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Garlic Parmesan Roasted Brussels Sprouts taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

CRISPY Parmesan Roasted Brussels Sprouts (addictive!)Nagi

Golden, cheesy, and crispy roasted Brussels sprouts with garlic and panko breadcrumbs—this pressure-assisted oven finish gives you the most addictive veggie side you'll ever crave.
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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine Mexican
Servings 4 people
Calories 116 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main Ingredients

  • 500 g Brussels sprouts fresh and trimmed
  • 2 tablespoon Extra virgin olive oil
  • 2 Garlic cloves minced
  • ½ teaspoon Salt
  • ¼ teaspoon Black pepper
  • ⅓ cup Parmesan cheese finely grated
  • ⅓ cup Panko breadcrumbs

Instructions
 

Instructions

  • Preheat oven to 200°C (390°F). Line a baking tray with parchment paper.
  • Trim the base of each Brussels sprout and slice in half through the stem.
  • In a large bowl, toss sprouts with olive oil, minced garlic, salt, and pepper until evenly coated.
  • Add Parmesan and panko breadcrumbs. Toss thoroughly to coat.
  • Spread sprouts cut-side down on baking sheet without overcrowding.
  • Bake for 25–30 minutes, flipping halfway, until golden brown and crisp on the edges.
  • Transfer to a serving bowl, scrape loose crispy bits from tray on top, and serve hot.

Notes

Roasted sprouts reheat best in an oven or air fryer to maintain their crispiness. Store in an airtight container for up to 3 days. Freeze on a sheet tray before bagging to avoid clumps.