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Roasted brussels sprouts



  • 1 slice bread (1oz)
  • 1/2 cup finely chopped bacon
  • 2 teaspoon fresh lemon juice
  • 1 teaspoon olive oil
  • 1/2 teaspoon kosher salt
  • 3 teaspoon garlic cloves, thinly sliced
  • 2 teaspoon shaved fresh parmesan cheese


Baking Directions:

Preheat oven to 425 degrees.

Place bread in food processor; pulse 2 times or until crumbly.

Sprinkle on a baking sheet and bake at 425 for 5 minutes or until golden.

Reduce oven temperature to 375.In a small pan cook bacon until crisp, remove from pan and pat dry.

Combine sprouts and next 4 ingredients (sprouts through garlic) in a 3-quart baking dish coated with cooking spray, tossing to coat.

Bake at 375 for 30 minutes or until sprouts are tender and lightly browned on edges, stirring twice.

Remove from oven and toss in the bacon crumbles.

Sprinkle 3 tablespoons breadcrumbs and Parmesan cheese over sprouts.

Serve immediately.

Yields 12 servings (serving size ¾ cup).

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