Brussels Sprouts with Toasted Bread Crumbs ~
Perfect for holiday dinners!
A few simple ingredients and about 20 minutes are all you need to make this easy and delicious side dish!
This has become one of my favorite wintertime side dishes.
Even though they are available year-round, I tend to forget about Brussels sprouts until around Thanksgiving. That’s the only time I ever see them displayed on their giant stalks in the grocery stores.
This dish is very easy to put together with only a few simple ingredients.
Ingredients:
- Brussels sprouts
- sea salt
- vegan butter
- seasoned Panko bread crumbs
- ground black pepper
- garlic powder
How to make Brussels Sprouts with Toasted Bread Crumbs:
Trim the sprouts. Prepare Brussels sprouts by removing loose or discolored leaves and trimming the ends.
Boil and drain. Into a medium-size pot, add the Brussels sprouts and cover with about 1-inch of water. Add sea salt and bring to a boil. Cover and continue cooking for 6 minutes, or until tender. Drain well.
Set oven to Broil.
Get sprouts ready for the oven. Into a prepared 8×8-inch casserole dish, add the Brussels sprouts and 2 tablespoons melted butter. Toss to coat then arrange sprouts in an even layer.
Make the topping. Into a small bowl, add seasoned bread crumbs, garlic powder, black pepper, and remaining 2 tablespoons melted butter. Stir to combine.
Sprinkle topping over the Brussels sprouts.
Broil to finish. Set under the broiler for about 4 minutes, or until lightly browned.
Serve hot.
Cheers!
A few minutes in boiling water really brings out the vibrant green color of the sprouts!
Ready for the oven!
Can Brussels sprouts be made ahead of time?
This dish is best served fresh out of the oven.
Do you have to boil Brussels sprouts before roasting?
Technically, you don’t have to but blanching them first serves three purposes:
- It spends up the overall cooking time. Unblanched Brussels sprouts can take much longer to roast.
- Twice-cooking the Brussels sprouts helps to keep them uniformly cooked throughout. No one wants to bite into a sprout that’s crunchy on the outside but raw on the inside.
- The salt in the water helps to counteract the natural bitterness of raw sprouts.
What to serve with Brussels Sprouts:
Vegan Sausage and Sauerkraut Stuffed Potatoes
Brussels Sprouts with Toasted Bread Crumbs
Ingredients
- 1 pound Brussels sprouts
- 1/2 teaspoon sea salt
- 4 tablespoons vegan butter divided
- 3 tablespoons seasoned Panko bread crumbs
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon garlic powder
Instructions
- Prepare Brussels sprouts by removing loose or discolored leaves and trimming the ends.
- Into a medium-size pot, add the Brussels sprouts and cover with about 1-inch of water. Add sea salt and bring to a boil.
- Cover and continue cooking for 6 minutes, or until tender. Drain well.
- Set oven to Broil.
- Into a prepared 8x8-inch casserole dish, add the Brussels sprouts and 2 tablespoons melted butter. Toss to coat then arrange sprouts in an even layer.
For the topping:
- Into a small bowl, add seasoned bread crumbs, garlic powder, black pepper, and remaining 2 tablespoons melted butter. Stir to combine.
- Sprinkle topping over the Brussels sprouts.
Toast the bread crumbs:
- Set under the broiler for about 4 minutes, or until lightly browned.
- Serve hot.
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