Ingredients

The following ingredients have 7 Servings
  • 2 pounds Brussels sprouts
  • 1/3 cup toasted breadcrumbs (instructions below)
  • 1/4 cup finely grated Parmesan
  • 1.5 tablespoons lemon zest
  • 1 tablespoon finely ground black pepper
  • 1/2 teaspoon sea salt
  • 1 tablespoon olive oil

Instruction

  • Preheat oven to 400 degrees.
  • To make breadcrumbs: Use the remains of an old baguette. Chop or break into pieces with a sharp knife. Process in the food processor until you have the texture of breadcrumb you desire. To toast them you can either use a toaster oven at 300 degrees until golden brown (this should only take a few minutes), or brown them in a pan. If using a pan, stir frequently so that they don’t burn.
  • Rinse Brussels sprouts. Remove stems and slice each Brussels sprout in half lengthwise.
  • Toss the Brussels sprouts in the olive oil. Arrange them so that the cut side faces down on a large baking sheet. Roast them until nicely browned at the edges and tender in the center, about 30-35 minutes. (This will vary depending on the size of the sprout and how brown you would like them.)
  • While the brussels sprouts are browning, mix together the breadcrumbs, parmesan, salt and pepper with a fork. Add the lemon zest last – it may clump a little, so break it up with the fork if necessary.
  • When the brussels sprouts are ready – tender, with a darker shade of green and nicely caramelized edges – transfer them to a glass bowl. Slowly sift the breadcrumb mixture in with the sprouts - it is possible that you may not use the entire mixture.
  • Serve hot, and enjoy!