Crunchy Brussels sprouts with a thyme Parmesan panko coating. A self-explanatory recipe of deliciousness! Panko is a Japanese type of breadcrumb that adds a lot of crunches while having a mild flavour. I used thyme. You can add garlic. You can also prepare, half bake early during the day, then finish roasting just before serving. You want golden and crunchy! Yum!
Crunchy Brussel Sprouts with a Thyme Parmesan Panko Coating
Prep time:
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BY YASMINE IDRISS
Crunchy Brussel sprouts with a thyme Parmesan panko coating. A self explanatory recipe of deliciousness! Panko is a Japanese type of breadcrumbs that add a lot of crunch while having a mild flavor. I used thyme. You can add garlic. You can also prepare, half bake early during the day then finish roasting just before serving. You want golden and crunchy! Yum!
Ingredients:
INGREDIENTS
- 500ges Brussel sprouts, cleaned, bottom part shaved off and halved
- 1/2 cup of panko
- 1-2 tbsp olive oil
- 1 handful of thyme sprigs
- 1/2 cup of finely grated Parmesan, 1 tbsp to sprinkle
METHOD
- 1)
In a medium frying pan, heat the oil and carefully toast the panko until lightly golden (not too dark).
- 2)
Transfer the panko to a large bowl and allow to cool.
- 3)
Add thyme leaves (without the sprigs) and the parmesan and mix.
- 4)
Add the Brussel sprouts and mix everything well to combine.
- 5)
Transfer to a large baking tray, speinkle more Parmesan on top and roast in a preheated oven at 180C until golden and crunchy on the outside and well cooked.
Notes
Toss midway so all the sprouts get crunchy.