Panko Crusted Brussels Sprouts
- 1.5 pounds Southern Selects Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter, melted
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly cracked pepper
- 1/3 cup Panko (or breadcrumbs)
- 1/3 cup + 2 tablespoons freshly grated Parmesan cheese, separated
Preheat the oven to 425 degrees F.
Trim the Brussels Sprouts and slice large ones in half. Place in a large bowl and drizzle with olive oil and melted butter. Add in the salt, garlic powder, and pepper. Toss gently until seasonings are evenly distributed and sprouts are well coated. They need to have enough oil and butter so the panko and Parmesan will stick; add an additional tablespoon of oil if needed. Finally, add in the Panko and 1/3 cup Parmesan cheese. Toss again to ensure the panko and cheese coat all the sprouts.
Transfer to a large baking sheet and spread the sprouts so they aren’t overlapping. Some of the panko/Parm will fall to the tray and that’s fine, as long as most of the sprouts are well coated in it. If not, sprinkle the mixture on the sprouts.
Bake 18-23 minutes or until sprouts are lightly browned, tender, and the cheese is melted. (This may vary, depending on actual oven temperature and size of sprouts.) Remove from the oven and sprinkle the remaining 2 tablespoons of Parmesan cheese on the hot sprouts. I like to take some of the toasted Panko from the tray and add it on top of the Brussel Sprouts!
Original recipe from: Chelsea’s Messy Apron