Roasted Brussels Sprouts with Brown Butter Breadcrumbs

Roast Brussels sprouts until they're golden brown, and top them with toasted breadcrumbs with a touch of thyme and lemon.
Save Recipe
  • Level: Easy
  • Total: 45 min
  • Active: 25 min
  • Yield: 6
Share This Recipe


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


  1. 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.
  2. 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.