ROASTED BRUSSELS SPROUTS WITH LEMON, PARMESAN AND BREADCRUMBS
Steps:
- 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!
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Akash Santal
santal-a56@yahoo.comRoasted Brussels sprouts are one of my favorite side dishes. This recipe is simple to follow and the results are always delicious.
Cheese Boy
cheese-boy34@gmail.comThese roasted Brussels sprouts were the perfect side dish for my Thanksgiving dinner. They were crispy, flavorful, and everyone loved them.
Christina Miller - French
c.f@aol.comI'm not sure what went wrong, but my roasted Brussels sprouts turned out soggy. I think I may have added too much olive oil.
Malia McCracken
mccracken-malia@gmail.comThese roasted Brussels sprouts were a great side dish. They were flavorful and healthy. I would definitely recommend this recipe.
alamin Hosain
hosain.alamin@gmail.comI thought the lemon-parmesan flavor was a bit too strong. Next time I'll try using less lemon juice and parmesan cheese.
Thabisile Ngwenya
t@hotmail.frThese roasted Brussels sprouts were amazing! They were so easy to make and they tasted incredible. I will definitely be making them again.
Valerie Nguyen
nguyenv94@gmail.comMeh, they were okay. I've had better roasted Brussels sprouts.
Robiul Emon
e_robiul@yahoo.comI'm not a big fan of Brussels sprouts, but this recipe changed my mind. They were so delicious! I will definitely be making these again.
Jason Castilliron
cjason@gmail.comLoved this recipe! The lemon and parmesan really complemented the Brussels sprouts. I would definitely make this again.
talha 00
0.talha63@hotmail.co.ukI followed the recipe exactly and the Brussels sprouts were still too hard. I had to roast them for an additional 10 minutes.
Mahmad Alam
alam-m20@hotmail.comEasy to make and so flavorful! I used panko breadcrumbs instead of regular breadcrumbs and they turned out great.
mlihles lihle61
lihle6139@yahoo.comI've made this recipe several times and it's always a winner. The Brussels sprouts are always perfectly roasted and the lemon-parmesan-breadcrumb topping is divine.
Ahmed Kaleem
kaleem49@yahoo.comThese roasted Brussels sprouts were a hit at my dinner party! They were crispy on the outside and tender on the inside, with a delicious lemon-parmesan flavor. The breadcrumbs added a nice touch of crunch. I will definitely be making this dish again.