Brussels Sprouts

  • Category: Side Dish


  • Brussels Sprouts (As many or few as you like)
  • Olive Oil (For cooking)
  • Gluten Free Breadcrumbs (or regular bread crumbs) (* For gluten free I use Schar)
  • 1 Lemon (Grilled or Fried)
  • Parmesan (To your taste)
  • Hot Sauce (We use Frank's – To your taste)


  1. In your cast iron pan on medium heat, toast your breadcrumbs. Once they are toasted, remove them from the pan and set aside.
  2. Set your oven to 425° F or 220° C
  3. Heat your oil in the pan. In the meantime, slice your sprouts in half. Once the oil is heated, lay the sprouts insides down and fry for 5 minutes or until crispy on the bottom. Flip them and fry for another 5 minutes on the other side.
  4. Once all your sprouts are fried, place them on your baking sheet and roast them for 20 minutes. Check them to see if they are tender enough, if they are not, roast for 5 to 10 minutes longer.
  5. While the sprouts are roasted, slice your lemon in half and fry in the same pan. The lemon will darken and yield an amazing flavor.
  6. Once the sprouts are done roasting, remove them from the oven. Toss them with the breadcrumbs, hot sauce, and parmesan. Squeeze the lemon on top. Serve immediately.
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