Description

Crispy Parmesan-Crusted Roasted Brussels Sprouts are tender on the inside with a golden, crispy Parmesan coating on the outside. The savory coating enhances the natural sweetness of the sprouts, making this dish a perfect contrast of textures and flavors.

Ingredients

1 pound Brussels sprouts

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon salt

¼ teaspoon black pepper

½ cup grated Parmesan cheese

½ cup panko breadcrumbs

1 tablespoon chopped fresh parsley

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Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
Trim the Brussels sprouts, removing tough stems and any yellow or damaged leaves, then slice each in half lengthwise.
In a large bowl, toss sprouts with olive oil until evenly coated.
Sprinkle garlic powder, onion powder, salt, and black pepper over them. Toss again to distribute seasonings.
In a separate small bowl, mix grated Parmesan with panko breadcrumbs.
Add the Parmesan-panko mixture to the sprouts and toss gently, pressing so it adheres well.
Arrange sprouts cut-side down in a single layer on the baking sheet.
Roast for 20–25 minutes, until edges are golden and crisp. In the last 5 minutes, gently toss if needed for even browning.
Transfer to a serving dish and sprinkle with fresh chopped parsley.
Serve immediately while hot.

Notes

For extra heat, add a pinch of red pepper flakes when mixing the seasonings.
Substitute whole wheat breadcrumbs for panko to lighten the dish.
If you prefer a deeper roasted flavor, you can roast them until deeply golden, but watch closely to prevent burning.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheat leftovers at 375°F for 8–10 minutes for crispy results.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 160
Sugar: 2g
Sodium: 460mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 4g
Protein: 6g
Cholesterol: 20mg