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
Parmesan Crumb Coated Brussels Sprouts
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
8 servings
Level:
Easy
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
8 servings
Level:
Easy
Total:
40 min
Prep:
15 min
Cook:
25 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.

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