Parmesan Crusted Roasted Brussels Sprouts
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.
Servings: 6 servings
Calories: 102kcal
Equipment
Ingredients
- 1 lb brussels sprouts washed, ends trimmed and halved
- 2 Tbsp extra virgin olive oil
- 1/4 cup parmesan cheese shredded
- 1/4 cup panko bread crumbs
- 1 tsp granulated garlic powdered garlic is fine as well
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
Instructions
- 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 9x13 glass baking dish or corning ware 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.
- Serve immediately and enjoy!
Nutrition
Serving: 0.5cup | Calories: 102kcal | Carbohydrates: 9g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 298mg | Potassium: 310mg | Fiber: 3g | Sugar: 2g | Vitamin A: 603IU | Vitamin C: 64mg | Calcium: 87mg | Iron: 1mg