Panko, Lemon & Parmesan Brussel Sprouts

Happy Tuesday, everyone! I’m super excited to start a day after being sick with a cold for a few days. I can’t remember the last time I just sat around and did absolutely nothing, but I was able to this weekend and I almost feel like I didn’t know what to do with myself! Shout out to my husband for forcing me to rest and keeping the kids occupied. I’m hoping our house can stay germ free the rest of this “spring”.

IMG_9631-2

Our family is always in search of veggies to put on the side of main dishes. We tend to roast a lot of our veggies just because I think it’s a great way to slowly bring out the flavor and seasoning. Plus, the crunch and char the veggies get from cooking in the oven is out of this world.

IMG_9614-2

IMG_9611-2

These panko, lemon and parmesan brussel sprouts is my attempt to kick our normal brussel sprouts up a notch. The panko obviously adds an important crunch and the lemon adds a fresh and tangy bite. I’m most excited about the lemon because it just screams warm weather to me and I’ve been obsessed with adding zest and juice to our meals lately.

IMG_9627-2

If you end up making this dish, don’t forget to tag #marinamakeseats.

Panko, Lemon & Parmesan Brussel Sprouts

Serves 3-4 as a side

Ingredients

  • 12 ounces of brussel sprouts, slice a quarter of an inch thick
  • 3/4 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 1/4 teaspoon of red pepper flakes (or more if you like spice)
  • 1/4 cup of olive oil
  • Juice and zest of one large lemon
  • 2/3 cup of parmigiano reggiano
  • 1/3 cup of panko bread crumbs

Directions

Preheat your oven to 400 degrees.

In a large bowl, combine the sliced brussel sprouts, salt, pepper, olive oil, lemon juice and lemon zest. In a medium bowl combine the parmigiano reggiano and bread crumbs.

Line a large baking pan or sheet with parchment paper (or use a nonstick sheet/pan) and place the seasoned brussel sprouts on the sheet/pan, spreading them out. Sprinkle the panko/parmigiano reggiano mixture on top and place the sheet/pan in the oven for 10-15 minutes, or until the brussel sprouts are slightly charred and the breadcrumbs are golden brown.

Depending on how your oven cooks, you may want to turn your broiler on for a minute or two (keep your eyes on it!) to brown the panko bread crumbs.

Serve the brussel sprouts immediately and enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s