Ya’ll, brussels sprouts are my jam. AS THEY DESERVEDLY SHOULD BE. *these crispy parmesan-bread crumb brussels sprouts to be exact* but we’ll get to that… And even though they’re available year round, I love when they’re in season and grocery stores carry the huge, fresh stalks of them!
I get irrationally excited about the stalks — kind of like when I first see pumpkins and chrysanthemums for sale. I just want to buy them in inappropriate quantities and break out the sweaters/scarves/snow shovels even though it’s September, which is basically August weather, but I digress. You know, some husbands bring their wives flowers, but the sous chef literally will bring me stalks of brussels sprouts, because he knows just how much I’m obsessed with them [#husbandpoints].
And I will be the first to admit, there are SO many delicious ways to prepare brussels sprouts — but I have to tell you, the crunch on these puppies pretty much puts this recipe at the top of the list. The texture is everything: crunchy, salty, delicious little nuggets… It doesn’t get better.
One thing about brussels sprouts — for me, at least — is that I love when they’re thinly sliced [as opposed to halved, or even prepared whole] mostly because they’re crunchier, and you get all that flavor on more surface area [I know, I’m a total geek…] but it ends of taking so much time to slice them! And as much as I appreciate my b-sprout time [my mom gave them this nickname, and it’s pretty much just always stuck], I’d rather spend it, you know, sipping wine or… sipping wine. SO, that brings me to this little trick: Slice these babies on a mandolin, and VOILA, it takes no time flat. Okay, maybe a little bit — but MUCH less. You get it.
Also, side note: you should 100% make these for Thanksgiving, because brussels sprouts basically are Thanksgiving, and it only makes sense. Just don’t think about it. You’re welcome!
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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- 1 1/2 lbs. brussels sprouts stems and ragged outer leaves removed, sliced 1/4 inch thick
- 2 tablespoons olive oil
- 2 teaspoons fresh thyme chopped
- 1 teaspoon garlic salt
- 3/4 teaspoon pepper
- 1/2 cup Parmesan cheese
- 1/2 cup panko bread crumbs
Ingredients
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- Preheat the oven to 425 degrees. Spread the brussels sprouts evenly atop a baking stone (or baking sheet).
- Drizzle olive oil over the brussels sprouts. Sprinkle with fresh thyme, garlic salt, and pepper. Evenly spread the cheese over top the brussels sprouts, followed by the panko bread crumbs.
- Roast for 20-25 minutes, until the brussels sprouts are tender, and the breadcrumbs are golden brown. Serve hot, and enjoy!
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