Ingredients
Scale
- 1 pound Brussels sprouts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Trim the tough ends from the Brussels sprouts and remove any damaged leaves. Slice each sprout in half lengthwise.
- In a bowl, toss the halved Brussels sprouts with olive oil, garlic powder, onion powder, salt, and black pepper until evenly coated.
- In another bowl, mix grated Parmesan cheese and panko breadcrumbs. Sprinkle this mixture over the seasoned sprouts and toss gently to adhere.
- Arrange the coated sprouts cut-side down on the baking sheet. Roast for 20 to 25 minutes until golden brown and crispy around the edges.
- For added crispiness, gently toss halfway through cooking if desired. Once done, transfer to a serving dish and garnish with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately ½ cup (85g)
- Calories: 130
- Sugar: 2g
- Sodium: 270mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg