Roasted Brussels Sprouts with Parmesan
Perfectly roasted brussels sprouts with parmesan and panko breadcrumb. These sprouts crisp up nicely in the oven. They are perfectly seasoned with kosher salt, black pepper, garlic, parmesan cheese, and panko bread crumbs. It's absolutely delicious!
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 183kcalCarbohydrates: 14gProtein: 7gFat: 13gSaturated Fat: 3gCholesterol: 5mgSodium: 429mgPotassium: 467mgFiber: 5gSugar: 3gVitamin A: 904IUVitamin C: 97mgCalcium: 121mgIron: 2mg
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