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Crispy Parmesan Brussels Sprouts

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Deliciously crunchy Brussels sprouts coated with garlic, parmesan, and panko, roasted to perfection.

Ingredients

Scale
  • 1.5 lbs Brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 cup grated parmesan cheese
  • 1/3 cup panko breadcrumbs
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice
  • Fresh parsley for garnish

Instructions

  1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Trim and halve the Brussels sprouts, ensuring they are uniform in size. Pat them dry with paper towels.
  3. Whisk together the olive oil, minced garlic, salt, pepper, and red pepper flakes until well combined.
  4. Mix the grated parmesan cheese and panko breadcrumbs to create a crunchy coating.
  5. Toss the halved Brussels sprouts in the garlicky oil until they’re well coated.
  6. Coat the oiled sprouts with the parmesan and panko mixture.
  7. Place the sprouts cut-side down in a single layer on the prepared baking sheet. Roast for about 22–25 minutes until golden and crispy.
  8. Squeeze fresh lemon juice over the top, sprinkle with parsley, and serve immediately.

Notes

For extra flavor, consider mixing in grated lemon zest with the parmesan mixture.

Nutrition

Find it online: https://pinrecipezbylinaa.com/crispy-parmesan-brussels-sprouts/

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