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