Brussels Sprouts With Toasted Breadcrumbs, Parmesan And Lemon

1. 1

   Preheat oven to 400 degrees.

2. 2

   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.

3. 3

   Rinse Brussels sprouts. Remove stems and slice each Brussels sprout in half lengthwise.

4. 4

   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.)

5. 5

   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.

6. 6

   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.

7. 7

   Serve hot, and enjoy!

* Per serving · 4 servings · Values may vary.