Roasted Brussels Sprouts: A perfect Christmas side dish

Brussels sprouts are enjoying new popularity with this simple receipt for the vegetable roasted and then flavored sweet and savory or with a bit so herbs and spice.

Brussels sprouts before cooking | Image via CCO License by John Sullivan (

SAN DIEGO, December 13, 2016 – It is time to begin planning Christmas dinner where the dining table is set with the warm welcome of candles and savory foods to share with family and friends. Often it is the side dishes that support the prime rib roast that truly makes your feast special.

Once the main course is served, traditional side dishes will follow in a complimentary style.

Roasted Brussels Sprouts with Brown Butter Breadcrumbs are elegant, delicious and anything but boring! Low in calories (approximately 36 per cup (raw) they contain fiber, protein, and healthy doses of vitamin A, vitamin C, calcium, and Vitamin B 6.

Brussels Sprouts Stalk | Image by Arnold Gatilao for Flickr CCO (

With only 25 minutes cook time, Roasted Brussels Sprouts with Brown Butter Breadcrumbs and a touch of fresh thyme add panache to this easy to make, and adaptable, side dish.


  • 2 pounds fresh, not frozen, Brussels sprouts, trimmed and halved
  • 4 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 1 garlic clove, finely chopped
  • 1/4 cup bread crumbs
  • 1/2 teaspoon chopped fresh thyme, plus sprigs for garnish (optional)
  • Pinch of crushed red pepper
  • The finely grated zest of 1 lemon
  • 1 teaspoon chopped fresh flat leaf parsley


  • Preheat the oven to 425 degrees F.
  • Line a rimmed baking sheet with foil.
  • Toss the Brussels sprouts, oil and a generous pinch of salt and pepper.
  • Spread the sprouts, cut-side down, in a single layer and roast until tender and browned, 20 to 25 minutes.


  • In a whisk proof pan, melt the butter in a medium skillet over medium heat until it just begins to brown on the edges.  Be careful, at this point, it can burn very quickly. starts to brown.
  • Add the garlic and cook until soft, about 30 seconds closely watching and stirring the butter as it becomes translucent, but not dark brown. Do not let it “bubble”.
  • Add breadcrumbs, thyme, pepper flakes, and a pinch of salt and cook
    stirring occasionally until the crumbs are golden brown 2 to 3 minutes.
  • Remove from the heat and stir in the lemon zest and parsley. Scatter over
    the Brussels sprouts.
  • Garnish with thyme sprigs for an added touch.

Variations include adding:

  • Thinly sliced or cubed apricots, raisins and/or cranberries and a shake of chipotle seasoning and cinnamon instead of pepper flakes.  Drizzle with ranch dressing before serving;
  • Tossing with fresh, grated carrots and julienned fresh mint with or without red pepper flakes;
  • Chop bacon and cook to crisp, but just red-brown, do not overcook. You can reserve a tablespoon of strained grease to use instead of butter in creating the topping. Replace thyme with fresh parsley and chopped walnuts for a very savory dish.

Keep warm in the oven before serving in a lovely serving bowl. There are approximately 6 healthy servings in this recipe.

At Christmas hostesses will be proud to serve Roasted Brussels Sprouts with Brown Butter Breadcrumbs as the bright green color stimulates the eye, Brussels sprouts will also add a healthy touch of wellness to your table.

Until next time, enjoy the ride in good health!

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Laurie Edwards-Tate
Laurie Edwards-Tate, MS, President and Founder of At Your Home Familycare in San Diego, California, was among the first to recognize the growing need for services allowing individuals to remain independent created by the aging of America including the Baby Boomer generation, now being called the “Silver Tsunami.” It is the Baby Boomers who are rapidly redefining what aging and growing older means and looks like in America today. Now celebrating its 28th year in business, AYHF is among San Diego County’s Top Women-Owned Businesses and Fastest Growing Businesses, and enjoys a reputation for upholding the highest possible standards among its employees and its emphasis on customer service. Edwards-Tate is a valued contributor to the public dialogue on current issues and challenges in the home care industry, and serves in leadership roles on the Home Care Aide Association of America Advisory Board and Private Duty Home Care Association Advisory Board, as well as the Home Care Aide Steering Committee of the California Association for Health Services at Home. Edwards-Tate is frequently interviewed in the media on healthy aging, caregiving, and health care topics. Follow Laurie and AYHF at; on Facebook at, and Twitter at @AYHFamilycare