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Roasted Parmesan and Panko Brussels Sprouts

November 18, 2015 9 Comments

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parmesan and panko brussels sprouts 9I was afraid of brussels sprouts for the longest time. I would pass by them at the grocery store, convinced they would be terrible. I didn’t taste them until I was a full-fledged adult. One day, in a moment of insanity(and courage), before I knew what I was doing, I had checked out with a pound of brussels sprouts tucked away with the rest of my produce. I had no idea what I was doing but it couldn’t be that hard, right? They’re like cute little cabbages! I scoured the internet for recipes for days and then I was brave enough to cook them. The first time, I just roasted them in the oven and they were delicious! Then, I started building in layers of flavor. Last Thanksgiving, I made parmesan panko brussels sprouts and there were a lot of brussels sprouts first timers at the table who tried them. And they were a hit!parmesan panko brussels sprouts 1Now that they’re in season, brussels sprouts have been making an appearance in my Community Sustained Agriculture (CSA) box. Side note: At the beginning of the summer, we purchased a share in a local, organic farm that limits pesticide use. Every week, we get a box full of vegetables from whatever is harvested but it’s always a surprise because they don’t tell you in advance, and it depends largely on the weather. Some people see it as a negative but for me that’s a positive. I love the challenge it presents. This is our second year with them and I plan on renewing next year. They were in my box this week and I thought this dish would be perfect!parmesan panko brussels sprouts 2I set to work, taking them off their stalks (if you buy brussels sprouts at a grocery store, they usually come already trimmed off the stalks). You have to trim them a little bit more and remove the hard base so you don’t bite into remnants of stalk. Not pleasant. Brussels sprouts have a very earthy taste and they benefit greatly from being roasted. Roasting draws out some of the nuttiness and softens the sprouts. Tossing them with parmesan cheese highlights that nutty flavor even more and the panko breadcrumbs, toasted golden brown, give the dish another layer of texture and crunch.parmesan panko brussel sprouts 3This is a no-frills, fairly healthy recipe. It also comes together very quickly. The Mr. doesn’t normally like brussels sprouts but he says that these are ones he can actually eat. I’ll take that as a compliment, coming from someone who despises them as much as he does. I know they’ll make an appearance at my Thanksgiving table again this year, as a healthy alternative to the rich, calorie-laden sides.parmesan panko brussels sprouts 6 parmesan and panko brussels sprouts

parmesan panko brussels sprouts

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roasted parmesan and panko brussels sprouts|www.mannaandspice.com

Roasted Parmesan and Panko Brussels Sprouts

★★★★★ 5 from 1 reviews
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 3-4 1x
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Ingredients

  • 1 lb brussels sprouts, washed, trimmed, and halved
  • 1/4 cup grated parmesan cheese
  • 1/2 cup panko breadcrumbs
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/2 tsp pepper

Instructions

  1. Preheat oven to 375 degrees.
  2. On a lined cookie sheet, toss the brussels sprouts with salt and pepper and olive olive. Coat well.
  3. Roast for 10 minutes.
  4. In a small bowl combine breadcrumbs and parmesan cheese. Set aside.
  5. Remove from oven and toss with breadcrumb mixture. Return to sheet to the oven and cook for 20 minutes, turning the brussels sprouts over halfway through cooking.
  6. Serve hot

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Filed Under: Side Dishes, Vegetarian Dishes Tagged With: healthy, quick sides, vegetarian sides

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Comments

  1. Amy says

    January 17, 2016 at 11:54 AM

    Just made these for brunch and they were delicious! Thanks for posting!

    I had never actually cooked brussels sprouts before…this was super easy!

    ★★★★★

    Reply
    • Sadiya says

      January 17, 2016 at 11:55 AM

      Yay! So glad you liked them!

      Reply
  2. Bridget says

    May 2, 2017 at 2:50 PM

    Can you use frozen brussel sprouts?

    Reply
    • Sadiya says

      May 5, 2017 at 12:12 PM

      I’ve personally never used frozen brussel sprouts but when I roast other frozen veggies, I tend to turn up the heat to 425 degrees so the water evaporates. You can try roasting the brussel sprouts for half the time, at 425, and then adding the breadcrumbs and parmesan for the remaining half to avoid soggy crumbs and cheese!

      Reply
  3. Roxanne says

    February 24, 2018 at 3:55 PM

    What’s the nutritional info please?

    Reply
    • Sadiya says

      February 26, 2018 at 5:54 PM

      Hi Roxanne! I currently do not include nutritional information for my recipes but feel free to plug the ingredients into an external calculator! Thanks for stopping by 🙂

      Reply
  4. Sadiya says

    January 10, 2016 at 9:45 AM

    Please try it out and enjoy!

    Reply

Trackbacks

  1. Das Brooklyn » Blog Archive » Saturday Kaffeeklatsch says:
    January 9, 2016 at 10:59 AM

    […] I’m always looking for new ways to eat brussels sprouts and this looks simple and perfect. […]

    Reply
  2. Exciting news- I’m now Yummly Certified & Follow us on Bloglovin! says:
    February 29, 2016 at 12:29 PM

    […] You guys, I have some great news. I’m pleased to tell you that manna & spice is on now Yummly certified! I was going through my blog stats one night recently, while procrastinating the laundry folding (always laundry) and I noticed that a big chunk of my traffic was coming from a new source: Yummly.  Normally, it comes from places like foodgawker, pinterest, or facebook. But it turns out that yummly featured a couple of my recipes on their site like  my skinny one pot chicken with tomato cream sauce and panko roasted brussel sprouts. […]

    Reply

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Hi there! I'm Sadiya, welcome to my little corner of the world (currently Boston, Mass) where I marry flavors from my traditional Indian upbringing with a fresh, healthy, American approach. I launched my blog in 2015 as a hobby, life happened (which is does when you're a mom of four and you move halfway across the country), and now here I am, back at it! Read More…

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