Roasted Brussels Sprouts with Lemon & Herb Breadcrumbs by Meg from This Mess is Ours (Serves: 4-5)
Thanks to: Meg van der Kruik
Not 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.
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.
Any type of gluten-free bread will work to make the breadcrumbs, but we happen to like gluten-free sourdough the best. To make fresh breadcrumbs, tear 2 to 3 slices of bread into large pieces and place them in the bowl of a food processor fitted with the “S” blade. Pulse until fine.
Roasted Brussels Sprouts with Lemon & Herb Breadcrumbs