Thursday, February 9, 2012

Crispy Roasted Broccoli and Brussels Sprouts

If you know me, you know that I am not really a vegetable person.

In fact, for a time, I refused to eat anything green. Or blue...but that's a different story.

I have come to realize lately that my claim of despising veggies is not really accurate.

I happen to really enjoy long as they are made properly.

If you roast a vegetable, I am all in!!

I have tried tossing my broccoli in bread crumbs before I roast it, so I decided one day to throw some brussels sprouts in there too. This is now my favorite way to eat them!

And they are SOOOO easy!!

These veggies make a great side dish or an awesome afternoon snack.

Let's cook!

Toss your florets and sprouts in some olive oil, salt, pepper, bread crumbs, and parmesan cheese.

Place the veggies in a single layer on a baking sheet. Roast them up!

Serve and enjoy!!!

You can't get better, or easier, than that!!!

Crispy Roasted Broccoli and Brussels Sprouts

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  • 1 pound broccoli florets
  • 1 pound brussels sprouts
  • 1/4 cup Extra Virgin Olive Oil
  • 1/2 cup whole wheat bread crumbs
  • 1 Tablespoon kosher salt
  • 1 teaspoon black ground pepper
  • 3 Tablespoons freshly grated parmesan cheese
  1. Preheat oven to 400 degrees F.
  2. In a large bowl, toss broccoli and brussels sprouts in olive oil until well coated.
  3. In a separate, small bowl, mix together the bread crumbs, salt, pepper, and parmesan cheese. Add mixture to vegetables and toss to coat.
  4. Arrange vegetables in a single layer on a large baking sheet.
  5. Place in oven and cook, stirring occasionally, until tender and edges are starting to brown, about 20 minutes.
  6. Remove from oven, serve, and enjoy!!
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