Roasted Brussels Sprouts with Brown Butter Breadcrumbs

Brussels sprouts are roasted until golden brown and then topped with toasted breadcrumbs with a touch of thyme and lemon.

Total Time:
45 min
25 min
20 min

6 servings

  • 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
  • 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.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

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