Roasted Brussels Sprouts with Brown Butter Breadcrumbs
- Level: Easy
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 156
- Total Fat
- 9
- Saturated Fat
- 2
- Carbohydrates
- 17
- Dietary Fiber
- 6
- Sugar
- 4
- Protein
- 6
- Cholesterol
- 5
- Sodium
- 405
- Total: 45 min
- Active: 25 min
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.