Try this amazing Roasted Brussels Sprouts recipe! The secret? Roast them in the oven with just the right amount of spice, a blend of butter and oil, and breadcrumbs or panko!
BRUSSELS PREP: Trim and halve the Brussels sprouts, then toss with olive oil, melted butter, salt, garlic powder, and pepper in a bowl. Ensure they're well-coated to help panko and Parmesan stick; add more oil if needed. Mix in panko and Parmesan, covering sprouts evenly.
SPREAD ON SHEET PAN: Spread the sprouts on a baking sheet without overlapping. It's fine if some panko/Parmesan falls off, but keep them mostly coated. Add more mixture if necessary.
BAKE: Bake for 18-23 minutes until the sprouts are browned and tender, and the cheese melts. Cooking time may vary. After baking, sprinkle with remaining Parmesan and, if desired, some toasted Panko from the tray.
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Notes
Note 1: Panko adds crunch to the sprouts, though breadcrumbs can be used or omitted. Find Panko in the Japanese section or near breadcrumbs in stores.