This is a great easy weeknight side dish or hot holiday side!
I use a 9 X 13 glass baking dish because it's the least mess to clean up, plus roasts the brussels sprouts real nice without sticking to sheet pan. These reheat better than most brussels sprouts I've made also.
1 lb raw brussels sprouts, washed, ends trimmed and halved
2 Tbsp extra virgin olive oil
1/4 heaping cup freshly shredded paramesan cheese
1/4 cup plain panko bread crumbs
1 tsp granulated garlic (powdered garlic is fine as well)
1/2 tsp sea salt
1/4 tsp ground black pepper
For Conventional Oven Roasting: Preheat oven to 450 degrees. (For Convection Oven, preheat to 425 degrees)
Add your halved and cleaned brussels sprouts to a 9 x 13 glass or corningware baking dish, add oil and stir to evenly coat. Do not overfill your dish. You want a single layer of brussels sprouts. If you want to double your recipe use a 2nd baking dish to not overcrowd.
Mix remaining ingredients: parmesan, bread crumbs, garlic, salt and pepper in a small bowl
Add parmesan mixture to the brussels sprouts and stir
Roast brussels sprouts for 20 minutes, stirring midway through. This will get your brussels sprouts roasted, browned and crispy on the outside, yet still a little green and al dente.
If you prefer them more roasted add 5 minutes for conventional roasting and 2-3 for convection, watch closely for burning though.