Crispy Garlic Parmesan Brussels Sprouts

These Crispy Garlic Parmesan Brussels Sprouts are a super quick and easy side dish that compliments any meal! For those of you who love crispy brussels sprouts, this is the recipe for you.
Serve this as a side dish to Grilled Chili Lime Chicken or Creamy Spinach and Sun-dried Tomato Stuffed Chicken.
If you’re here on this blog post – it’s because you’re a fan of brussels sprouts. If you’re unsure, then this is a great recipe to try out! Much like my Roasted Balsamic Brussels Sprouts and my Cheesy Pepper Jack Roasted Brussels Sprouts recipes, this Crispy Garlic Parmesan Brussels Sprouts recipe is just as simple and delicious.
The key to getting the brussels sprouts to be crispy is in the olive oil and butter mixture, as well as the panko breadcrumbs. If you don’t have panko on hand, you can certainly use regular breadcrumbs. But I do find that they end up even more crisp with panko!
This recipe has quickly become a repeat in this house and once you try it, you’ll understand why.
It’s DELICIOUS!

Crispy Garlic Parmesan Brussels Sprouts

INGREDIENTS:

  • 1/2 tsp onion powder
  • 1/3 cup panko breadcrumbs, (or regular breadcrumbs)
  • 2 tbsp unsalted butter, (melted)
  • 2 tbsp olive oil
  • 1 1/2 lbs brussles sproouts, (ends trimmed and sliced in half)
  • 1/4 tsp pepper, (more or less to taste)
  • 1 tsp garlic powder
  • 1/2 tsp salt, (more or less - to taste)
  • 1/4 cup grated parmesan cheese
Crispy Garlic Parmesan Brussels Sprouts


INSTRUCTIONS:

  1. Preheat oven to 400 degrees F. Spray a baking sheet with nonstick spray.
  2. Trim the ends off of the brussels sprouts. If you have a mixture of large and small brussels sprouts, slice the larger ones in half or quarters. Keep the small brussels sprouts intact.
  3. If using all small brussels sprouts, slice in half or keep whole. I prefer mine sliced in half if they are not too small to get a nice crisp edge when they roast cut-side down.
  4. To a large bowl, combine the melted butter, olive oil, salt, pepper, garlic powder, and onion powder. Stir to fully combine. Add in the brussels sprouts and gently toss to thoroughly combine with the butter mixture.
  5. Next, add in the panko and parmesan cheese. Toss gently to combine.
  6. Transfer the brussels sprouts to the prepared baking sheet, making sure to create a single, spaced out layer. Arrange any sliced sprouts cut-side down.
  7. If you have any leftover breadcrumb/cheese mixture, simply sprinkle overtop of the sprouts and press down slightly to help it stick.
  8. Bake 15-20 minutes or until sprouts are fork-tender and lightly browned. Check at 15 minutes. Roasting time will vary based on the size of the sprouts. It's important to keep an eye on them to avoid burning.
  9. Best served right out of the oven. Garnish with additional parmesan cheese, if desired.

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