Brussels Sprouts are the mini me version of cabbage. They make a delicious healthy side dish that everyone can enjoy. This version also has a little oven toasted crunch with the panko bread crumbs and Parmesan cheese that sets this side dish apart and makes it feel more like a savory meal.
This is what you will need:
Fresh Ingredients: 2 lbs. of Brussels Sprouts trimmed and halved
Spices: Salt, pepper and minced garlic
Delicious Additions: Olive oil, panko bread crumbs and Parmesan cheese.
Start by cutting the ends of the sprouts to clean them up and then halving the larger ones. The small sprouts can stay whole if you wish. The different sized sprouts will give you a variety of tenderness, along with the loose leaves that will add a nice crunch. The crispy loose leaves are actually my favorite.
Toss the cleaned sprouts in a bowl with the olive oil, salt, pepper, garlic, panko bread crumbs and Parmesan cheese until they are thoroughly coated.
Spread the sprouts onto a sheet pan and if possible, place as many of with their halved sides down so they can brown and caramelize evenly. Bake for 40 minutes flipping half way through until they are tender and golden brown.
Serve warm with a little extra cheese on top and enjoy!
Ingredients
- 2 lb. Brussels sprouts ends trimmed and halved
- 4 tablespoons olive oil
- ½ teaspoon salt
- 1 teaspoon pepper
- 4 cloves garlic minced
- 1/2 cup panko bread crumbs
- 1/2 cup shredded Parmesan cheese
Instructions
- Preheat your oven to 400˚F (200˚C).
- Remove the ends from each sprout and cut in half. Place the Brussels sprouts in a large bowl and add the rest of the ingredients. Toss to combine all the ingredients.
- Spread the sprouts onto a baking sheet with as many of them with their halved sides down.
- Bake the sprouts for 40 minutes, flipping halfway through. Cook until the sprouts are fork-tender and golden brown.