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Roasted Brussels Sprouts with Lemony Herb Breadcrumbs Recipe

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This recipe for Roasted Brussels Sprouts with Lemony Herb Breadcrumbs, by , is from The Mooney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Catherine Mooney


2 pounds Brussels sprouts, washed, trimmed, and halved if large
3 tsp extra virgin olive oil
Kosher salt and freshly ground pepper
1 tbsp unsalted butter
1 clove garlic, minced
1/3 cup Panko breadcrumbs
1/2 tsp chopped fresh thyme
Pinch of red pepper flakes
Juice and zest of 1 lemon
1 tsp chopped fresh parsley

Preheat oven to 425 degrees
Line a large baking sheet with foil
In a large bowl, add Brussels sprouts, olive oil, 3/4 tsp salt and 1/4 tsp black pepper
Toss to coat
Spread sprouts, cut side down, in one layer on baking sheet. Make sure they are not touching each other.
Bake until tender (about 20-25 minutes) (Do not let them blacken on the bottom)

In the meantime:
Melt butter and garlic in medium skillet over medium heat until tender (do not let brown)
Add Panko breadcrumbs, thyme, red pepper and 1/8 tsp salt
Stir until golden brown, 2 to 3 minutes
Remove from heat
Add lemon zest and parsley

Toss Brussels sprouts with half of the lemon juice
Reserve remaining juice for another use
Sever sprouts topped to Panko mixture




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