How do I make my Crusted Roasted Brussels Sprouts extra crispy?

For extra crispy Crusted Roasted Brussels Sprouts, ensure that the Brussels sprouts are well-coated with the Parmesan and breadcrumb mixture. Press the coating down gently to help it adhere and avoid overcrowding the baking sheet. Spacing them out ensures better air circulation and a crispier texture. Also, don’t hesitate to roast them for a few extra minutes, keeping a close watch to avoid burning.

Can I use other vegetables in this recipe?

Yes! You can incorporate other vegetables into this recipe, such as cauliflower or carrots. These vegetables work well with the Parmesan and breadcrumb coating, providing variety and additional flavors while maintaining the same crispy texture. Just ensure they are cut to a similar size as the Brussels sprouts to ensure even cooking.

Can I prepare Crusted Roasted Brussels Sprouts in advance?

Absolutely! You can trim and coat the Brussels sprouts earlier in the day or even the night before. Simply store them in the refrigerator until you're ready to roast them. When you’re ready to cook, just pop them in the oven for a quick and easy side dish.

Crusted Roasted Brussels Sprouts: 5 Easy Tips for Crispy Crunch

Description

These Crusted Roasted Brussels Sprouts offer a crispy, cheesy exterior with a tender, flavorful inside. The Parmesan and panko breadcrumb coating provides the perfect crunch, making these Brussels sprouts a delicious and addictive side dish. Whether you’re serving them for a quick weeknight dinner or at a holiday gathering, they’re sure to impress.

Ingredients

Scale

1 pound Brussels sprouts
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
1/2 cup panko breadcrumbs
1 tablespoon chopped fresh parsley (for garnish)

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Instructions

Preheat the oven to 400°F (200°C).
Trim the tough stem ends from the Brussels sprouts and remove any yellow or damaged leaves. Slice each sprout in half lengthwise.
Toss the Brussels sprouts with olive oil, garlic powder, onion powder, salt, and black pepper until well-coated.
In a separate bowl, mix the Parmesan cheese and panko breadcrumbs together. Sprinkle this mixture over the Brussels sprouts, tossing gently to help it adhere.
Arrange the coated Brussels sprouts, cut-side down, on a baking sheet in a single layer.
Roast in the oven for 20-25 minutes until golden brown and crispy around the edges.
Sprinkle chopped parsley over the roasted Brussels sprouts and serve hot.

Notes

For extra crispiness, ensure Brussels sprouts are spaced out on the baking sheet.
Press the Parmesan-panko mixture gently onto the sprouts to help it stick better.
Adjust cooking time based on the size of the Brussels sprouts.
Try adding red pepper flakes or different cheeses for flavor variation.

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 3g
Sodium: 300mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 5g
Protein: 6g
Cholesterol: 15mg