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Close-up overhead shot of roasted Brussels sprouts and soft-boiled eggs

Oven Roasted Brussels Sprouts with Jammy Eggs

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: side dish
  • Method: oven

Scale

Ingredients

  •  Brussels Sprouts

  • 1 pound Brussel Sprouts
  • 2 medium garlic cloves, minced
  • 2 tablespoons olive oil
  • ¼ teaspoon sea salt
  • 4 large Pete and Gerry’s Organic Eggs
  • Breadcrumbs

  • 1 tablespoon olive oil
  • ½ teaspoon fennel seeds
  • ⅓ cup breadcrumbs
  • Zest from 1/2 a lemon

Instructions

  • Heat your oven to 425˚F. Slightly trim the ends from the Brussels sprouts and slice in half. Place on a sheet tray and toss with the minced garlic, olive oil, and salt. Place in the oven and roast until tender; 20 to 25 minutes.
  • While the Brussels sprouts are roasting, make the breadcrumbs. Heat a small pan over medium heat. Add the olive oil, followed by the fennel seeds. Toast the seeds for a minute or two, just until fragrant. Stir in the breadcrumbs and continue to cook/toast until the breadcrumbs are golden. Turn off the heat and add in the lemon zest.
  • Next, bring a pot of water to a boil. Add in the eggs and keep at a low boil. Cook the eggs for exactly 6 ½ minutes. Transfer the eggs directly to an bowl filled with ice water and let rest until the Brussels sprouts are done.
  • When the Brussels sprouts are tender, transfer to a serving tray and toss with half the breadcrumbs. Crack, peel, and then slice the eggs in half. Nestle into the Brussels sprouts and top with more breadcrumbs before serving.

Notes

Notes: Jammy soft-boiled egg recipe is from Bon Appetit.

Keywords: oven roasted brussels sprouts, roasted brussels sprouts