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
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Olive oil, for cooking

1 1/2 pounds Brussels sprouts, trimmed, halved and completely dry 

Kosher salt and freshly ground black pepper

1 lemon, halved 

Hot sauce, for seasoning 

1 tablespoon grated Parmesan 

2 tablespoons panko breadcrumbs, toasted 

1 tablespoon roughly chopped fresh parsley


  1. Preheat the oven to 375 degrees F.
  2. Heat a large skillet coated with oil over medium-high heat. Fit a wire rack into a sheet pan.
  3. 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.
  4. 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!