Roast Brussels sprouts until they’re golden brown, and top them with toasted breadcrumbs with a touch of thyme and lemon.
| Level: | Easy |
| Total: | 45 min |
| Active: | 25 min |
| Yield: | 6 |
| Level: | Easy |
| Total: | 45 min |
| Active: | 25 min |
| Yield: | 6 |
Ingredients
- 2 pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 garlic clove, finely chopped
- 1/4 cup panko breadcrumbs
- 1/2 teaspoon chopped fresh thyme, plus sprigs for garnish, optional
- Pinch of crushed red pepper flakes
- Finely grated zest of 1 lemon
- 1 teaspoon chopped fresh flat-leaf parsley
Instructions
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil. Toss the Brussels sprouts, oil and a generous pinch of salt and pepper on the baking sheet until coated. Spread the sprouts, cut-side down, in a single layer and roast until tender and browned, 20 to 25 minutes.
- Meanwhile, heat the butter in a medium skillet over medium heat until it starts to brown. Add the garlic and cook until soft, about 30 seconds. Add the breadcrumbs, thyme, pepper flakes and a pinch of salt and cook, stirring occasionally, until the crumbs are golden brown, 2 to 3 minutes. Remove from the heat and stir in the lemon zest and parsley. Scatter over the Brussels sprouts. Garnish with thyme sprigs if using.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 156 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 6 g |
| Cholesterol | 5 mg |
| Sodium | 405 mg |
| Serving Size | 1 of 6 servings |
| Calories | 156 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 6 g |
| Cholesterol | 5 mg |
| Sodium | 405 mg |