS



Lemony Brussels Sprouts With Bacon and Breadcrumbs image

Cooking the brussels sprouts in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.

Provided by Claire Saffitz

Categories     Bon Appétit     Brussels Sprout     Side     Bacon     Breadcrumbs     Thanksgiving     Chile Pepper

Yield Serves 8

Number Of Ingredients 9

2 1/2 pounds brussels sprouts, trimmed
4 ounces slab bacon or pancetta (Italian bacon), coarsely chopped
3 tablespoons olive oil, divided, plus more for serving
1 cup coarse fresh breadcrumbs
1 small Fresno chile, seeds removed, finely chopped
1 tablespoon thyme leaves
1 teaspoon finely grated lemon zest
Kosher salt
2 tablespoons fresh lemon juice, divided

Steps:

  • Remove outer leaves from brussels sprouts; set aside. Halve sprouts; set aside. Pulse bacon in a food processor until finely ground. Heat 1 Tbsp. oil in a large skillet over medium-low. Cook bacon, stirring often, until browned around edges and fat is rendered, about 4 minutes. Add breadcrumbs and cook, stirring often, until brown and crisp, about 5 minutes. Transfer breadcrumb mixture to paper towels and let cool slightly. Toss in a medium bowl with chile, thyme, and lemon zest; set aside.
  • Increase heat to medium-high and heat 2 Tbsp. oil in same skillet. Add reserved halved brussels sprouts; season with salt. Cook, tossing occasionally, until deeply browned all over, 5-8 minutes. Reduce heat to low, cover skillet, and cook until tender, about 5 minutes. Uncover skillet, add reserved leaves and 1 Tbsp. lemon juice, and toss to combine. Cover skillet and cook, tossing occasionally, until leaves are bright green and just wilted, 4-5 minutes. Uncover; add remaining 1 Tbsp. lemon juice and season with salt.
  • Transfer brussels sprouts to a platter, drizzle with more oil, and top with reserved breadcrumb mixture (reheat breadcrumb mixture if needed in a small skillet or in microwave).
  • Do Ahead
  • Breadcrumb mixture can be made 3 hours ahead; store uncovered at room temperature. Brussels sprouts (without leaves) can be cooked 2 hours ahead; store covered at room temperature. Reheat before adding leaves.

ROASTED BRUSSELS SPROUTS WITH PARMESAN AND LEMON



Roasted Brussels Sprouts with Parmesan and Lemon image

If you have never tried Brussels sprouts roasted, then you are in for a treat. They are sweet and tender on the inside, crispy on the outside, and flavored with Parmesan and lemon.

Provided by healthnut

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 35m

Yield 4

Number Of Ingredients 7

1 pound Brussels sprouts
1 tablespoon olive oil
¼ teaspoon salt
freshly ground black pepper to taste
¼ cup freshly grated Parmesan cheese
1 tablespoon lemon juice, or more to taste
1 teaspoon lemon zest

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Trim the bottom 1/4 inch off each Brussels sprout, discarding the small woody stems. Remove any damaged outer leaves and quarter each sprout lengthwise.
  • Combine Brussels sprouts, olive oil, salt, and pepper in a large bowl; toss to coat. Spread on a rimmed baking sheet.
  • Roast in the preheated oven until the insides are tender and the outer leaves are slightly browned, 20 to 25 minutes. Transfer to a serving bowl; sprinkle with Parmesan cheese, lemon juice, and lemon zest.

Nutrition Facts : Calories 101.4 calories, Carbohydrate 10.7 g, Cholesterol 4.4 mg, Fat 5.2 g, Fiber 4.4 g, Protein 5.8 g, SaturatedFat 1.4 g, Sodium 250.4 mg, Sugar 2.6 g

GLAZED BRUSSELS SPROUTS ON OLIVE OIL-FRIED BREAD



Glazed Brussels Sprouts on Olive Oil-Fried Bread image

Balsamic-pomegranate glazed Brussels sprouts and ricotta top olive oil-fried ciabatta bread in this easy vegetarian dish.

