| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 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
Instructions
- 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!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 78 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 5 g |
| Cholesterol | 1 mg |
| Sodium | 299 mg |
Reviews
Very yummy!
Made this for Thanksgiving this year and everyone who likes Brussels Sprouts loved the recipe. They stay nice and firm and the parmesan breadcrumbs always add a nice crunch. I toasted the breadcrumbs and the parmesan on the stovetop and along with some lemon zest. Really added a nice bright flavor in addition to the fresh squeezed lemon. I skipped the hot sauce due to the preferences of many of our guests.
great!
Molly’s cuisine holds ZERO interest for me and offers NOTHING to me. I would NEVER make ANYTHING she comes up with. YUCK! Absolutely one of the WORST additions to Food Network in recent times.
Ive made these a number of time and they are amazing! I don’t even like Brussels sprouts but these are great! Thanks Molly!
Not a huge fan of Brussel sprouts but these were good! Perfect veg for the thanksgiving table. They were the only veg, besides the potatoes, that were gone at the end.
I didn’t have lemon and I used chickpea Panko crumbs. It came out great!
I’ve made these three times. Easy and amazing. Really love this side dish.
I’ve made these two times this week and my 14 year old daughter and I gobbled them up!!!!! I love the show on food network. Molly is so sweet and very talented as I’m sure she learned from her mom. I have her cookbook too!!!!
I’m not usually a fan of brussels sprouts, but these turned out great. I added lemon zest in addition to the lemon for a little extra zing. The contrast of the Panko bread crumbs with the tenderness of the sprouts added a nice crunch to the texture. What I liked most was the flavors of the “little bit bitter” sprouts and the contrast of the lemon and Sriracha sauce. It all worked well together. I will definitely use this as a side dish in the future.