HomeRecipesMassel Roasted Brussels Sprouts with Lemon & Herb Breadcrumbs by Meg from This Mess is Ours
Massel Roasted Brussels Sprouts with Lemon & Herb Breadcrumbs by Meg from This Mess is Ours (Serves: 4-5)
Thanks to: Meg van der Kruik
Not a fan of Brussels sprouts? Think again! These Brussels are roasted until caramelised and tender then topped with crispy lemon and herb infused breadcrumbs. They would be a welcome addition at your table any night of the week!
½ tablespoon Massel Concentrated Liquid Stock, chicken flavour
¼ teaspoon freshly cracked black pepper
1½ tablespoons unsalted butter
¾ cup fresh gluten-free breadcrumbs
1 tablespoon fresh lemon juice
1 tablespoon lemon zest
1 tablespoon fresh thyme leaves, minced
½ tablespoon fresh rosemary, minced
¼ cup chopped flat leaf parsley
Heat the oven to 220°C.
In a large mixing bowl, toss the Brussels sprouts with the minced garlic, olive oil, Massel Stock Powder, Massel Concentrated Liquid Stock and black pepper.
Spread evenly on an oven tray lined with baking paper and roast, tossing once, until tender, for about 15-20 minutes.
While the Brussels sprouts are roasting melt the butter in a large pan over medium heat. Add the breadcrumbs, lemon juice, zest, thyme and rosemary. Cook, stirring constantly until the breadcrumbs are toasted and crisp, for about 5 minutes.
To serve, arrange the roasted Brussels sprouts on a platter or in a serving bowl, top with breadcrumbs and sprinkle with fresh parsley.
Any type of gluten-free bread will work to make the breadcrumbs, but we happen to like gluten-free sourdough the best. To make fresh breadcrumbs, tear 2 to 3 slices of bread into large pieces and place them in the bowl of a food processor fitted with the “S” blade. Pulse until fine.
Massel Roasted Brussels Sprouts with Lemon & Herb Breadcrumbs by Meg from This Mess is Ours