Garlic & Parmesan Brussels Sprouts, Roasted Crispy on One Tray

Baking this vegetable at high heat with finely grated cheese creates a savory and crunchy accompaniment. Preparing these CRISPY Parmesan Garlic Roasted Brussels Sprouts requires leaving the pan in the oven for 20 minutes, followed by an additional 10 minutes. The panko bits fuse with the melted parmesan to build a toasted golden layer on each portion.

Choosing the vegetables

Look for fresh sprouts that measure roughly three centimeters wide. This size gives a good balance of sweetness and cooking time. Very small sprouts will overcook internally before the outside has time to crisp. Larger pieces carry a stronger, more prominent cabbage flavor.

You can use frozen Brussels sprouts for this dish. Thaw them completely, drain them, and dry them well with a towel. A wet surface prevents a crispy crust from forming in the oven.

Trimming and oiling

Start by slicing the tough bottom end off each sprout. Chop them evenly down the middle and discard any loose outer leaves.

Set the trimmed vegetables gently into a large mixing bowl. Pour the extra virgin olive oil over the top and toss them. The oil helps the dry ingredients stick to the leaves.

Adding the cheese and breadcrumbs

Panko flakes have a bigger size compared to standard breadcrumbs, bringing a wonderfully crunchy texture to the final dish. Scatter one-third cup of the panko into your bowl along with two minced garlic cloves, half a teaspoon of salt, a quarter teaspoon of black pepper, and one-third cup (30 g) of finely grated parmesan. As the pan bakes, the high heat melts the cheese so it binds with the crumbs to create a golden crust. Give everything a thorough mix so the seasoning coats every piece evenly. Resist the temptation to pour in extra parmesan. Only so much cheese can physically stick to the leaves at once, and the extra will just fall uselessly to the bottom of your bowl.

Roasting on the tray

Roast the vegetables at a high temperature to build a crispy exterior. Spread the seasoned pieces out on a baking sheet in a single layer. Arrange each piece so the flat, sliced side touches the metal pan. This direct contact maximizes surface browning.

Put the pan in a 400°F (200°C) oven for 20 minutes. Pull the tray out and flip each piece over. This flip happens about two-thirds of the way through the cooking time and helps the sprouts roast evenly. Cook them for another 10 minutes until they turn a dark toasted shade.

Serving and leftovers

Transfer the vegetables to a warm serving bowl immediately to maintain their crispness. Take a spatula and scrape up the loose, toasted breadcrumbs and melted parmesan from the baking tray. Scatter this extra crunchy topping over the bowl as a garnish. Pair the side dish with these main courses:

• Roasted or pan-seared chicken, beef, pork, or turkey
• Seafood dishes like shrimp, mussels, or fish cooked in a skillet

Store any leftovers in the refrigerator for three to four days. Heat them up again in a 350°F (180°C) oven for seven minutes to restore their crispy texture.