Not-so-Boring Brussels Sprouts

brussels sprouts creative cropsBrussels Sprouts, the veggie everyone loves to hate, until now. Here lies a truly delicious brussels sprouts dish, one that your family will like and even ask for seconds of! My family and I first debuted this recipe on Thanksgiving and then gave it some minor tweaks for Christmas. Since Christmas we have all made this a handful of times because it is just that tasty! Cooking the brussels sprouts as we do below really cuts much of their bitterness leaving a really nice tasting vegetable.

My recipe below was adapted and inspired by Real Simple’s November 2012 Roasted Brussels Sprouts with Lemon article.


1 ‘stalk’ of brussels sprouts. If you’re buying them individually about 1 pound will dobrussels sprouts creative crops
3 tbsp breadcrumbs (we use panko style)
3 tbsp olive oil ( I use 1tbsp garlic infused olive oil and 2 tbsp evoo)
1 clove garlic smashed, or 1 tbsp minced garlic
Salt & Pepper, to taste
1 tbsp butter, melted


Trim and half your sprouts. Preheat your oven to 425 F. In a medium pan or skillet stir in the oil and sprouts. Cook for about 10 minutes on the stove. Add the garlic, salt and pepper, and creativecrops brussels sproutshalf of the breadcrumbs to the pan and toss.

Stick this pan in your preheated oven. You will want to stir everything once, about 10 minutes into cooking. Leave in the oven 15 – 20 minutes until tender and browning occurs with the sprouts.

Transfer everything from the pan into your serving bowl and add the remaining breadcrumbs and melted butter. Toss to combine, serve and enjoy!

Don’t forget to eat your veggies!
brussels sprouts, creative crops


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