Brussels Sprouts With Bread Crumbs Recipes

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BREADED BRUSSELS SPROUTS



Breaded Brussels Sprouts image

This is an excellent recipe for Xmas dinner and is very simple to prepare. This recipe is from my cookbook, From Uncle Bill's Kitchen.

Provided by William Anatooskin

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 37m

Yield 8

Number Of Ingredients 8

1 ½ pounds Brussels sprouts
1 teaspoon salt
4 tablespoons butter, melted
4 tablespoons grated Parmesan cheese
4 tablespoons dried bread crumbs
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon seasoning salt

Steps:

  • Wash and trim Brussels sprouts. Cut an "X" about 1/8 inch deep in the stem of the sprouts (this helps cook the sprouts more evenly and quickly).
  • In a medium-size pot, cover Brussels sprouts with water; add 1 teaspoon salt and bring to boil. Cover and simmer for 6 minutes or until tender; drain. Be careful not to overcook sprouts.
  • Place sprouts in a small casserole dish. Sprinkle 2 tablespoons of melted butter over the sprouts and mix well to coat.
  • Combine Parmesan cheese, dried bread crumbs, garlic powder, black pepper, seasoning salt, and remaining butter and mix well; sprinkle mixture over sprouts.
  • Heat sprouts under broiler (about 4 inches away from heat) for about 5 minutes or until crumb mixture is lightly browned. Serve hot.

Nutrition Facts : Calories 112 calories, Carbohydrate 10.3 g, Cholesterol 17.5 mg, Fat 6.9 g, Fiber 3.4 g, Protein 4.4 g, SaturatedFat 4.2 g, Sodium 444.2 mg, Sugar 2.1 g

CRUMB-TOPPED BRUSSELS SPROUTS



Crumb-Topped Brussels Sprouts image

Crumb-Topped Brussels Sprouts makes a flavorful side dish sure to dress up any meal. I made this recipe on Christmas Day to go with our turkey dinner. We all agreed that these were the best Brussels sprouts we'd ever had.-Ruth Peterson, Jenison, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4-6 servings.

Number Of Ingredients 4

1-1/2 pounds fresh or frozen brussels sprouts
3 tablespoons butter, melted, divided
1/4 cup Italian-seasoned dry bread crumbs
2 tablespoons grated Parmesan cheese

Steps:

  • Trim the brussels sprouts and cut an X in the core of each. Place 1/2 inch water in a large saucepan; add the sprouts. Bring to a boil. Reduce heat, cover and simmer for 8-10 minutes or until crisp-tender; drain. , Place in an ungreased shallow 1-1/2-qt. baking dish. Drizzle with 2 tablespoons butter. Combine bread crumbs, cheese and remaining butter; sprinkle over brussels sprouts. , Cover and bake at 325° for 10 minutes. Uncover and bake 10 minutes longer.

Nutrition Facts : Calories 125 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 189mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.

ROASTED BRUSSELS SPROUTS WITH LEMON, PARMESAN AND BREADCRUMBS



Roasted Brussels Sprouts with Lemon, Parmesan and Breadcrumbs image

Provided by Molly Yeh

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

Olive oil, for cooking
1 1/2 pounds Brussels sprouts, trimmed, halved and completely dry
Kosher salt and freshly ground black pepper
1 lemon, halved
Hot sauce, for seasoning
1 tablespoon grated Parmesan
2 tablespoons panko breadcrumbs, toasted
1 tablespoon roughly chopped fresh parsley

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat a large skillet coated with oil over medium-high heat. Fit a wire rack into a sheet pan.
  • Working in batches, sprinkle the Brussels sprouts with salt and pan-fry until browned and the outer leaves are crisp, about 5 minutes. Remove to the wire rack. Once all Brussels have been cooked, transfer the sheet pan to the oven until the Brussels sprouts are tender, about 10 minutes.
  • Transfer the Brussels sprouts to a serving dish. Top with some grinds of black pepper, a squeeze of lemon, a few shakes of hot sauce and the Parmesan, panko and parsley. Serve!

