When it comes to mastering a perfectly roasted Brussels Sprouts recipe, adding parmesan creates a crispy crust that tastes phenomenal.
During the winter months, I’m all about serving warm veggies on the dinner table. These Sweet ‘n Salty Brown Sugar Roasted Carrots are always popular around the holidays, my Crunchy Gouda Air Fryer Eggplant Fries are a hit with kids, and these Candied Brussels Sprouts are wonderful all year long! Oh, and if you need a yummy appetizer idea, you gotta try my Hatch Chile Mexican Street Corn Dip!
INGREDIENTS YOU’LL NEED:
With only 8 ingredients, this recipe comes together in a jiffy! Adding the fresh dill and the juice from lemon wedges makes this savory classic bright and flavorful. Here’s everything you’ll need:
- Brussels Sprouts
- Olive Oil
- Grated Parmesan
- Panko Bread Crumbs
- Soli Organic Fresh Dill
- Black Pepper
- Lemon Wedges
This mix of parmesan and Panko bread crumbs creates a crust that is absolutely addicting. Personally, I like refrigerate any leftovers, then chop them up while they’re cold and use them as the “lettuce” in sandwiches!
MORE VEGGIE-PACKED RECIPES YOU’LL ENJOY:
Yellow Squash Casserole with Shredded Chicken
Mini Spinach Pies with Whipped Ricotta
Super Refreshing Vietnamese Spring Rolls
Chicken Cobb Salad with Dill Dijon Vinaigrette
Absolutely The Best Veggie-Packed Lavash Wraps
Air Fryer Bang Bang Brussels Sprouts
Strawberry Spinach Salad Recipe with Apples
Crispy Cheesy Dill Pickle Chips
Sweet and Spicy Air Fryer Green Bean Fries
VIEW ALL RECIPES BY CLICKING HERE!
- 1 lb. Brussels Sprouts, cut in half
- 2 tbsp. Olive Oil
- ½ cup Grated Parmesan
- ⅓ cup Panko Bread Crumbs
- 2 tbsp. Chopped Soli Organic Fresh Dill
- ½ tsp. Black Pepper
- ½ tsp. Salt
- 1 Lemon, cut into wedges for serving
- Preheat the oven to 400F.
- Wash and trim the Brussels sprouts, then cut them in half. Place the halves in a large bowl.
- Pour over the olive oil, grated parmesan, Panko bread crumbs, fresh dill, salt, and pepper. Toss to coat.
- Transfer to a baking sheet and roast for 25 minutes, flipping halfway through.
- Serve immediately with lemon wedges for an optional garnish.
NOTES ON THIS RECIPE:
- I like to roast mine straight on the baking sheet without parchment paper or aluminum. Yes, you’ll have to clean the baking sheet afterwards, but I really think it helps the crisping process by placing them directly on. If you prefer, you can line the baking sheet with parchment paper.
- If you’re a spicy foods fan, feel free to add your favorite red pepper flakes!
- Leftovers should be stored, refrigerated, and consumed within 1 – 2 days. I prefer to eat leftovers cold, as reheating them might contribute to a mushy interior.
This post is sponsored by Soli Organic. Per the usual, all opinions here are mine alone and I would never recommend an ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
PIN THIS FOR LATER:
Leave a Reply