Yield: Serves 4 – 6


1 to 1 ½ lb. Brussels sprouts

2 t. olive oil

1 t. apple cider vinegar

¼ t. salt

3 T salted butter

4 T Tarazi Original Baking Crumbs

1 t. fresh thyme

¼ t. ground black pepper

Preheat the oven to 425 degrees. Then wash, trim, and cut the sprouts in half through the stem, lengthwise. Place sprouts, olive oil, vinegar, and salt on a baking tray and, using your hands rub the sprouts in the mixture so that they are evenly coated and spaced in a single layer on the tray. Place the brussel sprouts in the oven for 18-20 minutes. While the sprouts are roasting, melt the butter over low heat, whisking occasionally for 8-10 minutes to make the brown butter. Then, with the heat still on, add the Tarazi Original Baking Crumbs to the brown butter (it will foam up, but it’s fine) and cook for one minute longer. Take the crumb mixture off the heat and add the thyme and black pepper, set aside. Once the brussel sprouts are finished roasting, pour the crumb mixture over the roasted sprouts and stir gently in the roasting tray to coat them. Transfer the finished sprouts to a serving dish and enjoy!