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
[email protected]Roasted Brussels sprouts are one of my favorite side dishes. This recipe is simple to follow and the results are always delicious.
Cheese Boy
[email protected]These roasted Brussels sprouts were the perfect side dish for my Thanksgiving dinner. They were crispy, flavorful, and everyone loved them.
Christina Miller - French
[email protected]I'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
[email protected]These roasted Brussels sprouts were a great side dish. They were flavorful and healthy. I would definitely recommend this recipe.
alamin Hosain
[email protected]I thought the lemon-parmesan flavor was a bit too strong. Next time I'll try using less lemon juice and parmesan cheese.
Thabisile Ngwenya
[email protected]These roasted Brussels sprouts were amazing! They were so easy to make and they tasted incredible. I will definitely be making them again.
Valerie Nguyen
[email protected]Meh, they were okay. I've had better roasted Brussels sprouts.
Robiul Emon
[email protected]I'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
[email protected]Loved this recipe! The lemon and parmesan really complemented the Brussels sprouts. I would definitely make this again.
talha 00
[email protected]I followed the recipe exactly and the Brussels sprouts were still too hard. I had to roast them for an additional 10 minutes.
Mahmad Alam
[email protected]Easy to make and so flavorful! I used panko breadcrumbs instead of regular breadcrumbs and they turned out great.
mlihles lihle61
[email protected]I'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
[email protected]These 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.