I knew I wanted something with some crunch for dinner last night, so when we decided to make Brussels sprouts, I devised this recipe as a way to incorporate that. I found it to be not only incredibly tasty, but also really fast and easy with minimal prep work – just what the doctor ordered for a cold, rainy, Tuesday. I think the lemon juice was what really made this dish shine, so don’t do without it.
Panko-Crusted Brussels Sprouts Over Jasmine Rice
1 lb. Brussels sprouts, trimmed with outer leaves removed and an 1/8″ or so “X” cut into the stem end
2 cloves marinated whole garlic, minced
1/4 cup sliced baby bellas
1 tbs. olive oil
1 tbs. Brummel & Brown
Juice from 1/2 lemon
Kosher salt and freshly cracked black pepper
1/4 cup grated Parmesan (remove for vegetarian, otherwise this is lacto-ovo vegetarian)
1/2 cup Japanese-style panko bread crumbs
1/2 tsp. dried sweet basil
Non-stick cooking spray
1 cup jasmine rice, cooked according to package instructions
Boil a pot of lightly salted water large enough to submerge all Brussels sprouts. Boil Brussels sprouts six minutes until tender.
Meanwhile, heat tablespoon of olive oil and Brummel & Brown until melted. Add garlic and mushrooms and sauté six minutes until garlic is golden brown and mushrooms are tender.
Drain Brussels sprouts and place in 5 cup casserole dish sprayed with non-stick cooking spray. Combine well with garlic, mushrooms, and residual olive oil and Brummel & Brown. If not completely coated, add an extra few teaspoons of olive oil. Season well with salt and freshly cracked black pepper. Toss with juice from lemon. Cover with Parmesan. Combine dried sweet basil and panko bread crumbs and sprinkle over top of Brussels sprouts and cheese. Spray liberally with non-stick cooking spray.
Place uncovered casserole in broiler and broil 3-5 minutes until bread crumbs are golden brown. Serve over cooked jasmine rice.