ROASTED BRUSSELS SPROUTS WITH BROWN BUTTER BREADCRUMBS



Roasted Brussels Sprouts with Brown Butter Breadcrumbs image

Roast Brussels sprouts until they're golden brown, and top them with toasted breadcrumbs with a touch of thyme and lemon.

Provided by Food Network Kitchen

Time 45m

Yield 6

Number Of Ingredients 10

2 pounds Brussels sprouts, trimmed and halved
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 garlic clove, finely chopped
1/4 cup panko breadcrumbs
1/2 teaspoon chopped fresh thyme, plus sprigs for garnish, optional
Pinch of crushed red pepper flakes
Finely grated zest of 1 lemon
1 teaspoon chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil. Toss the Brussels sprouts, oil and a generous pinch of salt and pepper on the baking sheet until coated. Spread the sprouts, cut-side down, in a single layer and roast until tender and browned, 20 to 25 minutes.
  • Meanwhile, heat the butter in a medium skillet over medium heat until it starts to brown. Add the garlic and cook until soft, about 30 seconds. Add the breadcrumbs, thyme, pepper flakes and a pinch of salt and cook, stirring occasionally, until the crumbs are golden brown, 2 to 3 minutes. Remove from the heat and stir in the lemon zest and parsley. Scatter over the Brussels sprouts. Garnish with thyme sprigs if using.

BASIC BREADED BRUSSELS SPROUTS



Basic Breaded Brussels Sprouts image

Most people don't like Brussels sprouts (or at least think they don't). I have a cure for this problem. This is a must-have at my Thanksgiving and my husband's new favorite vegetable dish.

Provided by olivia13

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 30m

Yield 4

Number Of Ingredients 3

20 Brussels sprouts, cleaned and trimmed
2 tablespoons butter, melted
1 cup Italian seasoned dry bread crumbs

Steps:

  • Place the Brussels sprouts into a large saucepan and fill with enough water to cover. Bring to a boil and cook until tender enough to easily pierce with a fork, 15 to 20 minutes. Drain and allow to dry for a few minutes.
  • Place the Brussels sprouts into a serving dish and toss with melted butter to coat. Stir in the breadcrumbs gently until evenly distributed.

Nutrition Facts : Calories 201.8 calories, Carbohydrate 28.5 g, Cholesterol 15.3 mg, Fat 7.5 g, Fiber 4.6 g, Protein 7.3 g, SaturatedFat 3.7 g, Sodium 494.6 mg, Sugar 3.1 g

ROASTED GARLIC PARMESAN BRUSSELS SPROUTS RECIPE BY TASTY



Roasted Garlic Parmesan Brussels Sprouts Recipe by Tasty image

Here's what you need: brussels sprouts, olive oil, salt, pepper, garlic powder, bread crumbs, grated parmesan cheese

Provided by Robin Broadfoot

Categories     Sides

Yield 4 servings

Number Of Ingredients 7

1 lb brussels sprouts, halved
4 tablespoons olive oil
½ teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
¼ cup bread crumbs
¼ cup grated parmesan cheese

Steps:

  • Remove the stem from each sprout and cut in half. Place the brussels sprouts in a large bowl.
  • Add the rest of the ingredients to the bowl and toss to cover.
  • Spread the sprouts onto a baking sheet.
  • Bake in a 400˚F (200˚C) oven for 20 minutes.
  • Flip the sprouts, then bake for an additional 20 minutes or until the sprouts are fork-tender and golden.
  • Enjoy!

Nutrition Facts : Calories 232 calories, Carbohydrate 17 grams, Fat 16 grams, Fiber 3 grams, Protein 6 grams, Sugar 2 grams

BRUSSELS SPROUTS WITH BREAD CRUMBS



Brussels Sprouts With Bread Crumbs image

The only way I will eat Brussels Sprouts! Be carefull not to cook too long, or bad lunch room memories may start to rear thier ugly heads. For this reason, I don't care for this recipe after it has been reheated, so plan to serve this immediately. It goes together quickly, so if you are serving with a roast, you can start this while the meat is resting. Dried fresh bread crumbs sounds like a contradiction, but if you use the pre-packaged stuff you will be disappointed. I just whiz a piece or two of whole wheat bread and give it a few minutes in a hot oven on a cookie sheet, or if the oven is occupied, dry toast them in a skillet. This recipe is adapted from one in Savuer Magazine. I got the bread crumb idea from Mark Bitman's "How to Cook Everything" - LOVE that book!

