by Leah Perez
Serves: 8 people. Preparation time: 70 minutes.
- 2 lbs. Fresh Brussels Sprouts (Trimmed)
- 3 Garlic Cloves (Grated)
- ¼ C. Panko Breadcrumbs
- ½ C. Grated Parmesan Cheese
- ⅔ C. Mayonnaise
- 2 T. Lemon Juice
- 2 t. Lemon Zest
- 2 t. Dijon Mustard
- 1 t. Hot Sauce (Optional)
- 1 t. Lemon Pepper
- ½ t. Crushed Red Pepper Flakes
- ¼ t. Black Pepper
- Olive Oil
- Kosher Salt
Preheat the oven to 425°F and grease a large baking sheet with Olive Oil. Fill a medium saucepan with salted water and bring it to a boil. Add the trimmed Brussels Sprouts and cook until tender (about 10-12 minutes). Drain them and dry thoroughly with a clean towel. Move the cooked Sprouts to the greased baking sheet and using the bottom of a heavy measuring cup or jar, smash each Sprout flat and then pat dry again. Don't overcrowd the sheet. In a measuring cup, whisk together ¼ cup of Olive Oil with the Lemon Pepper, Red Pepper Flakes and half the Grated Garlic. Drizzle this sauce on all the Sprouts and sprinkle with ¾ teaspoon of Kosher Salt.
In a small bowl, combine the Cheese and Breadcrumbs with 1 tablespoon of Olive Oil and mix thoroughly. Coat the tops of the Sprouts with some of this mix. Bake the coated Sprouts for 15 minutes, then turn them all over, coat the other side with the remainder of the mix and continue baking for 15-20 minutes more.
In the meantime, in a medium bowl make the Dipping Sauce. Whisk together the Mayonnaise, Lemon Juice, Mustard, Hot Sauce, Black Pepper, just 1 tablespoon of the Zest, the remaining Garlic and ¼ teaspoon of Kosher Salt. When fully baked, transfer the cooked Sprouts to a large serving dish and sprinkle them with the remaining Lemon Zest. Serve with the Lemon Dipping Sauce.
”Brussels Sprouts” - Many restaurant menus show it incorrectly as "Brussel Sprouts". The name of the Belgium capital is Brussels. These Sprouts are in the Cabbage family, grow on tall stalks and most people enjoy them when they are crispy. This recipe skips the deep frying method and uses breadcrumbs to add the desired texture. Most of the US grown Sprouts come from Skagit Valley, WA or Long Island, NY. They are now hybridized to reduce the original bitter flavor. They are rich in Vitamins C and K.
