The Brussels sprouts can be prepared through step 2 up to a day ahead. To store them, once they've been well drained, line a storage container with paper towels, place the sprouts in the container and refrigerate. They can then be cooked through while the turkey rests.
Recipe courtesy of The Fabulous Beekman Boys
Parmesan Crumb Coated Brussels Sprouts
Total:
40 min
Active:
15 min
Yield:
8 servings
Level:
Easy
Total:
40 min
Active:
15 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 400 degrees F.

Cook the Brussels sprouts in a large pot of boiling salted water until softened but not falling apart, about 5 minutes. (Timing will vary depending upon the size of the Brussels sprouts.) Drain well. 

Place the oil and garlic in a 9- by 13-inch baking pan and roast until fragrant, about 5 minutes. Add the Brussels sprouts and salt and toss to coat. Toss together the Parmesan, and breadcrumbs in a small bowl and scatter the mixture over the Brussels sprouts. Dot with the butter. 

Bake until the crumbs are golden brown and the Brussels sprouts are tender and piping hot, about 15 minutes.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Easy Parmesan "Risotto"

Recipe courtesy of Ina Garten

Chicken Parmesan

Recipe courtesy of Robert Irvine

Arugula Salad with Steak, Shaved Parmesan and Lemon Vinaigrette

Recipe courtesy of Robin Miller

Roasted Brussels Sprouts with Lemon, Pancetta and Parmesan

Recipe courtesy of Kelsey Nixon

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.