Provided by SassyStew

Categories     Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 5

4 slices bacon, sliced crosswise into 1/4-inch pieces
2 lbs Brussels sprouts, trimmed
1/3 cup dried fresh breadcrumb
2 tablespoons fresh lemon juice
fresh ground black pepper

Steps:

  • Chiffonade the sprouts by cutting crosswise into 1/4" ribbons. Rinse well and set aside.
  • Saute the bacon in a large frying pan until cooked, but not too crispy. Remove the bacon with a slotted spoon and drain on paper towels. Discard all but about a tablespoon of the drippings.
  • Saute the sprouts in the drippings over medium heat until just tender. They will turn a lovely shade of green. 3-6 minutes.
  • Add back the bacon. Sprinkle the bread crumbs, lemon juice and pepper (to taste) over the sprouts. Stir well to combine.
  • Serve immediately.

Nutrition Facts : Calories 111.5, Fat 5.9, SaturatedFat 1.9, Cholesterol 7.7, Sodium 151.2, Carbohydrate 11.7, Fiber 3.2, Sugar 2.3, Protein 4.8

BREADED BRUSSELS SPROUTS



Breaded Brussels Sprouts image

Brussels sprouts are quite often referred to as "Little Cabbages" and some persons did not like them until they tried them breaded. These Breaded Brussels Sprouts are an excellent vegetable dish to be served with your main course. The crumb coating gives them a very unique taste. Originally, I found a recipe that just had some dried bread crumbs sprinkled on them. With some experi

Provided by William Uncle Bill

Categories     Vegetable

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 9

1 1/2 lbs fresh Brussels sprouts
2 -3 cups cold water (, or enough water to cover sprouts)
1 teaspoon salt
6 tablespoons butter, melted (divided)
4 tablespoons grated parmesan cheese (, Parmigiano Reggiano preferred)
4 tablespoons fine dry breadcrumbs
1/4 teaspoon granulated garlic powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon seasoning salt

Steps:

  • Wash and trim Brussels sprouts.
  • Cut an"X" in the stem, about 3/8 inch deep (This will help cook the Brussels sprouts more evenly and quicker).
  • In a medium size saucepan, add Brussels sprouts and cover with cold water, add 1 teaspoon of salt and bring to boil.
  • Reduce heat, cover and simmer for 6 minutes or until just tender, (DO NOT OVERCOOK); drain.
  • Place sprouts in a six-cup oven proof casserole dish.
  • Sprinkle 3 tablespoons melted butter over the sprouts and mix well to coat.
  • Brussel sprouts should be in a single layer.
  • Meanwhile, combine Parmesan cheese, dried bread crumbs, granulated garlic powder, black pepper, seasoning salt and remaining 3 tablespoons butter and mix well.
  • Sprinkle mixture over the Brussels sprouts.
  • Place casserole dish about 3 inches below broiler in oven and broil on HIGH for about 5 minutes or until the crumb mixture is lightly browned.
  • Serve hot.

BRUSSELS SPROUTS WITH GARLIC BREAD CRUMBS



Brussels Sprouts with Garlic Bread Crumbs image

Categories     Bread     Garlic     Bake     Dinner     Kosher     Boil

Yield serves 4 to 6 as a side dish

Number Of Ingredients 7

1 1/3 cups cubed artisanal white bread
4 garlic cloves, minced
2 tablespoons extra-virgin olive oil
1 medium yellow onion, thinly sliced
1/4 teaspoon kosher salt
Freshly ground black pepper to taste
1 1/2 pounds Brussels sprouts, stems and loose leaves trimmed, halved lengthwise

Steps:

