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Roasted Brussels Sprouts with Lemon & Herb Breadcrumbs by Meg from This Mess is Ours

Thanks to: Meg van der Kruik

Meg Beard and BonnetNot a fan of Brussels sprouts? Think again! These Brussels are roasted until caramelized and tender then topped with crispy lemon and herb infused breadcrumbs. They would be a welcome addition at your table any night of the week, but are indulgent enough for your holiday dinner as well.


(Serves: 4-5)
  • 1½ lbs Brussels sprouts, trimmed and halved
  • 2 cloves garlic, minced
  • 1½ tablespoons olive oil
  • 2 tablespoons Massel All Purpose Bouillon and Seasoning Granules, chicken flavor
  • ½ tablespoon Massel Concentrated Liquid Stock, chicken flavor
  • ¼ teaspoon freshly cracked black pepper
  • 1½ tablespoons unsalted butter
  • ¾ cup fresh gluten-free breadcrumbs
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh thyme leaves, minced
  • ½ tablespoon fresh rosemary, minced
  • ¼ cup chopped flat leaf parsley
  1. Heat the oven to 425°F.
  2. In a large mixing bowl, toss the Brussels sprouts with the minced garlic, olive oil, Massel All Purpose Bouillon and Seasoning Granules, Massel Concentrated Liquid Stock and black pepper.
  3. Spread evenly on a parchment lined baking sheet and roast, tossing once, until tender, for about 15-20 minutes.
  4. While the Brussels sprouts are roasting melt the butter in a large skillet over medium heat. Add the breadcrumbs, lemon juice, zest, thyme and rosemary. Cook, stirring constantly until the breadcrumbs are toasted and crisp, for about 5 minutes.
  5. To serve, arrange the roasted Brussels sprouts on a platter or in a serving bowl, top with breadcrumbs and sprinkle with fresh parsley.
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Roasted Brussels Sprouts with Lemon & Herb Breadcrumbs
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