I was afraid of brussels sprouts for the longest time. I would pass by them at the grocery store, convinced they would be terrible. I didn’t taste them until I was a full-fledged adult. One day, in a moment of insanity(and courage), before I knew what I was doing, I had checked out with a pound of brussels sprouts tucked away with the rest of my produce. I had no idea what I was doing but it couldn’t be that hard, right? They’re like cute little cabbages! I scoured the internet for recipes for days and then I was brave enough to cook them. The first time, I just roasted them in the oven and they were delicious! Then, I started building in layers of flavor. Last Thanksgiving, I made parmesan panko brussels sprouts and there were a lot of brussels sprouts first timers at the table who tried them. And they were a hit!Now that they’re in season, brussels sprouts have been making an appearance in my Community Sustained Agriculture (CSA) box. Side note: At the beginning of the summer, we purchased a share in a local, organic farm that limits pesticide use. Every week, we get a box full of vegetables from whatever is harvested but it’s always a surprise because they don’t tell you in advance, and it depends largely on the weather. Some people see it as a negative but for me that’s a positive. I love the challenge it presents. This is our second year with them and I plan on renewing next year. They were in my box this week and I thought this dish would be perfect!I set to work, taking them off their stalks (if you buy brussels sprouts at a grocery store, they usually come already trimmed off the stalks). You have to trim them a little bit more and remove the hard base so you don’t bite into remnants of stalk. Not pleasant. Brussels sprouts have a very earthy taste and they benefit greatly from being roasted. Roasting draws out some of the nuttiness and softens the sprouts. Tossing them with parmesan cheese highlights that nutty flavor even more and the panko breadcrumbs, toasted golden brown, give the dish another layer of texture and crunch.This is a no-frills, fairly healthy recipe. It also comes together very quickly. The Mr. doesn’t normally like brussels sprouts but he says that these are ones he can actually eat. I’ll take that as a compliment, coming from someone who despises them as much as he does. I know they’ll make an appearance at my Thanksgiving table again this year, as a healthy alternative to the rich, calorie-laden sides.Print
- 1 lb brussels sprouts, washed, trimmed, and halved
- 1/4 cup grated parmesan cheese
- 1/2 cup panko breadcrumbs
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/2 tsp pepper
- Preheat oven to 375 degrees.
- On a lined cookie sheet, toss the brussels sprouts with salt and pepper and olive olive. Coat well.
- Roast for 10 minutes.
- In a small bowl combine breadcrumbs and parmesan cheese. Set aside.
- Remove from oven and toss with breadcrumb mixture. Return to sheet to the oven and cook for 20 minutes, turning the brussels sprouts over halfway through cooking.
- Serve hot