Sides Vegetarian

Crispy Garlic Parmesan Brussels Sprouts

I’m so happy for brussels sprouts because they are finally getting the love they deserve after such a long time of being hated. Back in the day, brussels sprouts were loathed by all because of the nasty way they were cooked, or should I say over-boiled. Most people have childhood memories of being forced to eat those dirty-sock tasting, over-boiled green balls of grossness.

Brussels sprouts, you’ve come a long way baby.  Now that we know how to cook brussels sprouts properly, we have learned that they are one of the very best veggies out there. These garlicky, cheesy roasted brussels sprouts are so delicious that they may even convert a former hater. If you think you hate brussels sprouts, give these a try. They might just change your mind.


1 lb. brussels sprouts, washed, trimmed  and halved

2 Tbsp olive oil

2 cloves of garlic, minced

1 tsp. salt

1 tsp. pepper

⅓ c. panko breadcrumbs

¼ c. shredded Parmesan cheese

Preheat the oven to 400 degrees. 

Combine the brussels sprouts, olive oil, garlic, salt and pepper in a large bowl and mix to combine. Spread out evenly on a lined baking sheet. Top with panko breadcrumbs and Parmesan cheese. Bake for 15 minutes, or until the brussels sprouts are tender and lightly browned. Enjoy!

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