Recipe courtesy of Food Network Kitchen

Roasted Brussels Sprouts with Lemony Herb Breadcrumbs

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  • Level: Easy
  • Total: 45 min
  • Active: 25 min
  • Yield: 6
Golden brown Brussels sprouts get tossed with lemon juice and topped with crunchy panko seasoned with garlic, thyme, parsley and lemon zest.



  1. Preheat the oven to 425 degrees F. Line a large baking sheet with foil.
  2. Put the Brussels sprouts on the prepared baking sheet. Add the oil, 3/4 teaspoon salt and 1/4 teaspoon black pepper and toss to coat. Spread out the sprouts cut-side down in 1 layer and roast until tender and browned, 20 to 25 minutes.
  3. Meanwhile, warm the butter and garlic in a medium skillet over medium heat until both start to brown. Remove and discard the garlic. Add the panko, thyme, crushed red pepper and 1/8 teaspoon salt and cook, stirring, until golden brown, 2 to 3 minutes. Remove from heat. Add the lemon zest and parsley.
  4. Toss the Brussels sprouts with the lemon juice. Serve topped with the panko mixture.