Ingredients
Method
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Trim the Brussels sprouts, remove damaged leaves, and slice them in half lengthwise.
- In a large mixing bowl, toss the halved Brussels sprouts with olive oil, garlic powder, onion powder, salt, and black pepper until evenly coated.
- In a separate bowl, mix Parmesan cheese and panko breadcrumbs together. Sprinkle this mixture over the Brussels sprouts and toss gently to adhere.
- Arrange the sprouts cut-side down on the prepared baking sheet in a single layer.
- Roast for 20 to 25 minutes or until golden brown and crispy. Check during the last few minutes to prevent over-browning.
- Serve hot, garnished with fresh parsley.
Nutrition
Notes
Ingredient Swap: I always use finely grated, not shredded, Parmesan for this recipe because it creates a much more cohesive, crispy crust with the panko.
Storage Tip: These are best eaten right away, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days and re-crisp them in a hot oven or air fryer.
Make-
Ahead Trick: You can trim and halve the Brussels sprouts a day in advance, keeping them in a sealed bag in the fridge to cut down on prep time when you're ready to cook.
Common Mistake: The most important step is placing the sprouts cut-side down on the sheet.
This creates that beautiful caramelized, crispy surface we all love.
I learned this the hard way after a batch of soggy bottoms.
Serving Suggestion: I love finishing these with a squeeze of fresh lemon juice right before serving.
The bright acidity cuts through the rich, cheesy crust perfectly.
Equipment Note: If you don't have parchment paper, a well-oiled baking sheet works fine, but be prepared for a bit more sticking, especially if any cheese melts directly onto the pan.
Personal Touch: Don't skip the fresh parsley garnish.
It adds a pop of color and freshness that really completes the dish, making it feel special.