Roasted Brussel Sprouts

By lihui

6 Person

34 Minutes

145 Calories

When you mention Brussel sprouts, chances are you’ll find a lot of people who don’t like them. But I’ve found that when prepared correctly, Brussel sprouts are some of the most DELICIOUS roasted vegetables out there. Not a believer? Give this recipe a try! This is the last brussel sprout recipe you'll ever need!

Ingredients

1/2 cup Freshly grated Parmesan cheese, separated
1/3 cup Breadcrumbs
1/4 tsp. Freshly cracked pepper
1/4 tsp. Garlic powder
1/2 tsp. Fine sea salt
1 tbsp. Unsalted butter, melted
2 tbsp. Olive oil
1 1/2 pounds Brussel sprouts, trimmed and halved

Method

01

Preheat the oven to 425 degrees F.
02

Trim the brussel sprouts and slice large ones in half. Place in a large bowl and drizzle over olive oil and melted butter. Add in the salt, garlic powder, and pepper. Toss gently until seasonings are evenly distributed and sprouts are well coated in the oil/butter. They need to have enough oil + butter so the panko & parmesan will stick; add an additional tablespoon of oil IF needed. Finally, add in the breadcrumbs and 1/3 cup Parmesan cheese. Again, toss gently to ensure the panko and parmesan coats all the sprouts.
03

Transfer to a large baking sheet and spread the brussel sprouts so they aren't overlapping. Some of the panko/parmesan will fall to the tray and that's fine as long as most of the sprouts are well coated in it. If not, sprinkle the mixture on the sprouts.
04

Bake 18-23 minutes or until sprouts are lightly browned, tender, and the Parmesan cheese is melted. (May vary depending on actual oven temperature and size of sprouts). Remove from the oven and sprinkle the remaining 2 tablespoons Parmesan cheese on the hot Brussel sprouts. I like to grab some of the toasted breadcrumbs from the tray and add it on top of the bowl of Brussel sprouts!
05

Enjoy immediately.

Related Tags

Dinner Recipes

Healthy Recipes

Easy Dinner Recipes

Brussel Sprouts Recipes

Roasted Brussel Sprouts

4.8

( By lihui )

01 Information

Grade easy
Serving 6 servings
Calorie 145 Kcal
Prep Time 15 Mins
Cook Time 19 Mins
Total Time 34 Mins

02 Ingredients

1/2 cup Freshly grated Parmesan cheese, separated

1/3 cup Breadcrumbs

1/4 tsp. Freshly cracked pepper

1/4 tsp. Garlic powder

1/2 tsp. Fine sea salt

1 tbsp. Unsalted butter, melted

2 tbsp. Olive oil

1 1/2 pounds Brussel sprouts, trimmed and halved

03 Method

Step 1

Preheat the oven to 425 degrees F.

Step 2

Trim the brussel sprouts and slice large ones in half. Place in a large bowl and drizzle over olive oil and melted butter. Add in the salt, garlic powder, and pepper. Toss gently until seasonings are evenly distributed and sprouts are well coated in the oil/butter. They need to have enough oil + butter so the panko & parmesan will stick; add an additional tablespoon of oil IF needed. Finally, add in the breadcrumbs and 1/3 cup Parmesan cheese. Again, toss gently to ensure the panko and parmesan coats all the sprouts.

Step 3

Transfer to a large baking sheet and spread the brussel sprouts so they aren't overlapping. Some of the panko/parmesan will fall to the tray and that's fine as long as most of the sprouts are well coated in it. If not, sprinkle the mixture on the sprouts.

Step 4

Bake 18-23 minutes or until sprouts are lightly browned, tender, and the Parmesan cheese is melted. (May vary depending on actual oven temperature and size of sprouts). Remove from the oven and sprinkle the remaining 2 tablespoons Parmesan cheese on the hot Brussel sprouts. I like to grab some of the toasted breadcrumbs from the tray and add it on top of the bowl of Brussel sprouts!

Step 5

Enjoy immediately.

04 Author