Panko and Parmesan Roasted Brussel Sprouts

Panko and Parmesan Roasted Brussel Sprouts


  • 1 lb. fresh brussel sprouts stems removed and cut in half lengthwise
  • 1/4 cup parmesan cheese freshly grated or from a canister
  • 1/3 cup Italian seasoned panko breadcrumbs
  • 3 tbsp. olive oil
  • salt
  • pepper
  • garlic powder


  1. Preheat oven to 425 degrees.
  2. In a large bowl, toss together the cut brussel sprouts, olive oil, half of the parmesan and all of the panko. Add the salt, pepper, and garlic powder to taste. I went heavy on the garlic and light on the salt and pepper because the panko is seasoned.
  3. Lay in a single layer on a non stick baking sheet.
  4. Put in the oven and cook for 10-15 minutes or until the edges start to get brown. Remove from oven and stir.
  5. Return to the oven and cook for another 10-15 minutes. They are done when the insides are soft but the outside is brown and crispy.
  6. Remove from oven and toss with remaining parmesan cheese. Taste and add more seasonings if desired. Enjoy!