Best Crumb Covered Sprouts Recipes

ROASTED GARLIC PARMESAN BRUSSELS SPROUTS RECIPE BY TASTY

Steps:

• Remove the stem from each sprout and cut in half. Place the brussels sprouts in a large bowl.
• Add the rest of the ingredients to the bowl and toss to cover.
• Spread the sprouts onto a baking sheet.
• Bake in a 400˚F (200˚C) oven for 20 minutes.
• Flip the sprouts, then bake for an additional 20 minutes or until the sprouts are fork-tender and golden.
• Enjoy!

PARMESAN CRUMB COATED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees F.
• Cook the Brussels sprouts in a large pot of boiling salted water until softened but not falling apart, about 5 minutes. (Timing will vary depending upon the size of the Brussels sprouts.) Drain well.
• Place the oil and garlic in a 9- by 13-inch baking pan and roast until fragrant, about 5 minutes. Add the Brussels sprouts and salt and toss to coat. Toss together the Parmesan, and breadcrumbs in a small bowl and scatter the mixture over the Brussels sprouts. Dot with the butter.
• Bake until the crumbs are golden brown and the Brussels sprouts are tender and piping hot, about 15 minutes.

ROASTED BRUSSELS SPROUTS WITH DIJON, WALNUTS AND CRISP CRUMBS

Steps:

• Position racks in the top and bottom thirds of the oven and heat oven to 400°F Line two rimmed baking sheets with parchment.
• In a large bowl, whisk 1/4 cup of olive oil with the mustard, Worcestershire, caraway seeds, 1/2 teaspoon salt and about 10 grinds of pepper.
• Add the sprouts and toss to distribute the mustard mixture. Spread the sprouts in an even layer on the two baking sheets.
• Roast until cores of the sprouts are just barely tender and the leaves are browning and crisping a bit, 20 to 25 minutes.
• While the sprouts are roasting, make the topping. Line a plate with two layers of paper towels. Heat the remaining 1 tbsp of oil with the mutter in a medium skillet over medium-high heat. When the butter has stopped foaming add the breadcrumbs all at once; toss to coat with butter mixture.
• Reduce heat to medium, add the walnuts and 1/4 tsp, salt and cook, stirring constantly until the crumbs are browned and slightly crisp and the nuts are golden, 4 to 6 minutes. Dump the breadcrumb mixture onto the paper towels to drain the excess fat.
• Transfer the sprouts to a serving bowl and season to taste with salt and pepper if necessary. Sprinkle the crumbs over the sprouts just before serving.