Roasted Brussels sprouts with a crisp lemon and herb topping
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 158, total fat 9 G., saturated fats 2 G., proteins 6 G., carbohydrates 17 G., fiber 6 G., cholesterol 5 mg, sodium 406 mg, sugar 4 G.
Calories 158, total fat 9 G., saturated fats 2 G., proteins 6 G., carbohydrates 17 G., fiber 6 G., cholesterol 5 mg, sodium 406 mg, sugar 4 G.
Golden roasted Brussels sprouts are drizzled with lemon juice and topped with a crispy breadcrumb topping seasoned with garlic, thyme, parsley, and lemon zest. This light and delicious side dish is the perfect complement to holiday meats. Japanese panko breadcrumbs are ideal for this recipe. They're larger and fluffier, resulting in a crispier topping. Even those who don't like vegetables will love it!
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, washed and cut in half
- 3 tbsp. l. olive oil
- 1 tbsp unsalted butter
- 1 clove garlic, crushed
- 1/3 cup panko breadcrumbs
- 0.5 tsp chopped fresh thyme
- A pinch of red pepper flakes
- Finely grated zest of 1 lemon + juice of half a lemon
- 1 teaspoon chopped fresh parsley
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Cooking the dish according to the recipe:
- Preheat oven to 220°C and line a large baking sheet with foil.
- Place the Brussels sprouts on the prepared baking sheet. Add the oil, 3/4 teaspoon salt, and 1/4 teaspoon black pepper and toss to coat. Arrange the sprouts, cut side down, in a single layer and roast until tender and golden brown, 20 to 25 minutes.
- Meanwhile, melt the butter in a medium skillet over medium heat and add the garlic. Cook until the butter and garlic begin to darken. Remove and discard the garlic. Add it to the butter. breadcrumbs, thyme, red pepper, and 1/8 teaspoon salt and cook, stirring, until golden brown, 2-3 minutes. Remove from heat. Add lemon zest and parsley.
- Toss Brussels sprouts with lemon juice. Serve sprinkled with breadcrumbs.
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