Best Roasted Brussels Sprouts With Brown Butter Breadcrumbs Recipes

BREADED BRUSSELS SPROUTS

Steps:

• Wash and trim Brussels sprouts. Cut an "X" about 1/8 inch deep in the stem of the sprouts (this helps cook the sprouts more evenly and quickly).
• In a medium-size pot, cover Brussels sprouts with water; add 1 teaspoon salt and bring to boil. Cover and simmer for 6 minutes or until tender; drain. Be careful not to overcook sprouts.
• Place sprouts in a small casserole dish. Sprinkle 2 tablespoons of melted butter over the sprouts and mix well to coat.
• Combine Parmesan cheese, dried bread crumbs, garlic powder, black pepper, seasoning salt, and remaining butter and mix well; sprinkle mixture over sprouts.
• Heat sprouts under broiler (about 4 inches away from heat) for about 5 minutes or until crumb mixture is lightly browned. Serve hot.

ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F.
• Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

AMAZING CRISPY PARMESAN GARLIC ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 200°C/400°F.
• Prepare brussels sprouts: Trim the base, cut in half and remove the loose, rough outer leaves.
• Place in a bowl, pour over oil and toss gently.
• Sprinkle with garlic, salt, pepper, parmesan and breadcrumbs.
• Toss to coat, then spread out on tray cut face down.
• Roast for 20 minutes, flip then roast for a further 10 minutes until the outer leaves are deep golden brown and crispy (see photos/video).
• Immediately transfer to warm serving bowl. Scrape loose parmesan breadcrumbs off the tray and sprinkle, then serve immediately.

THE BEST ROASTED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 425 degrees F.
• Remove the crusts from the bread slices. Cut the bread into large cubes. Transfer to a food processor and pulse until uniformly chopped (the pieces of bread should be slightly smaller than a peppercorn; you should have about 2 cups).
• Transfer to a medium bowl and stir in the melted butter, Parmesan, a pinch of salt and few grinds of black pepper. Spread on a rimmed baking sheet. Bake until golden brown and crisp, stirring halfway through, about 14 minutes. Set aside on a wire rack to cool.
• Meanwhile, place another rimmed baking sheet in the oven to preheat.
• Trim the ends of the Brussels sprouts, remove any tough or bruised outer leaves and cut each in half lengthwise. Toss the Brussels sprouts, olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl.
• Carefully remove the hot baking sheet from the oven and add the Brussels sprouts, cut-side down, in an even layer. Roast until well browned and tender, about 30 minutes.
• Transfer the Brussels sprouts to a serving platter and top with the Parmesan breadcrumbs.

ROASTED BRUSSELS SPROUTS WITH LEMONY HERB BREADCRUMBS

Steps:

• Preheat the oven to 425 degrees F. Line a large baking sheet with foil.
• Put 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. Spread out the sprouts cut-side down in 1 layer and roast until tender and browned, 20 to 25 minutes.
• Meanwhile, warm the butter and garlic in a medium skillet over medium heat until both start to brown. Remove and discard the garlic. Add the panko, thyme, crushed red pepper and 1/8 teaspoon salt and cook, stirring, until golden brown, 2 to 3 minutes. Remove from heat. Add the lemon zest and parsley.
• Toss the Brussels sprouts with the lemon juice. Serve topped with the panko mixture.

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!

BRUSSELS SPROUTS WITH BROWNED BUTTER

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Add Brussels sprouts; cook until slightly tender, 1 to 2 minutes. Remove and run sprouts under cold water to stop the cooking process. Trim ends off each Brussels sprout and slice sprouts in half.
• Heat olive oil in a large skillet over medium heat; arrange Brussels sprouts, cut sides down, in the hot oil. Season with red pepper flakes, salt, and black pepper. Cook Brussels sprouts, keeping them in the same place, until cut sides are browned, 7 to 9 minutes.
• Mix red onion and garlic into Brussels sprouts; cook and stir mixture until Brussels sprouts are cooked through but still firm, 10 to 13 more minutes.
• Place butter in a cold saucepan; place saucepan over medium heat. Cook butter until it begins to bubble and foam, about 5 minutes. Reduce heat to low; cook, constantly stirring, until butter begins to brown, 5 to 10 minutes. Remove from heat and pour browned butter over Brussels sprouts; toss to coat.

BROWN-BUTTER BRUSSELS SPROUTS

Steps:

• Heat oven to 400ºF.
• Place Brussels sprouts, cut sides down, on foil-covered rimmed baking sheet sprayed with cooking spray. Spray sprouts with additional cooking spray. Bake 20 min. or until tender.
• Meanwhile, cook butter in small saucepan on medium heat 7 to 9 min. or until butter is lightly browned, stirring constantly. Add nuts; cook and stir 1 min. or until lightly browned. Remove from heat.
• Spoon Brussels sprouts into serving bowl. Add butter mixture; toss until sprouts are evenly coated. Sprinkle with cheese.