Best Roasted Brussels Sprouts With Lemon Parmesan And Breadcrumbs Recipes

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

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

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.

ROASTED BRUSSELS SPROUTS WITH PARMESAN

Roasted Brussels Sprouts with Parmesan image

Balsamic vinegar adds a punch of flavor to these easy roasted Brussels sprouts, while the Parmesan provides a melty, cheesy finish.

Provided by Juliana Hale

Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted

Time 30m

Yield 6

Number Of Ingredients 8

Ingredients

1 (16 ounce) package Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon ground black pepper
½ teaspoon salt
1 tablespoon balsamic vinegar
¼ cup grated Parmesan cheese
1 pinch red pepper flakes, or to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Toss Brussels sprouts with olive oil, garlic powder, black pepper, and salt. Spread onto a 9x13-inch baking pan.
Roast in the preheated oven, shaking every 5 minutes, until crispy and fork-tender, about 20 minutes. Toss with balsamic vinegar and sprinkle with Parmesan. Continue roasting until melted, about 1 minute more. Sprinkle with red pepper.

Nutrition Facts : Calories 91.3 calories, Carbohydrate 8 g, Cholesterol 2.9 mg, Fat 5.7 g, Fiber 3.1 g, Protein 4 g, SaturatedFat 1.3 g, Sodium 264.7 mg, Sugar 2.2 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

Ingredients

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