In the realm of fall cooking, Brussels sprouts are king in my kitchen. We're constantly eating oven roasted Brussels sprouts as a side or tossing them into grain bowls. They are quick, easy, and delicious. This dish is a slight update on the basic roasted Brussels. It combines fennel-toasted breadcrumbs and perfect soft-boiled eggs for an impressive side (or lunch, if you're me)!

Over the years, oven roasted Brussels sprouts have made their way onto every holiday table. For me, it all started with my Aunt. Her Brussels sprouts were always perfect in texture and caramelization. Sure, you can use Brussels sprouts raw or even steam them but there’s nothing as magic as oven roasting them.

There are recipes that call for blanching the sprouts first. It’s just not needed, especially if slice the Brussels in half before cooking. Simply lather the brassicas up with a bit of olive oil and let them roast, usually a bit past when you would want to pull them out.

Also, my favorite part: the crispy leaves. I purposely trim a small bit of the end of each Brussels sprout. This helps a few leaves fall off. During the roasting process, the leaves get extra crispy- think kale chips!

While you could use store-bought breadcrumbs, homemade really shine with these oven roasted Brussels sprouts. This is also a way to use up any leftover bits of bread or those heels that might get left behind.

Simply tear or cut the bread into thumb-sized pieces and stick in the oven right before you prep the Brussels sprouts. Bake until they are golden and firm, around 15 to 20 minutes depending on the size of the pieces. Once they cool slightly, whiz them in a food processor or blender until they are crushed.