Provided by Ananda Eidelstein

Number Of Ingredients 10

5 tablespoons olive oil, divided
1 1-lb. ciabatta loaf (12 by 7 in.), split horizontally
2 cloves garlic
1.25 teaspoons kosher salt, divided
1 pound fresh Brussels sprouts, trimmed and halved
.5 cup pomegranate juice
.25 cup balsamic vinegar
1 1-lb. container whole-milk ricotta cheese
.75 cup toasted, chopped hazelnuts
chopped fresh flat-leaf parsley and freshly ground black pepper, for serving

Steps:

  • Preheat oven to 225°F. Heat 2 tablespoons oil in a large cast-iron or other heavy skillet over medium. (Trim bread to fit skillet if necessary.) Place 1 bread half, cut side down, in skillet. Fry, occasionally pressing down middle with a spatula, until golden, 3 to 4 minutes. Transfer bread, cut side up, to a baking sheet. Repeat with 1 tablespoon oil and remaining bread half. Remove skillet from heat. Rub cut sides of bread generously with garlic; season with ¼ teaspoon salt. Transfer baking sheet to oven to keep bread warm.
  • Add remaining 2 tablespoons oil to skillet over medium. Carefully add Brussels sprouts, mostly cut side down, and cook, undisturbed, until golden brown, 4 to 5 minutes. Season with ¼ teaspoon salt and toss. Cook, undisturbed, until golden in parts, 4 to 5 minutes. Add pomegranate juice, vinegar, and ½ teaspoon salt; stir to coat. Bring to a simmer over medium. Reduce heat to medium-low; simmer, stirring often, until Brussels sprouts are tender and liquid reduces to a glaze, 15 to 18 minutes.
  • Stir ricotta and remaining ¼ teaspoon salt in a small bowl. Spread over cut sides of bread. Top with Brussels sprouts, hazelnuts, parsley, and several grinds of pepper. Cut each bread half into 4 pieces.

GARLIC-ROSEMARY BRUSSELS SPROUTS



Garlic-Rosemary Brussels Sprouts image

This is my go-to Thanksgiving side dish. It is healthy and easy, and it doesn't take very much time or effort to make. I usually use rosemary for my turkey, so this lets me use some of the leftover herbs. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 7

1/4 cup olive oil
4 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
2 pounds Brussels sprouts (about 8 cups), trimmed and halved
1 cup panko bread crumbs
1 to 2 tablespoons minced fresh rosemary

Steps:

  • Preheat oven to 425°. Place first 4 ingredients in a small microwave-safe bowl; microwave on high 30 seconds., Place Brussels sprouts in a 15x10x1-in. pan; toss with 3 tablespoons oil mixture. Roast 10 minutes., Toss bread crumbs with rosemary and remaining oil mixture; sprinkle over sprouts. Bake until crumbs are browned and sprouts are tender, 12-15 minutes. Serve immediately.

Nutrition Facts : Calories 134 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 342mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

ROASTED BRUSSELS SPROUTS



Roasted Brussels Sprouts image

Learn how to cook Brussels sprouts with this easy recipe! Bright, fresh, and delicious, it's the perfect holiday side dish.

Provided by Jeanine Donofrio

Categories     Side Dish

Time 35m

Number Of Ingredients 8

1 pound Brussels sprouts
Extra-virgin olive oil (for drizzling)
Sea salt and freshly ground black pepper
1 tablespoon lemon juice (plus 2 teaspoons zest)
1 tablespoon grated (or 1/4 cup shaved Parmesan cheese)
1 tablespoon fresh thyme leaves
parsley leaves (for garnish)
pinch of red pepper flakes

Steps:

  • Preheat the oven to 425° and line a baking sheet with parchment paper. Slice the Brussels sprouts in half, toss with drizzles of olive oil and pinches of salt and pepper, and spread on the baking sheet. Roast 20 to 30 minutes or until tender and golden brown around the edges. The exact timing will depend on the size of your sprouts.
  • If desired, toss the roasted Brussels sprouts with the lemon juice, zest, Parmesan, and thyme leaves. Garnish with parsley and red pepper flakes.

ROASTED BRUSSELS SPROUTS WITH LEMONY HERB BREADCRUMBS



Roasted Brussels Sprouts with Lemony Herb Breadcrumbs image

Golden brown Brussels sprouts get tossed with lemon juice and topped with crunchy panko seasoned with garlic, thyme, parsley and lemon zest.

Provided by Food Network Kitchen

Time 45m

Yield 6

Number Of Ingredients 10

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

Steps:

  • 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.

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ROASTED BRUSSELS SPROUTS WITH LEMONY HERB BREADCRUMBS RECIPES
Remove to the wire rack. Once all Brussels have been cooked, transfer the sheet pan to the oven until the Brussels sprouts are tender, about 10 minutes. Transfer the Brussels sprouts to a serving dish. Top with some grinds of black pepper, a squeeze of lemon, a few shakes of hot sauce and the Parmesan, panko and parsley. Serve!
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