For a couple years now, we have been preparing Ina Garten’s Oven-Roasted Vegetables for a great side dish that compliments many meals we like. It’s even become the most requested dish that we are asked to bring to family gatherings.

When trying to shake things up a bit for dinner one night, we decided to give Brussels sprouts a try. Not sure why, but we just really never thought about making them in the past. Could have something to do with the fact that Tonya always said she didn’t like them! We figured we’d prepare them in a similar style to that of Ina’s roasted veggies. The outcome was incredible and we were immediately addicted. The flavors of caramelized vegetables are just so simple and delicious!

A couple months later while dining at Pizza Ortica in Costa Mesa, Ca, we noticed they had Roasted Brussels sprouts on the menu…except their’s had breadcrumbs, hazelnuts and lemon zest in them. They sounded amazing and we immediately ordered them for the table. Oh My God…WOW!

Looks like we would be making a few adjustments to our Brussels sprouts recipe at home. Here’s the end result:


1 ½ lb Brussels sprouts trimmed and cut in half
1/4 cup extra virgin olive oil
1 teaspoon Kosher salt
fresh ground pepper
1/4 cup panko breadcrumbs
1/4 cup chopped hazelnuts
zest from 1 lemon
squeeze of fresh lemon juice
freshly grated Parmesan cheese


Preheat oven 400°

Place Brussels sprouts on a baking sheet and add olive oil, salt, pepper and toss together. Place most of the cut sprouts face side down to brown.

Roast the vegetables for 15 minutes. Toss the panko, hazelnuts and lemon zest with the Brussel sprouts and roast another 15 minutes. Take out, toss and bake up to another 10 minutes (depending on how brown you like them). When done, squeeze a little lemon juice on top and toss. Sprinkle with fresh grated Parmesan cheese.

Serves 6