To go along with the brisket I posted earlier this week and the roasted chicken, fried foods, applesauce, and luscious desserts traditionally served during Hanukkah, there is room for some vegetable side dishes. For those who are partial to Brussels sprouts, this is a new variation we started making and enjoying last month over the Thanksgiving holiday.
There are a few steps involved in making it, but the recipe utilizes kitchen staples to make a simple and tasty side dish. The initial pan-frying of the sprouts caramelizes some of the sugar in them, adding a bit more sweetness to them along with color to the dish. Lemon juice adds a counterpoint to the sweet and toasting the breadcrumbs adds crunch to the dish. Used sparingly, as it is here, the hot sauce enhances the flavors without making the dish overly spicy. This is an all-around great vegetable side dish for holiday meals!
Brussels Sprouts with Lemon, Parmesan, & Breadcrumbs
Brussels Sprouts with Lemon, Parmesan, & Breadcrumbs (adapted from foodnetwork.com) Total Time Required: 40 minutes, Active Time: 30 minutes, Yield: 4 to 6 servings
Ingredients:
- 1-1/2 pounds Brussels sprouts, trimmed, halved, and completely dry
olive oil- kosher salt and freshly ground black pepper
- 1 lemon, halved
- hot sauce, for seasoning
- 1 tablespoon grated Parmesan
- 2 tablespoons dry breadcrumbs
- 1 tablespoon roughly chopped, fresh parsley
Directions:
Preheat the oven to 375º F. Fit a wire rack into a sheet pan. Heat a large skillet over medium-high heat. Add the breadcrumbs to the dry skillet and toast them for 3-5 minutes, just until they are lightly brown and toasted. Transfer the breadcrumbs to a small bowl and set them aside.
Lightly toast the breadcrumbs.
Wipe out the skillet and coat it with oil. Set it over medium-high heat. Sprinkle the Brussels sprouts with salt and pan-fry them until they are browned and the outer leaves are crisp, about 5 minutes.
Place the sprouts in the pan, cut side down . . .
. . . and fry them until they start to brown and caramelize.
Remove the sprouts to the wire rack in the sheet pan. Place the sheet pan in the oven and roast the Brussels sprouts until they are tender, about 10 minutes.
Transfer the sprouts to a wire rack over a roasting pan and roast until they are tender.
Meanwhile, add a few grinds of black pepper, the Parmesan, and parsley to the small bowl of breadcrumbs.
Mix together the breadcrumbs, Parmesan, and parsley.
Transfer the Brussels sprouts to a serving dish. Squeeze one half of the lemon over the sprouts and add a few shakes of hot sauce. Add the breadcrumb mixture and mix everything together well.
Add the lemon juice, hot sauce, and breadcrumb mixture to the sprouts.
Serve.
This is a great side addition to the holiday meal!
Happy Hanukkah to all who celebrate the Festival of Lights! ~Linda
Brussels Sprouts with Lemon, Parmesan, & Breadcrumbs (adapted from foodnetwork.com) Total Time Required: 40 minutes, Active Time: 30 minutes, Yield: 4 to 6 servings
Ingredients:
- olive oil
- 1-1/2 pounds Brussels sprouts, trimmed, halved and completely dry
- kosher salt and freshly ground black pepper
- 1 lemon, halved
- hot sauce, for seasoning
- 1 tablespoon grated Parmesan
- 2 tablespoons dry breadcrumbs, toasted
- 1 tablespoon roughly chopped fresh parsley
Directions:
Preheat the oven to 375º F. Fit a wire rack into a sheet pan. Heat a large skillet over medium-high heat. Add the breadcrumbs to the dry skillet and toast them for 3-5 minutes, just until they are lightly brown and toasted. Transfer the breadcrumbs to a small bowl and set them aside.
Wipe out the skillet and coat it with oil. Set it over medium-high heat. Sprinkle the Brussels sprouts with salt and pan-fry them until they are browned and the outer leaves are crisp, about 5 minutes. Remove the sprouts to the wire rack in the sheet pan. Place the sheet pan in the oven and roast until the Brussels sprouts are tender, about 10 minutes.
Meanwhile, add a few grinds of black pepper, the Parmesan, and parsley to the small bowl of breadcrumbs.
Transfer the Brussels sprouts to a serving dish. Squeeze one half of the lemon over the sprouts and add a few shakes of hot sauce. Add the breadcrumb mixture and mix everything together. Serve.