The Brussels sprouts can be prepared through step 2 up to a day ahead. To store them, once they've been well drained, line a storage container with paper towels, place the sprouts in the container and refrigerate. They can then be cooked through while the turkey rests.
Recipe courtesy of The Fabulous Beekman Boys
Print
Parmesan Crumb Coated Brussels Sprouts
Total:
40 min
Active:
15 min
Yield:
8 servings
Level:
Easy
Total:
40 min
Active:
15 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 1 1/2 pounds Brussels sprouts, trimmed, halved through the stem end
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1/2 teaspoon coarse salt
  • 1 cup grated Parmesan cheese
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, cut into bits

Directions

Preheat the oven to 400 degrees F.

Cook the Brussels sprouts in a large pot of boiling salted water until softened but not falling apart, about 5 minutes. (Timing will vary depending upon the size of the Brussels sprouts.) Drain well. 

Place the oil and garlic in a 9- by 13-inch baking pan and roast until fragrant, about 5 minutes. Add the Brussels sprouts and salt and toss to coat. Toss together the Parmesan, and breadcrumbs in a small bowl and scatter the mixture over the Brussels sprouts. Dot with the butter. 

Bake until the crumbs are golden brown and the Brussels sprouts are tender and piping hot, about 15 minutes.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Roasted Brussels Sprouts with Lemon, Pancetta and Parmesan

Recipe courtesy of Kelsey Nixon

Balsamic and Parmesan Roasted Brussels Sprouts

Recipe courtesy of Justine Simmons

Brussels Sprouts with Chestnuts, Pancetta and Parsley

Recipe courtesy of Nigella Lawson

Caramelized Brussels Sprouts with Sherry-Dijon Vinaigrette

Recipe courtesy of Bryan Voltaggio|Michael Voltaggio

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Recipe courtesy of Giada De Laurentiis

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

Recipe courtesy of Giada De Laurentiis

Slow Cooked Brussels Sprouts

Recipe courtesy of Dave Lieberman

Roasted Brussels Sprouts with a Bacon, Mustard and Walnut Vinaigrette

Recipe courtesy of Michael Symon

On TV

So Much Pretty Food Here