Brussels sprouts are polarizing. I find that people either really love them. Or they really hate them – usually dating back to a point in time when they were forced upon them. But this brussels sprouts with bread crumbs recipe is typically adored by all.
Brussels sprouts are a member of the Brassica genius which contains phytonutrients – compounds that may help to lower inflammation and reduce the risk of developing cancer. In short, brussels sprouts are super good for you.
In my opinion brussels sprouts need to be roasted (or fried) to taste their best. Steamed, boiled and sautéed brussels sprouts need not apply. Brussels like to be a little crisp and these methods just don’t do the vegetable justice.
This brussels sprouts with bread crumbs recipe allows the little cabbage like babes to get their edges crispy before being tossed with a little carb action. It’s the best of both worlds. A vegetable side dish infused with shallots and sage. So it basically tastes like stuffing in a bowl.
How to make these brussels sprouts with bread crumbs.
First the brussels sprouts need to be cleaned up, trimmed and then halved lengthwise. Toss them in some olive oil, season them with salt and pepper and roast them on a sheet pan until crispy perfection. Meanwhile you can make your shallot and sage infused brussels sprouts.
This is both an oven and stove-top recipe, but if you needed to save room in your kitchen for other dishes, you could make the breadcrumb portion ahead of time. I used gluten-free bread, but you could make these brussels sprouts with bread crumbs with any bread of your choice. This seed bread option would be hearty and wonderful.
- 2 pounds brussels sprouts
- 3 tablespoon olive oil (divided)
- 1/2 teaspoons fine sea salt (divided)
- 1/2 teaspoon black pepper (divided)
- 2 shallots, minced
- 10 sage leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 tablespoon apple cider vinegar
- 2 pieces bread (see notes)
- Preheat the oven to 400 degrees.
- Wash, trim and halve the brussels sprouts lengthwise. Coat them with 1 tablepsoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper and spread them onto a sheet pan cut side down.
- Roast for 30 minutes, flipping halfway.
- Meanwhile toast the bread to medium brown and chop or tear into small pieces and set aside.
- In a small frying pan sauté the shallots in the remaining 2 tablespoons olive oil on low heat for 5 minutes while stirring occasionally.
- Then add in the sage and parsley and sauté for 1 minute more. Add the apple cider vinegar and stir the yummy bits from the bottom of the pan.
- Add the remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper and breadcrumbs to the pan and stir to combine well.
- When the brussels sprouts are done roasting toss them with the breadcrumbs and serve warm.
I used gluten-free bread, but you could use any bread of your choice. This seed bread option would be hearty and wonderful.