Recipe courtesy of Molly Yeh
Roasted Brussels Sprouts with Lemon, Parmesan and Breadcrumbs
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- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 78
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 1 mg
- Sodium
- 299 mg
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 78
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 1 mg
- Sodium
- 299 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F.
- Heat a large skillet coated with oil over medium-high heat. Fit a wire rack into a sheet pan.
- Working in batches, sprinkle the Brussels sprouts with salt and pan-fry until browned and the outer leaves are crisp, about 5 minutes. Remove to the wire rack. Once all Brussels have been cooked, transfer the sheet pan to the oven until the Brussels sprouts are tender, about 10 minutes.
- Transfer the Brussels sprouts to a serving dish. Top with some grinds of black pepper, a squeeze of lemon, a few shakes of hot sauce and the Parmesan, panko and parsley. Serve!
