Gluten-free Bouillon & Seasoning
Made using Massel's bouillon and seasoning by Meg from Beard and Bonnet

Recipes: Roasted Brussels Sprouts with Lemon & Herb Breadcrumbs by Meg from This Mess is Ours (Serves: 4-5)

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.


The Recipe



  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.

Handy Tip

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.
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Roasted Brussels Sprouts with Lemon & Herb Breadcrumbs
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