Roasted Brussel Sprouts
Buttery and perfectly seasoned, these Roasted Brussel Sprouts are loaded with flavor. Tossed in Parmesan cheese and panko for a crispy, golden texture that even kids love. The best part is that they’re ready in only 30 minutes.
Finding a side dish everyone will eat is sometimes harder than it sounds. This classic side dish, however, changes all that. The buttery mixture with the Parmesan cheese is similar to my Buttered Parmesan Broccoli, which is scrumptious and a fan favorite.
Take 10 minutes to throw it all together, then bake for 20. Done.
Ok, let’s get started.
Making Roasted Brussel Sprouts
Begin by trimming all the brussel sprouts, which means two things. First, cut off the woody end; then second, peel off any leaves if necessary.
Next, cut each sprout in half, which makes them the perfect size for serving.
Add the halved brussel sprouts to a large bowl.
Drizzle the olive oil and melted butter over the sprouts, and toss until evenly coated. This way the seasonings and Parmesan cheese will stick to each piece.
Sprinkle in the seasonings, panko, and Parmesan cheese and toss until evenly coated. As a result, each bite will taste delicious.
Next, dump the contents of the bowl, crumbs and all, onto a foil-lined baking sheet and arrange into a single layer.
Then, bake in a preheated oven set at 425° for 18 – 20 minutes, or until the sprouts are a golden brown and tender. You can check with a fork how tender they are, (or aren’t), but 20 minutes should do it unless they’re really large.
Serve
Serve hot from the oven with extra Parmesan on the side.
Roasted Brussel Sprouts go great as a side dish with Turkey Meatloaf, one of my favorites, and I love them with my Chicken and Mushroom Skillet.
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Roasted Brussel Sprouts
Ingredients
- 1 1/2 lbs. fresh brussel sprouts, trimmed and halved
- 2 Tbsp. olive oil
- 2 Tbsp. unsalted butter, melted
- 1/2 tsp. kosher salt
- 1/4 tsp. garlic powder
- 1/3 cup panko bread crumbs
- 1/3 cup grated Parmesan cheese, plus extra for serving
Instructions
- Preheat oven to 425°. Line a large baking sheet with foil for easy cleanup.
- In large bowl, toss brussel sprouts with oil and butter. Add salt, garlic powder, panko, and Parmesan; mix to evenly coat.
- On baking sheet, spread sprouts into a single layer, including any extra crumbs from bowl.
- Bake for 18 – 20 minutes, or until golden brown. Serve immediately with additional Parmesan on the side. Enjoy!
Notes
Nutrition
Roasted Brussel Sprouts
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