Perfectly roasted brussels sprouts with parmesan and panko breadcrumb. These sprouts crisp up nicely in the oven. It's absolutely delicious!
Today, I want to share another tasty brussels sprouts recipe. This Roasted Brussels Sprouts with Parmesan recipe is definitely the best way to cook brussels sprouts (better than frying them). They are perfectly seasoned with kosher salt, black pepper, garlic, parmesan cheese, and panko bread crumbs.
Also, check out this crispy Air fryer Brussels sprouts recipe.
Crispy Brussels Sprouts
These roasted brussels sprouts are crispy on the outside while tender and flavorful on the inside. It's so easy to prepare and the result is quite amazing.
I don't know if I have the patience to grow Brussels sprouts in my garden as the process can take half a year to grow. For now, I buy them, but do so frequently almost every other week!
Brussels sprouts have great health benefits and I have a number of different ways to cook and flavor them, this one being a favorite.
A Good Vegetable Side Dish for Kids
I know many kids hate broccoli, asparagus, and brussels sprouts, so I make it a personal challenge to find ways for my kids to not only eat these but crave and ask for them.
They are after all some of the healthiest veggies around. With the parmesan cheese and panko bread crumbs this recipe is definitely kid-friendly. A little cheese and a bit of crunch go a long way with kids!
How to Oven-Bake Brussels Sprouts:
The preparation and cooking process of this brussels sprouts recipe is pretty simple.
I added the loose leaves, breadcrumb, panko, and garlic about halfway through the cooking process to avoid burning.
Step 1. Prepare the Brussels sprouts
Trim the ends of Brussels sprouts and discard any tough or discolored outer leaves. Rinse in a large bowl of cold water and drain.
Halve or quarter the brussels sprouts into uniform pieces.
Step 2. Add seasoning
Place the Brussels sprouts on a large sheet pan. You can discard the loose leaves or set them aside for later. Season with kosher salt and black pepper. Drizzle with oil and toss to coat.
Step 3. Bake the Brussels sprouts in the Oven
Transfer the baking pan to the oven. Roast the brussels sprouts for 15 minutes.
Step 4. Prepare the breadcrumb and parmesan
In a bowl, mix panko breadcrumbs with parmesan, and garlic. Stir to combine.
Step 5. Add the breadcrumb mixture
Remove the sheet pan from the oven. Add the reserved loose leaves and breadcrumb mixture into the pan, toss to coat.
Transfer the baking sheet back into the oven and continue cooking for 15-20 minutes or until they're tender and nicely browned. Shake the pan halfway through cooking.
FAQ & Tips:
Select brussels sprouts that are bright green, without any browned spots or yellowing leaves.
Smaller Brussels sprouts are more tender, milder, and sweeter than larger ones. They can be cooked whole. Larger Brussels sprouts (about an inch around or larger) should be halved before cooking.
For a crispier result, use a large baking sheet, and do not overcrowd the pan. To make the most out of their sweet roasted flavor, halve or quarter the brussels sprouts and roast them with the cut side down.
Discard any discolored loose leaves. If they are nice, you can cook them. They get crispy when they roast in the oven. Just be sure to add them about ½ to ¾ of the way through cooking to prevent burning.
Store the leftover cook brussels sprouts in an airtight container. You can keep the leftover in the fridge for 3-4 days or up to 2 months in the freezer.
Roasted Brussels Sprouts with Parmesan
- 1½ pounds brussels sprouts, (trim bottom of brussels sprouts then halve or quarter them)
- 4 tablespoon avocado or olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
Panko and Parmesan Mix
- ⅓ cup panko breadcrumbs
- ⅓ cup finely grated parmesan cheese
- 5 garlic, (minced)
- ½ tablespoon avocado or olive oil
- Preheat the oven to 400°F.
- Place the Brussels sprouts on a large sheet pan. Discard the loose leaves or set them aside for later. Season with kosher salt, black pepper, and oil. Toss to coat. Cook in the oven for 15 minutes.
- In a bowl, combine all of the panko and parmesan mix ingredients. Stir to combine.
- Remove the pan from the oven. Add the reserved loose leaves (if you decided to use them), panko, and parmesan mixture into the pan. Toss to coat. Cook for 15-20 minutes or until they're tender and nicely browned. Shake the pan halfway through cooking.