Roasted Brussels Sprouts With Garlic, Parmesan, Buttered Breadcrumb Topping

Monday, November 28, 2011

There was no love lost between me and the vast majority of vegetables when I was growing up. But even as a child, I adored Brussels sprouts. And my passion for these cruciferous cuties continues unabated in my adult life (wait, when did I become an adult?!)

Brussels sprouts by Eve Fox, Garden of Eating blog, copyright 2011

They're good so many ways - pan seared, roasted, etc., But after my friend, Marc introduced me to the idea of slicing them in shoestrings and roasting them with garlic, whole grain mustard, white wine, and Pecorino cheese a few years ago (see photo below), I pretty much stopped making them any other way.

Shoestring-style brussels sprouts by Eve Fox, Garden of Eating blog

I was stuck in a Brussels sprouts rut and very happy about it. It was not until I was asked to bring Brussels sprouts to the lovely Thanksgiving gathering of family and friends we attended this year that I felt it was time to try something new. So I pulled one of my very favorite cookbooks, Andrea Chesman's excellent, Recipes From The Root Cellar off the shelf and started thumbing through it for ideas. She's got so many delicious-sounding Brussels sprouts recipes that I had a hard time choosing just one.

After much agonizing, I settled on this recipe because I liked the idea of using breadcrumbs, garlic and Parmesan (how can you really go wrong with these ingredients, right?)


Roasted Brussels Sprouts With Crisped Parmesan Garlic & Buttered Breadcrumb Topping by Eve Fox, Garden of Eating blog, copyright 2011

The prep is fairly simple (the most time-consuming part for me was trimming the sprouts since the ones I had to work with were not in the best shape and needed a lot of peeling). And the results are simply divine...


Brussels sprouts peeled, trimmed and halved by Eve Fox, Garden of Eating blog, copyright 2011

Just toss with olive oil, salt and pepper and roast for 15 minutes.

Brussels sprouts about to go into the oven by Eve Fox, Garden of Eating blog, copyright 2011

Then remove from the delightfully browned, caramelized petit choux from the oven.

Sprouts done roasting by Eve Fox, Garden of Eating blog, copyright 2011

Top with the breadcrumb mixture and bake for another few minutes to crisp the topping.

Roasted Brussels Sprouts With Crisped Parmesan Garlic & Buttered Breadcrumb Topping by Eve Fox, Garden of Eating blog, copyright 2011

And then try not to devour the entire panful in one sitting.

Roasted Brussels Sprouts With Garlic Parmesan Buttered Breadcrumb Topping
Serves 4

Ingredients

* 1-1 1/2 lbs Brussels sprouts, trimmed and halved or quartered if large
* 2 Tbsp extra-virgin olive oil
* 4 Tbsp (1/2 stick) organic butter
* 2 large garlic cloves, minced
* 1 cup fresh breadcrumbs (make your own or buy some good organic ones - Trader Joe's has a nice, affordable organic option)
* 1/2 cup grated Parmesan cheese
* Sea salt and freshly ground black pepper to taste

Directions

1. Preheat the oven to 425 F. Lightly oil a heavy baking sheet (preferred) or large shallow roasting pan.

2. Mound the Brussels sprouts on the sheet pan, drizzle the olive oil over them and toss gently to coat. Arrange the sprouts in a single uncrowded layer.

3. Roast for about 15 minutes, shaking the pan occasionally to ensure even cooking, until the sprouts are tender and lightly browned.

4. Meanwhile, melt the butter in a small saucepan and toss the garlic in for just 2-3 minutes. Then combine the butter-garlic mixture with the breadcrumbs and cheese in a small bowl and season with salt and pepper.

5. Remove the sprouts from the oven, sprinkle the breadcrumbs mixture over them evenly and return them to the oven. Roast for another 6-8 minutes, until the breadcrumbs are toasted and golden. Serve hot.

You might also like:
Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook or follow me on Twitter.

7 comments:

The Food Hunter said...

What a great way to eat brussels sprouts.

Eve Fox said...

thx! I think this could be a great way to eat almost anything :)

airn323 said...

This is a great recipe! I was having a conversation with family and friends during thanksgiving about brussels sprouts; my sister had a traumatic experience with them as a kid, my girlfriend loves them, and only love them when they are slathered with goodness, like garlic and cheese. Thanks for sharing! :)

Anonymous said...

This looks deeeelish! I have sprouts in the fridge right now, I think I figured out what to eat tonight : )

Kristy Lynn said...

oooh! I would never have thought to put breadcrumbs with brussels! But of course! That must add a beautiful crunch. Clever woman!

Anonymous said...

So excited to make these tomorrow!

Anonymous said...

Made this recipe tonight and it turned out great!! Thank you for this yummy idea on how to enjoy brussel sprouts!

