Description
This recipe features perfectly roasted Brussels sprouts tossed in a flavorful blend of olive oil, butter, garlic, and Parmesan cheese, topped with crispy panko breadcrumbs. Roasting enhances their natural sweetness while creating a crispy exterior. Ideal as a savory side dish for any meal.
Ingredients
Vegetables
- 1-1/2 pounds Brussels sprouts, trimmed and halved
Seasonings & Fats
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
Toppings
- 1/3 cup panko breadcrumbs (or regular breadcrumbs)
- 1/3 cup + 2 tablespoons grated Parmesan cheese, divided
Instructions
- Preheat Oven: Preheat your oven to 425°F to ensure it is hot enough to roast the Brussels sprouts to a crispy, caramelized finish.
- Prepare Sprouts: In a large bowl, combine the halved Brussels sprouts with olive oil, melted butter, salt, garlic powder, and pepper. Toss them thoroughly until every sprout is coated with the seasoning and fats for maximum flavor. Next, add the panko breadcrumbs and 1/3 cup of grated Parmesan cheese to the bowl, mixing gently to coat the sprouts evenly with the crispy topping.
- Arrange on Pan: Spread the coated Brussels sprouts out in a single layer on a sheet pan. Avoid overlapping the sprouts so they can roast evenly and develop crisp edges. If any panko or Parmesan falls off during transfer, sprinkle the leftovers back over the sprouts to ensure none of the topping is wasted.
- Bake: Place the sheet pan in the preheated oven and bake for 18 to 23 minutes. Roast until the Brussels sprouts are tender on the inside and browned with a crispy exterior. The cheese should be melted and slightly golden on top.
- Finish and Serve: Once roasted, remove the pan from the oven and sprinkle the remaining 2 tablespoons of Parmesan cheese along with any toasted panko breadcrumbs left on the tray over the sprouts. Serve immediately for the best texture and flavor.
Notes
- If you don’t have panko breadcrumbs, regular breadcrumbs can be used as a substitute although the texture will be less crispy.
- For extra crispiness, make sure the sprouts are spread out in a single layer without overcrowding on the pan.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven to maintain crispness.
