Roasted Brussels Sprouts with Lemon, Parmesan and Breadcrumbs
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 78
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 12
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 5
- Cholesterol
- 1
- Sodium
- 299
- Total: 40 min
- Active: 30 min
Ingredients
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
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!