Name: Roasted Brussels Sprouts with Brown Butter Breadcrumbs
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
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

Directions

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.

Roasted Brussels Sprouts with Brown Butter Breadcrumbs

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