Delicious roasted Brussels sprouts are sprinkled with crunchy lemon breadcrumbs.
Steps
1
Making the Breadcrumbs
Ingredients
2 to 3 slices white bread
1 tbsp extra-virgin olive oil
sea salt (to taste)
freshly ground black pepper (to taste)
1/2 tsp fresh lemon zest
Preheat your oven to 350°F (175°C).
Remove the crust from the bread and place into a food processor. Pulse until you reach a coarse texture. Place the breadcrumbs into a bowl and toss with the olive oil. Season to taste with salt and pepper. Place onto a parchment-lined baking tray and bake until golden, tossing from time to time, about 10 minutes. Once done, zest the lemon over top. Toss to combine and set aside to cool.
Increase the oven temperature to 475°F (250°C).
2
Roasting the Brussels Sprouts
Ingredients
1 lb Brussels sprouts
1 to 2 tbsp olive oil
sea salt (to taste)
freshly ground black pepper (to taste)
Wash, dry and trim the Brussels sprouts. Cut in half lengthwise. Place into a bowl and toss with the olive oil and salt and pepper to taste. Arrange cut-side down on a parchment-lined baking tray. Place into the oven and roast for 8 to 12 minutes or until golden, turning once, if necessary.
3
Assembling the Dish
Ingredients
1/3 cup Plant-Based Parmesan
Once the Brussels sprouts are cooked to your liking, remove them from the oven. Place into a shallow serving dish and sprinkle the breadcrumbs over top. If desired, garnish with some Plant-Based Parmesan as well. Serve immediately.
8 Comments
Daniel T•
Brussels sprouts will never be the same, this recipe combined with the roasting technique makes them out of this world !!!!
Yes I agree. I'm trying to get more veg in my lifestyle. I ate a whole bowl of these. Nice simple recipe. I enjoyed squeezing extra lemon juice over the Brussels Sprouts.
A picture of my results is posted here: Roasted Brussels Sprouts w/ Lemon-Parmesan Breadcrumbs
Good catch! As for the parmesan, while this recipe does not contain parmesan, you can surely add some parmesan or add some nutritional yeast or plant-based parmesan (to keep it fully plant-based). Cheers!
I was having trouble getting the desired color on my roasted veggies - even at very high heat (like 475 degrees). I was roasting on parchment in a non-convection oven. I have an oven thermometer and the temperature was pretty spot on. I tried roasting on a silicone mat instead of parchment and the result was much better! The veggies were cooked through and got that nice caramelization I had been looking for! My sprouts roasted for about 12 minutes at 475 degrees. Only used 1 TBSP olive oil and that seemed to be more than sufficient. What makes this dish is, without a doubt, the lemon breadcrumbs! SO yummy! I am pretty certain that anyone who claims to not like brussels sprouts will enjoy these. While I have the plant based parmesan on hand, I didn't even use it here because the sprouts were so good without it! Thanks Rouxbe - great option for sprucing up veggies!
Dave •Yes I agree. I'm trying to get more veg in my lifestyle. I ate a whole bowl of these. Nice simple recipe. I enjoyed squeezing extra lemon juice over the Brussels Sprouts. A picture of my results is posted here: Roasted Brussels Sprouts w/ Lemon-Parmesan Breadcrumbs
Jacqueline B •Hi There: Just wondering if there is supposed to be Parmesan cheese in here somewhere?, it is in the title? Thanks
Dawn T •Good catch! As for the parmesan, while this recipe does not contain parmesan, you can surely add some parmesan or add some nutritional yeast or plant-based parmesan (to keep it fully plant-based). Cheers!
Sunnie S •I was having trouble getting the desired color on my roasted veggies - even at very high heat (like 475 degrees). I was roasting on parchment in a non-convection oven. I have an oven thermometer and the temperature was pretty spot on. I tried roasting on a silicone mat instead of parchment and the result was much better! The veggies were cooked through and got that nice caramelization I had been looking for! My sprouts roasted for about 12 minutes at 475 degrees. Only used 1 TBSP olive oil and that seemed to be more than sufficient. What makes this dish is, without a doubt, the lemon breadcrumbs! SO yummy! I am pretty certain that anyone who claims to not like brussels sprouts will enjoy these. While I have the plant based parmesan on hand, I didn't even use it here because the sprouts were so good without it! Thanks Rouxbe - great option for sprucing up veggies!
Lauren L •Awesome, Sunnie! Keep up your awesome cooking adventures. We love the feedback. Lauren