As a chef, I feel like it’s my duty to expose people to new kinds of foods and change some of their preconceived notions about food. Take my uncle, for example. Last year we were in Chicago for the week leading up to Thanksgiving. I wanted to make a fun meal for my grandparents, nieces, nephews and my uncle. When I announced that the menu was going to include Brussels sprouts, my uncle nearly fell out of his chair and put up a huge fight. He was insisting on green beans instead. I knew in the back of my mind that he clearly didn’t have a good Brussels sprout experience as a child, and it was now my duty to change the way he thinks about them.
And that’s exactly what I did! The key to making Brussels sprouts extra delicious is roasting them. They almost become sweet. And who doesn’t like eating a side dish that tastes good enough to be dessert! Another secret to making Brussels sprouts a popular dish in your house? Add some Panko bread crumbs and Spice Islands Herbs de Provence topping on top! It’s crunchy, savory and adds an extra element that people will devour! Then top it all with some Spice Islands freshly cracked black pepper and salt, and call it a day! This is a simple and easy side dish that you can serve for any kind of gathering, whether it is a party leading up to the holidays or the actual holiday itself. In fact, people might be begging you to make it for multiple occasions once they’ve had a taste!
Roasted Brussels Sprouts with Panko Herbs de Provence Sprinkle
Ingredients
- 1 pound Brussels sprouts, ends removed and sliced in half lengthwise
- 1 tablespoon olive oil
- 1 teaspoons Spice Islands Herbs de Provence
- 1 tablespoon unsalted butter
- ¼ cup Panko bread crumbs
- 1 lemon, zested and juiced
- Spice Islands Sea Salt and Spice Islands Cracked Black Pepper to taste
Instructions
- Preheat the oven to 425 ºF.
- Lay the trimmed Brussels sprouts on a baking sheet and drizzle with olive oil. Toss to combine, making sure the Brussels sprouts are evenly coated with the olive oil. Sprinkle the Herbs de Provence on top, along with a pinch of salt and cracked black pepper, and place into the oven. Roast for about 25 minutes, until tender and golden brown.
- While the Brussels sprouts are roasting, melt the butter in a small saucepan over medium-high heat. Add the Panko and stir for 3-4 minutes, until the Panko is golden brown. Remove the saucepan from the heat and add the lemon zest and stir. Transfer the Panko to a paper-towel-lined plate and let cool.
- Once the Brussels sprouts are done, remove the baking sheet from the oven and drizzle with the lemon juice. Season with salt and pepper as needed.
- Transfer them to a serving platter and sprinkle with the Panko mixture.
- Serve immediately.
Husband and wife team LINDSAY LANDIS and TAYLOR HACKBARTH are entrepreneurs by day, running a web and graphic design business out of their home in Nashville, Tennessee. By night they cook, bake, and eat all manner of delicious things. Their food blog, Love & Olive Oil (http://www.loveandoliveoil.com), chronicles their culinary adventures in and around the kitchen. Lindsay is the author of The Cookie Dough Lover's Cookbook (June 2012, Quirk Books), and their next book, a joint endeavor entitled Breakfast For Dinner, is set to be published in February of 2013.
Gaby Dalkin is private chef, recipe developer, food stylist and photographer specializing in simple and sassy recipes for the home cook! Her website, What's Gaby Cooking started in 2009, and includes her latest original recipes as well as her adventures in the food world. 
