These roasted Brussels sprouts are finished with a crispy panko topping, and are the perfect veggie side dish for any weeknight meal. Serve alongside roasted chicken, fish or pork.
Crispy Roasted Brussels Sprouts with Panko
- ¼ cup extra-virgin olive oil
- 1 tablespoon pure maple syrup
- 1 ½ teaspoons soy sauce
- 1 ½ pounds Brussels sprouts, trimmed, halved if large
- 2 tablespoons panko breadcrumbs
- ¼ teaspoon garlic powder
- ¼ teaspoon flaky sea salt
Position rack in bottom of oven; preheat to 400°F. Line a large rimmed baking sheet with parchment paper.
Mix oil, maple syrup and soy sauce in a large bowl. Add Brussels sprouts and toss to coat. Spread in an even layer on the prepared baking sheet. Roast on the bottom rack, stirring halfway, until crispy and golden, 20 to 25 minutes.
Meanwhile, place a small skillet over medium heat and add panko and garlic powder; toast, stirring frequently, until golden brown, 3 to 4 minutes. Stir in salt. Sprinkle the panko mixture over the Brussels sprouts.
You can find more details about this recipe at eatingwell.com: Crispy Roasted Brussels Sprouts with Panko
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