  • Preheat the oven to 325˚F.
  • Lay the bread on a baking sheet and bake for 15 to 20 minutes, or until the cubes are toasted and golden. Using a food processor, pulse the bread and about one-third of the garlic until you have small pieces about the size of a lemon seed. Set aside.
  • In a medium skillet over medium-high heat, heat the olive oil. Cook the onion, stirring frequently, for 3 to 4 minutes, or until it begins to brown. Reduce the heat to medium, add the salt and pepper, and cook for 5 minutes, or until the onions are golden and are beginning to caramelize. Set aside.
  • Bring a large pot of salted water to a boil over high heat. Add the Brussels sprouts and the remaining garlic to the pot. Cook for 6 minutes, or until the Brussels sprouts are tender when pierced with a fork.
  • Drain the Brussels sprouts and place them in large bowl. Add the onions and toss. To serve, place the vegetables in a serving dish and sprinkle with the garlic bread crumbs. Serve warm or at room temperature.
  • Make Ahead
  • The Brussels sprouts will keep for up to 5 days in the refrigerator. Reheat them, covered, in a 350°F. oven for 20 to 30 minutes.

BRUSSELS SPROUTS WITH SHERRY VINAIGRETTE AND PROSCIUTTO BREAD CRUMBS



Brussels Sprouts with Sherry Vinaigrette and Prosciutto Bread Crumbs image

Categories     Bread     Side     Marinate     Sherry     Kosher     Prosciutto

Yield serves 4 to 6

Number Of Ingredients 19

for the prosciutto bread crumbs
1/4 pound prosciutto, ground or finely chopped
2 tablespoons extra-virgin olive oil
1 cup finely ground bread crumbs (from about 5 ounces of crustless bread)
1/2 cup finely chopped fresh chervil leaves
1/2 cup finely minced fresh chives
1/3 cup finely chopped fresh tarragon leaves
for the sherry vinaigrette
1/2 cup Spanish sherry vinegar
1/4 cup finely chopped shallots
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
for the brussels sprouts
2 pounds Brussels sprouts, stem ends trimmed, outer leaves removed, and sprouts halved
1 cup plus 2 tablespoons extra-virgin olive oil, plus more as needed
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
Half of a lemon

Steps:

  • To make the bread crumbs, adjust the oven rack to the middle position and preheat the oven to 350°F. Line a plate with paper towels.
  • Combine the prosciutto and olive oil in a large sauté pan over medium-high heat and cook, stirring frequently, until the prosciutto is brown and crisp, about 5 minutes. Turn off the heat and transfer the prosciutto to the paper towels to drain. Add the bread crumbs to the pan you cooked the prosciutto in and toss to coat the bread crumbs with the oil in the pan. Scatter the bread crumbs on a baking sheet and place them in the oven to toast for 12 to 15 minutes, until they are light golden brown, stirring them once or twice during cooking time so they brown evenly. Remove the bread crumbs from the oven but leave the oven on. Add the prosciutto, chervil, chives, and tarragon to the baking sheet with the bread crumbs and stir to combine. Return the bread crumbs to the oven for 10 minutes, stirring them once or twice during that time so they cook evenly, until they are golden brown and crisp. Set them aside to cool to room temperature. Use the bread crumbs, or transfer them to an airtight container, and store them at room temperature for up to two days. Bring the bread crumbs to room temperature before using them.
  • To make the vinaigrette, combine the vinegar, shallots, salt, and pepper in a small bowl, and set aside for about 5 minutes to allow the shallots to marinate in the vinegar. Add the oil in a slow, steady stream, whisking constantly to combine. Taste for seasoning and add more salt or vinegar, if desired. Use the vinaigrette or transfer it to an airtight container and refrigerate it for up to three days. Bring the vinaigrette to room temperature, whisk to recombine the ingredients, and taste again for seasoning before using.
  • To cook the Brussels sprouts, put them in a large bowl, drizzle them with 1/2 cup of the olive oil, season with the salt and pepper, and toss to coat with the seasonings.
  • Heat 1/2 cup of the remaining olive oil in a large sauté pan over medium heat until the oil is almost smoking and slides easily in the pan, 3 to 4 minutes. Working in two or more batches, place the Brussels sprouts cut side down in a single layer in the oil and sauté them for 2 to 3 minutes on each side, until they are golden brown on both sides and tender but not mushy, using tongs to turn the sprouts as they brown. Remove the sprouts to a plate or baking sheet as they are done. When you've removed the first batch of sprouts, add the remaining 2 tablespoons of oil to the pan and cook another batch. Repeat until all of the Brussels sprouts are cooked, adding more oil as necessary. You can prepare the Brussels sprouts to this point up to several hours in advance. Transfer them to an airtight container and keep them at room temperature until you are ready to serve them.
  • When you are ready to serve the Brussels sprouts, drizzle them with the vinaigrette, squeeze a few drops of lemon juice over them, and toss to coat the sprouts with the seasonings. Taste for seasoning and add more salt, if desired. Transfer the Brussels sprouts to a serving platter or dish, sprinkling each layer of sprouts lightly with the bread crumbs. Sprinkle 1/4 cup of bread crumbs over the top and serve, serving the remaining bread crumbs on the side or reserving them for another use. Serve warm or at room temperature.

