The Best Roasted Brussels Sprouts

Name: The Best Roasted Brussels Sprouts
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 servings
Ingredients: 4 slices crusty, bakery-style white bread (about 5 ounces); 4 tablespoons unsalted butter, melted; 1/4 cup freshly grated Parmesan; Kosher salt and freshly ground black pepper; 1 1/2 pounds Brussels sprouts; 1/4 cup olive oil

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Level: Easy

Total: 35 min
Active: 10 min

Yield: 6 servings

Olive oil, salt and pepper let the earthy flavor of the sprouts shine as they get crisp and golden in the oven. Heating the pan and laying the veggies flat-side down is the secret to achieving maximum browning -- and don't toss the loose leaves that fall off during trimming. They become toasted and crisp -- the best part! To make these extra special, we topped them with homemade Parmesan breadcrumbs.

Level: Easy

Total: 35 min
Active: 10 min

Yield: 6 servings

Ingredients

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4 slices crusty, bakery-style white bread (about 5 ounces)

4 tablespoons unsalted butter, melted

1/4 cup freshly grated Parmesan

Kosher salt and freshly ground black pepper

1 1/2 pounds Brussels sprouts

1/4 cup olive oil

Directions

Preheat the oven to 425 degrees F.
Remove the crusts from the bread slices. Cut the bread into large cubes. Transfer to a food processor and pulse until uniformly chopped (the pieces of bread should be slightly smaller than a peppercorn; you should have about 2 cups).
Transfer to a medium bowl and stir in the melted butter, Parmesan, a pinch of salt and few grinds of black pepper. Spread on a rimmed baking sheet. Bake until golden brown and crisp, stirring halfway through, about 14 minutes. Set aside on a wire rack to cool.
Meanwhile, place another rimmed baking sheet in the oven to preheat.
Trim the ends of the Brussels sprouts, remove any tough or bruised outer leaves and cut each in half lengthwise. Toss the Brussels sprouts, olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl.
Carefully remove the hot baking sheet from the oven and add the Brussels sprouts, cut-side down, in an even layer. Roast until well browned and tender, about 30 minutes.
Transfer the Brussels sprouts to a serving platter and top with the Parmesan breadcrumbs.