Roasted Brussels Sprouts with Lemony Herb Breadcrumbs

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

3 tablespoons olive oil

Kosher salt and freshly ground black pepper

1 tablespoon unsalted butter

1 clove garlic, smashed

1/3 cup panko breadcrumbs

1/2 teaspoon chopped fresh thyme

Pinch of crushed red pepper

Finely grated zest of 1 lemon, plus juice of 1/2 lemon

1 teaspoon chopped fresh parsley


  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.