Crispy Brussels Sprouts Au Gratin
Maybe the best new recipe I’ve written for this holiday season. So easy and really, really delicious. A fun twist on Brussels and this is a version even my kid’s love!
Ingredients
- 1 pound Brussels sprouts, shaved
- 1/3 cup olive oil
- 1 1/2 Tbsp maple syrup
- 6 cloves garlic, minced
- 1 tsp onion powder
- 1/2 tsp red pepper flakes
- 1 tsp kosher salt
- 1/2 tsp black pepper
Topping:
- 2/3 cup panko breadcrumbs
- 2 Tbsp unsalted butter
- 3/4 cup grated Parmesan cheese, divided
- Zest of 1 lemon
Instructions
- Preheat oven to 375 degrees.
- Combine olive oil through black pepper in a medium bowl. Whisk well. Add shaved Brussels and toss to coat.
- Spray a baking sheet with nonstick spray. Pour coated Brussels out on baking sheet, ensuring they are in a thin layer to evenly roast. Bake for 30 minutes, mixing halfway through.
- While Brussels are cooking, prepare breadcrumbs. Melt butter in a medium saucepan over medium heat. Add breadcrumbs and mix well. Toast until lightly golden brown. Mix often so they don’t burn. Remove from heat and set aside.
- When Brussels are done roasting, remove from oven. Sprinkle 1/2 cup grated Parmesan over top of Brussels. Turn off oven. Return Brussels to oven and leave in warm oven to bake additional 7-8 minutes so cheese melts.
- Remove from oven. Top with remaining grated Parmesan, toasted breadcrumbs and lemon zest. Serve warm.
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