Crispy Parmesan Panko Brussels Sprouts
Share
Crispy Parmesan Panko Brussels Sprouts: Your New Favorite Side Dish!
Looking for a delicious way to level up your Brussels sprouts? These Crispy Parmesan Panko Brussels Sprouts are roasted to perfection with a crunchy, cheesy coating that’ll make even the biggest veggie skeptics reach for seconds!
Ingredients:
- 1.5 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter, melted
- ½ teaspoon sea salt
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ⅓ cup Penny Panko
- ⅓ cup + 2 tablespoons freshly grated Parmesan cheese, separated
- Optional additions: chopped bacon, squeeze of lemon juice, ¼ teaspoon onion powder… get creative!
Instructions:
- Preheat the oven to 425°F. Get ready for some crispy, cheesy goodness!
- Brussels Prep: Trim and halve your brussels sprouts, then toss them in a bowl with olive oil, melted butter, salt, garlic powder, and pepper. Make sure they’re fully coated—this helps the Penny Panko and Parmesan stick like magic. If needed, drizzle a little extra olive oil to get them good and covered. Next, mix in your Penny Panko breadcrumbs and Parmesan, ensuring every sprout is loaded with flavor.
- Spread on a Sheet Pan: Lay the Brussels sprouts out on a baking sheet in a single layer. No overlapping! Don’t worry if some of that delicious panko-Parmesan mix falls off—you can sprinkle it back on later for even more crunch.
- Bake to Perfection: Roast the brussels sprouts for 18-23 minutes until they’re browned, crispy, and tender. The cheese will be melty and the panko golden. Baking times may vary, so keep an eye on them. Once they’re done, sprinkle with the remaining Parmesan and any toasted panko left on the tray for extra crunch.
That’s it—crispy, cheesy brussels sprouts that are perfect for any dinner! These are great for a holiday side or a weeknight veggie boost.
Recipe adapted from Chelsea's Messy Apron.