Parmesan Crusted Brussel Sprouts
Say goodbye to that yucky face your family makes when you say you're making brussel sprouts for dinner. These Crispy Parmesan Crusted Brussel Sprouts are cheesy, crunchy, warm and delicious.
Servings: 6
Calories: 72kcal
Equipment
- sheet pan
- Cutting Board
- Small mixing bowl
- Knife
- Tin foil or parchment paper
Ingredients
- 4 cups brussel sprouts washed and quartered
- ¼ cup panko breadcrumbs
- ¼ cup parmesan cheese grated
- t tbsp oil olive, avocado, or canola
- 1 tsp salt
- 1 tsp pepper
Instructions
- Preheat the oven to 425°F. Line a sheet pan with tin parchment paper. Wash and dry brussel sprouts. Cut off the stem, then cut into quarters and place on the pan.
- In a small bowl, fold together panko crumbs, parmesan, and seasoning.
- Coat brussel sprouts with olive oil or cooking spray. Then pour dry mixture onto the brussel sprouts. Toss on the pan until evenly coated.
- Bake for 20-25 minutes until brussel sprouts are nice and crispy! Enjoy!
Notes
Store in a Tupperware in the fridge for up to 4 days. They will lose their crispiness when stored, but for reheating you can pop in an air fryer or under the broiler to maintain their crunch.
Don't be afraid of salt. This helps remove the bitterness of our sprouts. And don't be afraid of high oven temp. This helps our sprouts get crisp.
Nutrition
Serving: 1 serving | Calories: 72kcal | Carbohydrates: 8g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 485mg | Potassium: 241mg | Fiber: 2g | Sugar: 1g