Several St. Patrick’s Days ago I tried out Alton Brown’s recipe for cabbage that uses pulverized croutons that are mixed in with the cabbage. This has been a big hit in our house, even my 5 year old enjoys it. I was hoping that she would also like a similar thing done with Brussels sprouts. Although we have tried to show her Brussels sprouts to be mini-cabbage, she hasn’t liked them anyway we have made them. I was hoping that roasting them with some Panko breadcrumbs might be a way she likes them. And if we didn’t like them that there would be more for my wife and I to enjoy.
The verdict with my daughter was a no. Still didn’t like them. Maybe it was the caramelized flavor they got from being roasted that turned her off as she has really embraced any roasted vegetables before. Next attempt will have to be making them just like that Alton Brown cabbage recipe but with Brussels sprouts instead. My wife and I certainly enjoyed them!
- For the sprouts
- 1 lb Brussels sprouts, stems removed, cut in half
- olive oil
- kosher salt
- freshly ground black pepper
- For the topping
- 1/4 cup Parmesan cheese
- 1/2 cup Panko bread crumbs
- 1/4 teaspoon garlic powder
- Preheat your oven to 400 degrees. Place the Brussels sprouts on a half sheet pan. Drizzle with olive oil, then salt and pepper to taste.
- Place in the oven and roast until the sprouts are just starting to brown, about 15 minutes.
- Mix together the Parmesan cheese, Panko, and garlic powder in a mixing bowl. Remove the Brussels sprouts from the oven and toast them into the bowl. Mix to combine.
- Put the sprouts back on the sheet pan and roast for another 7-9 minutes until the sprouts are fully cooked and the breadcrumbs are toasted. Enjoy!