Monday, November 28, 2011

Roasted Brussels Sprouts With Garlic, Parmesan, Buttered Breadcrumb Topping

There was no love lost between me and the vast majority of vegetables when I was growing up. But even as a child, I adored Brussels sprouts. And my passion for these cruciferous cuties continues unabated in my adult life (wait, when did I become an adult?!)

Brussels sprouts by Eve Fox, Garden of Eating blog, copyright 2011

They're good so many ways - pan seared, roasted, etc., But after my friend, Marc introduced me to the idea of slicing them in shoestrings and roasting them with garlic, whole grain mustard, white wine, and Pecorino cheese a few years ago (see photo below), I pretty much stopped making them any other way.

Shoestring-style brussels sprouts by Eve Fox, Garden of Eating blog

I was stuck in a Brussels sprouts rut and very happy about it. It was not until I was asked to bring Brussels sprouts to the lovely Thanksgiving gathering of family and friends we attended this year that I felt it was time to try something new. So I pulled one of my very favorite cookbooks, Andrea Chesman's excellent, Recipes From The Root Cellar off the shelf and started thumbing through it for ideas. She's got so many delicious-sounding Brussels sprouts recipes that I had a hard time choosing just one.

After much agonizing, I settled on this recipe because I liked the idea of using breadcrumbs, garlic and Parmesan (how can you really go wrong with these ingredients, right?)


Roasted Brussels Sprouts With Crisped Parmesan Garlic & Buttered Breadcrumb Topping by Eve Fox, Garden of Eating blog, copyright 2011

The prep is fairly simple (the most time-consuming part for me was trimming the sprouts since the ones I had to work with were not in the best shape and needed a lot of peeling). And the results are simply divine...


Brussels sprouts peeled, trimmed and halved by Eve Fox, Garden of Eating blog, copyright 2011

Just toss with olive oil, salt and pepper and roast for 15 minutes.

Brussels sprouts about to go into the oven by Eve Fox, Garden of Eating blog, copyright 2011

Then remove from the delightfully browned, caramelized petit choux from the oven.

Sprouts done roasting by Eve Fox, Garden of Eating blog, copyright 2011

Top with the breadcrumb mixture and bake for another few minutes to crisp the topping.

Roasted Brussels Sprouts With Crisped Parmesan Garlic & Buttered Breadcrumb Topping by Eve Fox, Garden of Eating blog, copyright 2011

And then try not to devour the entire panful in one sitting.

Roasted Brussels Sprouts With Garlic Parmesan Buttered Breadcrumb Topping
Serves 4

Ingredients

* 1-1 1/2 lbs Brussels sprouts, trimmed and halved or quartered if large
* 2 Tbsp extra-virgin olive oil
* 4 Tbsp (1/2 stick) organic butter
* 2 large garlic cloves, minced
* 1 cup fresh breadcrumbs (make your own or buy some good organic ones - Trader Joe's has a nice, affordable organic option)
* 1/2 cup grated Parmesan cheese
* Sea salt and freshly ground black pepper to taste

Directions

1. Preheat the oven to 425 F. Lightly oil a heavy baking sheet (preferred) or large shallow roasting pan.

2. Mound the Brussels sprouts on the sheet pan, drizzle the olive oil over them and toss gently to coat. Arrange the sprouts in a single uncrowded layer.

3. Roast for about 15 minutes, shaking the pan occasionally to ensure even cooking, until the sprouts are tender and lightly browned.

4. Meanwhile, melt the butter in a small saucepan and toss the garlic in for just 2-3 minutes. Then combine the butter-garlic mixture with the breadcrumbs and cheese in a small bowl and season with salt and pepper.

5. Remove the sprouts from the oven, sprinkle the breadcrumbs mixture over them evenly and return them to the oven. Roast for another 6-8 minutes, until the breadcrumbs are toasted and golden. Serve hot.

You might also like:
Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook or follow me on Twitter.

7 comments:

The Food Hunter said...

What a great way to eat brussels sprouts.

Eve Fox said...

thx! I think this could be a great way to eat almost anything :)

airn323 said...

This is a great recipe! I was having a conversation with family and friends during thanksgiving about brussels sprouts; my sister had a traumatic experience with them as a kid, my girlfriend loves them, and only love them when they are slathered with goodness, like garlic and cheese. Thanks for sharing! :)

Anonymous said...

This looks deeeelish! I have sprouts in the fridge right now, I think I figured out what to eat tonight : )

Kristy Lynn said...

oooh! I would never have thought to put breadcrumbs with brussels! But of course! That must add a beautiful crunch. Clever woman!

Anonymous said...

So excited to make these tomorrow!

Anonymous said...

Made this recipe tonight and it turned out great!! Thank you for this yummy idea on how to enjoy brussel sprouts!