Parmesan Garlic Roasted Brussels Sprouts with Panko
Halved Brussels sprouts tossed with olive oil, garlic, Parmesan, and panko and roasted cut side down until deep golden and crisp.
Equipment
- Rimmed Baking Sheet
- Large bowl
- Cutting board
- Spatula
Ingredients
Main Ingredients
- 1 lb Brussels sprouts trimmed and halved
- 2 tbsp extra virgin olive oil
- 2 cloves garlic minced
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ⅓ cup finely grated Parmesan cheese about 1 oz
- ⅓ cup panko breadcrumbs
Instructions
Cooking
- Prep. Heat the oven to 400 degrees F. Trim and halve the sprouts, discarding any loose outer leaves.
- Coat. Toss the sprouts with the olive oil, then add the garlic, salt, pepper, Parmesan, and panko and toss again until well coated.
- Roast. Spread the sprouts cut side down on a baking sheet and roast for 20 minutes, then flip and roast for 10 minutes more until deep golden brown.
- Serve. Transfer to a warm bowl, scrape the crumbs from the pan over the top, and serve hot.
Notes
Substitutions: Pecorino can replace the Parmesan, and a squeeze of lemon juice brightens the finished dish.
Tips: Dry the sprouts well and do not crowd the pan so they roast instead of steam.
Storage: Refrigerate for up to 3 days and reheat in a 400 degrees F oven for 5 to 8 minutes. Do not freeze.