Crispy Parmesan Brussels Sprouts
Deliciously crunchy Brussels sprouts coated with garlic, parmesan, and panko, roasted to perfection.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1.5 lbs Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- 1/3 cup panko breadcrumbs
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Trim and halve the Brussels sprouts, ensuring they are uniform in size. Pat them dry with paper towels.
- Whisk together the olive oil, minced garlic, salt, pepper, and red pepper flakes until well combined.
- Mix the grated parmesan cheese and panko breadcrumbs to create a crunchy coating.
- Toss the halved Brussels sprouts in the garlicky oil until they’re well coated.
- Coat the oiled sprouts with the parmesan and panko mixture.
- Place the sprouts cut-side down in a single layer on the prepared baking sheet. Roast for about 22–25 minutes until golden and crispy.
- Squeeze fresh lemon juice over the top, sprinkle with parsley, and serve immediately.
Notes
For extra flavor, consider mixing in grated lemon zest with the parmesan mixture.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg