Do you ever go on a streak of making the same dish over and over again until one day, POOF, it’s gone and you’re onto something else?

It happens to me often, especially when cooking seasonally since our seasons rotate so quickly.

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Most recently I was obsessed with making this eggplant parmesan recipe and I thought it was wise to buy a giant box of panko breadcrumbs from Costco to stock the pantry.

Unfortunately, eggplant season was ending and I forgot that I had already purchased three bags of panko from Trader Joe’s, so I was stuck with A LOT of panko in my pantry. My husband likes to point out my pantry-hoarding habits, so to try to prove him wrong.

I rushed to find more panko recipes like this one for crispy Brussels sprouts. I only used 1/2 cup of panko so I still have a long ways to go but at least I made a teeny dent in my stash.

The Brussels sprouts were very easy to make: cut into halves, toss with oil and lemon, sprinkle with panko and roast in an oven. I also made a quick chipotle aioli for dipping, or a spicy ranch would also do the trick.

Crispy Roasted Brussels Sprouts

  • 1 lb. Brussels sprouts, trimmed and halved
  • 1 tbsp lemon juice
  • 1 tbsp extra-virgin olive oil
  • 1/2 cup panko (Japanese breadcrumbs)
  • 2 cloves garlic, minced
  • 1 tsp lemon zest
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    Chipotle Aioli

  • 1/4 cup mayonnaise
  • 1 chipotle chile in adobo sauce, minced
  • 1 tsp lemon zest
  • Preheat oven to 400 degrees. Toss Brussels sprouts with lemon juice and olive oil and spread evenly on a baking sheet.

    In a small bowl, mix panko, minced garlic and lemon zest and sprinkle over sprouts.

    Roast for 10 minutes, toss lightly and bake for another 10 minutes or until sprouts are tender and panko is lightly browned.

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    For chipotle aioli, mix mayonnaise, chipotle chile and lemon zest in a small bowl. Serve alongside roasted sprouts for dipping.