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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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 Regi's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Regi Lukas


2 pounds Brussels sprouts, washed trimmed and halved if large
3 tablespoons EVOO
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 clove garlic, smashed
1/3 cup Panko breadcrumbs
1/2 teaspoon chopped fresh thyme
Pinch of red pepper flakes
Finely grated zest and juice of 1 lemon
1 teaspoon chopped fresh parsley

Preheat oven to 425
Line a large baking sheet with foil
In a large bowl, add Brussels sprouts, evoo, 3/4 teaspoons salt and 1/4 teaspoons black pepper
Toss to coat
Spread sprouts, cut side, down, in one layer on baking sheet and roast until tender (about 20-25 minutes)


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

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

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 minutes




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