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From crumbsandcaramel.com


BRUSSEL SPROUTS BREAD CRUMBS BACON RECIPE - EASY RECIPES
Place bacon and Brussels sprouts in the prepared baking dish. Pour cream evenly over the Brussels sprouts, then sprinkle breadcrumbs and Parmesan cheese on top. Place pieces of butter over the bread crumbs. Bake in oven until golden brown and heated through, 20 to 25 minutes. Broil for the last 2-3 minutes. Nutrition
From recipegoulash.cc


BRUSSELS SPROUTS WITH LEMON, GARLIC & TOASTED BREAD CRUMBS
2014-10-28 10 mins. Total time. 20 mins. You can omit the vegan butter from this recipe to make it extra healthy. You can also oven roast the brussels sprouts by heating an oven to 400 degrees F. Toss the sprouts with a little oil, the garlic, salt and pepper. Roast until tender about 15 minutes. Toss in a bowl with lemon juice and toasted bread crumbs.
From ordinaryvegan.net


ROASTED BRUSSELS SPROUTS WITH DIJON, WALNUTS & CRISP CRUMBS
Preparation. Position racks in the top and bottom thirds of the oven and heat the oven to 400°F. Line two rimmed baking sheets with parchment. In a large bowl, whisk 1/4 cup of the olive oil with the mustard, Worcestershire sauce, caraway seeds, 1/2 …
From finecooking.com


SAUTéED BRUSSELS SPROUTS WITH SAGE BREAD CRUMBS | PC.CA
Wipe out skillet. Step 2 Heat 1 tbsp oil in same skillet over medium heat. Add frozen Brussels sprouts, salt and pepper; cook, stirring often, until beginning to soften, 6 to 8 minutes. Step 3 Add remaining 1 tbsp oil, shallots, garlic and pancetta; cook, stirring often, until shallots and Brussels sprouts are softened and pancetta is crispy ...
From presidentschoice.ca


BRUSSELS SPROUTS SKILLET WITH CRISPY PANCETTA-GARLIC BREAD CRUMBS ...
This classic slow cooker creamed corn recipe tastes deliciously rich and creamy, and it's super-easy to make in the Crock-Pot (or on the stovetop). See notes above for possible ingredient add-ins. See notes above for possible ingredient add-ins.
From pinterest.com


BRUSSELS SPROUTS WITH BRIOCHE BREAD CRUMBS - DELISH
2013-02-01 Return pan to stove and add bread crumbs. Cook over medium heat, stirring, until toasted, about 3 minutes. Add 1/4 teaspoon pepper and transfer to a plate. Wipe out skillet and add butter. When ...
From delish.com


BRUSSELS SPROUTS & APPLE SALAD WITH CHEDDAR & RYE BREAD CRUMBS …
2020-12-11 Then there’s some quick knife work cubing apples and cheddar, and some graceful dressing-whisking, and you have lunch. To take this salad to work, pack up the Brussels sprouts, bread crumbs, arugula, and cheese separately, and bring the cut apples in the vinaigrette so that the acid in the dressing keeps the apples from browning. Toss ...
From headtopics.com


BREAD CRUMB BRUSSELS SPROUTS RECIPE - RECIPES.NET
2022-04-08 Boil or steam brussels sprouts until just softened and drain. (About 12 minutes to boil) In a small pot melt butter. Add Panko bread crumbs and toast for about 6 minutes over medium heat until lightly browned. Toss brussels sprouts with bread crumbs and season with salt and pepper. Serve hot.
From recipes.net


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