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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)

  • 2 tablespoons Massel Chicken Style Stock Powder
  • 1 Massel Chicken Style Ultracube dissolved in 30ml of boiling water
  • 700g or 1½ lbs Brussels sprouts, trimmed and halved
  • 2 cloves garlic, minced
  • 1½ tablespoons olive oil
  • 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

Heat the oven to 220°C/425°F.

In a large mixing bowl, toss the Brussels sprouts with the minced garlic, olive oil, Massel Chicken Style Stock Powder, Massel Chicken Style Ultracube broth and black pepper.

Spread evenly on a parchment lined baking sheet and roast, tossing once, until tender, for about 15-20 minutes.

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.

To serve, arrange the roasted Brussels sprouts on a platter or in a serving bowl, top with breadcrumbs and sprinkle with fresh parsley.

Massel products used in this recipe:
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