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Author Notes: Where brussels sprouts are concerned, a tender center and crispy brown caramelized edges are what really make this vegetable irresistable. The lemon zest brightens everything, the toasted breadcrumbs add a lovely nuttiness and the parmesan adds a savory undercurrent of tangy goodness. —theyearinfood
- 2 pounds Brussels sprouts
- 1/3 cup toasted breadcrumbs (instructions below)
- 1/4 cup finely grated Parmesan
- 1.5 tablespoons lemon zest
- 1 tablespoon finely ground black pepper
- 1/2 teaspoon sea salt
- 1 tablespoon olive oil
- Preheat oven to 400 degrees.
- To make breadcrumbs: Use the remains of an old baguette. Chop or break into pieces with a sharp knife. Process in the food processor until you have the texture of breadcrumb you desire. To toast them you can either use a toaster oven at 300 degrees until golden brown (this should only take a few minutes), or brown them in a pan. If using a pan, stir frequently so that they don’t burn.
- Rinse Brussels sprouts. Remove stems and slice each Brussels sprout in half lengthwise.
- Toss the Brussels sprouts in the olive oil. Arrange them so that the cut side faces down on a large baking sheet. Roast them until nicely browned at the edges and tender in the center, about 30-35 minutes. (This will vary depending on the size of the sprout and how brown you would like them.)
- While the brussels sprouts are browning, mix together the breadcrumbs, parmesan, salt and pepper with a fork. Add the lemon zest last – it may clump a little, so break it up with the fork if necessary.
- When the brussels sprouts are ready – tender, with a darker shade of green and nicely caramelized edges – transfer them to a glass bowl. Slowly sift the breadcrumb mixture in with the sprouts - it is possible that you may not use the entire mixture.
- Serve hot, and enjoy!
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side
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