Roasted Brussels Sprouts with Crispy Topping
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 156, total fat 9 G., saturated fats 2 G., proteins 6 G., carbohydrates 17 G., fiber 6 G., cholesterol 5 mg, sodium 405 mg, sugar 4 G.
Calories 156, total fat 9 G., saturated fats 2 G., proteins 6 G., carbohydrates 17 G., fiber 6 G., cholesterol 5 mg, sodium 405 mg, sugar 4 G.
Roast Brussels sprouts until golden brown and top with toasted breadcrumbs flavored with thyme and lemon. The crunchy topping makes these healthy vegetables even more delicious and mouthwatering. A perfect side dish for holiday meats.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g Brussels sprouts, cut in half
- 3 tbsp. l. olive oil
- 1 tbsp unsalted butter
- 1 clove garlic, finely chopped
- 1/4 cup panko breadcrumbs
- 0.5 tsp chopped fresh thyme + sprigs for serving
- A pinch of red pepper flakes
- Finely grated zest of 1 lemon
- 1 teaspoon chopped fresh parsley
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Cooking the dish according to the recipe:
- Preheat the oven to 425°F (220°C) and line a baking sheet with foil. Toss the Brussels sprouts on the baking sheet with olive oil and a generous pinch of salt and black pepper, coating them completely. Arrange them cut-side down in a single layer and bake until tender and crisp-tender, 20-25 minutes.
- Meanwhile, heat the butter in a medium skillet over medium heat until it begins to darken. Add the garlic and cook until softened, about 30 seconds.
- Add breadcrumbs, thyme, red pepper flakes, and a pinch of salt and cook, stirring occasionally, until the crumbs are golden brown, 2-3 minutes. Remove from heat and stir in the lemon zest and parsley. Sprinkle the Brussels sprouts with the crunchy topping. Garnish with thyme sprigs, if using.
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