When we are in the dead of winter here in the North East, farmer’s markets become scarce. Eating seasonal and local means mounds of potatoes, squashes, celery root, and dark leafy greens.
Soups, slow cookers, and roasting pans dominate dinners this time of year. Brussels sprouts are most definitely a “winter” vegetable, so I thought I would share this recipe for roasted brussels sprouts topped with bread crumbs!
Homemade Bread Crumbs Ingredients:
- Dry but not stale bread (if your bread is stale then your crumbs will also taste stale)
- Olive or Coconut Oil
- Herbs (I used small amounts of sage, oregano, and parsley but use what you like!)
- Salt and Pepper
- Lemon zest (optional)
- Pre-heat the oven to 275 degrees, as very low heat will serve to dehydrate the bread.
- Break the bread into pieces and put in a food processor, chop and pulse into a coarse crumb consistency.
- Toss the crumbs, herbs, seasonings and lemon zest in a bowl.
- Spray a cookie sheet with organic olive oil and spread the crumbs onto a single layer on the sheet.
- Place the cookie sheet in the oven for about 5 min, take out of the oven and toss around so that they will dehydrate on all sides and cook for another 5 minutes (give or take) until the crumbs become crisp.
Make bread crumbs in large batches and store in an airtight bag in the freezer, so that you have them on hand when you need them. Homemade crumbs give all recipes a fresher taste.
Brussels Sprouts Ingredients:
- 1 pint of Brussels sprouts
- 2 cloves garlic
- 1 large shallot
- 1 lemon, zested (for your homemade bread crumbs)
- Juice of half of lemon (or more, to taste)
- 1-2 tbs olive oil
- salt and pepper to taste
- Roasted pine nuts, hemp hearts, chest nuts or candied walnuts (optional)
- Black Currants (also optional)
- Preheat oven to 350 degrees, as you will ultimately roast the sprouts.
- In a skillet on low heat, sauté minced garlic & shallot with salt and pepper in good quality olive oil to infuse with aromatics for about 3 minutes or until tender.
- After washing and drying the Brussels sprouts, toss them around the pan to coat the sprouts with the oil.
- Let simmer all together for about 5 minutes, stirring frequently.
- Once you are satisfied that the Brussels have absorbed all the goodness of the oil, transfer to a baking dish.
- Squeeze 2-3 wedges of lemon over the top of the spouts and then sprinkle your homemade bread crumbs over the top.
- Bake in the oven for about 20-30 min or until the outer leaves become crisp.
- While they are baking, use the time to prepare your toppings. Use the same skillet to toast up some hemp hearts, pine nuts, or chilis before serving.
- You can also sprinkle with currants or another tart dried fruit.
I have to admit, I couldn’t even smell Brussels sprouts when I was a child. I thought they were just horrible but that was because I was only offered them boiled! Once roasted they take on a whole new texture. They will delight your mouth with crispy outer edges and unfold in layers. They are a excellent source of immune building vitamin C and a good source of Vitamin A, Folate and Potassium. Enjoy and stay warm!