Roasted Brussels Sprouts with Lemon, Thyme and Bread Crumbs

 

Brussle sprouts - an acquired taste... I have to admit I discovered them late in life as well but now I just love them. Maybe the taste buds do indeed change with age? I never liked them as a child and I was always impressed that my brother ate them. We were both kind of picky eaters as children...

Brussel sprouts can be a bit bitter which you can balance out while cooking.

This year, I saw this very pretty picture of an easy oven roasted brussle sprout dish from Hapa Homecooking. I love roasted veggies and these just looked so pretty, I just had to try to recreate the dish :) I made a few minor adjustments, mainly giving it a bit more heat.

Ingredients:

• 1.5 pounds brussels sprouts (fresh, not frozen)
• 1.5 Tbsp olive oil
• 1 tsp salt
• 1 tsp seasoned salt (including onion and garlic as an ingredient)
• 1/2 tsp garlic powder
• 1/2 tsp pepper
• 1/2 tsp red pepper flakes
• 2-3 sprigs fresh thyme

• 1/2 cup plain yoghurt
• 2 Tbsp fresh lemon juice
• 1/4 tsp salt and pepper, each

• 1/2 cup Panko bread crumbs
• 2 Tbsp butter
• 1/2 tsp salt (less, if the butter was salted)
  
• 1 tsp thyme (freshly chopped)

• Serve with a sprinkle of sea salt and a wedge of lemon
  

Preparation:

Roast the brussels sprouts:

Preheat oven to 200 degree Celsius / 390 degree Fahrenheit (top/bottom heat). Trim and half the brussels sprouts. In a bowl, toss the brussels sprouts with olice oil and the spices (salt, seasoned salt, garlic, pepper, red pepper flakes) till they are coated evenly. Line a baking dish with parchment paper and spread the brussles sprout out. Thop with the fresh thyme sprigs. Roast for about 30-45 minutes till the brussle sprouts are soft and slightly browned and crispy.

Prepare the yoghurt-lemon dip:

Mix the yoghurt with the lemon juice. Add salt/pepper to taste. Cool in the fridge till serving time.

Prepare the bread crumps:

Melt the butter in a frying pan. Add the bread crumbs, salt and chopped thyme. Stir on medium heat till bread crumbs are golden brown. Take of the heat.

Serve:

Place and spread out a spoon of the yoghurt sauce on your plate. Top with the roasted brussle sprouts. Sprinkle 2 tablespoons of bread crumb mix over it. Add a sprinkle of coarse sea salt and a wedge of lemon.

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